Korean Braised Potatoes (Gamja Jorim)
Korean Braised Potatoes (Gamja Jorim) is a easy Korean recipe that serves 4. 184 calories per serving. Recipe by Drew Eats on YouTube.
Prep: 10 min | Cook: 12 min | Total: 32 min
Cost: $1.52 total, $0.38 per serving
Ingredients
- 500 g Potatoes (peeled and cut into bite‑size cubes)
- 2 tablespoons Soy Sauce (regular or low‑sodium)
- 1 tablespoon Mirin (Japanese sweet rice wine)
- 1 tablespoon Sugar (granulated)
- 2 cloves Garlic (minced)
- 120 ml Water (room temperature)
Instructions
Prep the potatoes
Wash, peel (if desired), and cut the potatoes into uniform bite‑size cubes.
Time: PT5M
Mince the garlic
Peel the garlic cloves and mince them finely.
Time: PT2M
Make the braising sauce
In a small bowl combine soy sauce, mirin, sugar, minced garlic, and water. Stir until the sugar dissolves.
Time: PT3M
Cook the potatoes
Heat the saucepan over medium heat. Add the potato cubes and pour the prepared sauce over them. Bring to a gentle boil, then reduce to a simmer, cover, and cook for about 10‑12 minutes, stirring occasionally, until the potatoes are tender and the liquid has thickened into a glossy glaze.
Time: PT12M
Temperature: Medium heat
Finish and serve
Remove the pan from heat. Let the potatoes rest for a couple of minutes to allow the glaze to coat the pieces fully. Transfer to a serving bowl and enjoy warm.
Time: PT2M
Nutrition Facts
- Calories
- 184
- Protein
- 3g
- Carbohydrates
- 40g
- Fat
- 0g
- Fiber
- 3g
Dietary info: Vegetarian, Vegan (if using gluten‑free soy sauce)
Allergens: Soy (soy sauce), Wheat (regular soy sauce)
Ingredient Substitutions
- Instead of Potatoes: Sweet potatoes, Yukon Gold potatoes
- Instead of Soy Sauce: Tamari (gluten‑free), Coconut aminos
- Instead of Mirin: Rice vinegar + 1 tsp sugar, Sake with a pinch of sugar
- Instead of Sugar: Honey, Maple syrup (use less)
- Instead of Garlic: Garlic powder (1/4 tsp)
- Instead of Water: Chicken broth for extra flavor
Equipment Needed
- Medium saucepan or skillet with lid
- Chef’s knife
- Cutting board
- Measuring spoons
- Small mixing bowl
- Spatula or wooden spoon
Critical Steps — Do Not Skip
- Ensure the sauce thickens and coats the potatoes without burning; this gives the signature glossy finish.
Chef Tips from the Video
- Add a drizzle of toasted sesame oil and sprinkle toasted sesame seeds just before serving for extra aroma.
- Use Yukon Gold potatoes for a creamier texture.
Troubleshooting
Sauce is too thin after simmering
Increase heat for 1‑2 minutes to evaporate excess liquid, stirring constantly.
Potatoes are still hard
Cover and continue simmering for another 3‑5 minutes, or cut potatoes slightly smaller next time.
Sauce sticks to the pan and burns
Add a splash more water and lower the heat; use a non‑stick skillet if available.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stovetop or microwave.
Freezer: Not recommended – texture of potatoes changes after freezing.
Room temperature: Can sit at room temperature for up to 2 hours; discard if left longer.
Make-Ahead Tips
- Prepare the sauce a day ahead and store in the fridge; it melds flavors further.
Last updated: September 6, 2026
