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Korean Potato Banchan Gamja Jorim

  • Author: Seonkyoung Longest
  • Total Time: 25 mins
  • Yield: 4 1x



  • 1 1/2 tbsp cooking oil
  • 1 lb baby potatoes, large ones cut into halves and small ones left as whole
  • 1 cup water
  • 5 tbsp soy sauce
  • 4 tbsp maple syrup (reduce to 3 tbsp to your taste)
  • sesame seeds for garnish, optional


  1. Heat a large skillet or wok over medium-high heat, and add cooking oil and potatoes. Pan-fry the potatoes for about 4 to 5 minutes or until the potatoes’ edges are slightly light golden brown.
  2. Pour the water, soy sauce, and maple syrup into the potatoes and bring them to a boil. Keep hard-boiling them until most of the liquid is gone and thicken, 15 to 20 mins or until the potatoes are fully cooked. Stir occasionally so the potatoes will cook evenly and be coated with the sauce evenly.
  3. Remove from heat and garnish with sesame seeds to your taste. You can serve them immediately or keep them in a fridge for 3 to 4 days. They can be eaten cold, at room temperature, or hot. Enjoy!
  • Cook Time: 25 mins