Today, let’s make Gamja Jorim (Korean Braised Potatoes), but not just one— we’re making two versions: the soy sauce version and the gochujang version. Sounds super cool, right? I don’t know which one will be your pick, but since both are easy to make and delicious, I’m pretty sure you’ll eventually love them both!
#1 GAMJA JORIM (soy sauce version)
Ingredients:
- 4 Yukon Gold potatoes, about 19 oz (550g) in total
- 5 shishito peppers (optional)
- Generous pinch of toasted sesame seeds, to garnish
Braising Sauce:
Instructions:
1. Prep the vegetables: Cut the potatoes and peppers (if using) into large bite-sized pieces.
2. Make the braising sauce: In a large pan, combine the water, soy sauce, sugar, honey, and mirin. Mix well.
3. Add the potatoes to the pan and give them a few stirs. Turn on the heat to medium-high. Once it starts to boil, cover the pan with a lid and cook for 10 minutes.
4. Take off the lid and stir the potatoes to ensure even cooking. Cover the pan again and continue cooking for another 10 minutes or until fork-tender. (If the potatoes aren’t fully cooked, add a bit more water and simmer until tender.)
5. Turn off the heat. Add the shishito peppers (if using) and gently toss everything together. Transfer to a serving plate and sprinkle with toasted sesame seeds.
#2 GAMJA JORIM (gochujang version)
Ingredients:
- 4 Yukon Gold potatoes, about 19 oz (550g) in total
- 1 mild green chili (optional), for color
- 1 mild red chili (optional), for color
- 1 tbsp neutral-tasting oil
- 1 cup (240ml) water
- 1/2 tbsp toasted sesame oil
- Generous pinch of toasted sesame seeds, to garnish
Braising Sauce:
- 1 tbsp Korean chili paste (gochujang)
- 1 tbsp Korean chili pepper flakes (gochugaru)
- 1.5 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 1.5 tbsp honey
- Black pepper, to taste
Instructions:
1. Prep the vegetables: Cut the potatoes into large bite-sized pieces and soak them in cold water for a few minutes. (This will help remove the excess starch and give you a lighter, cleaner taste.) Thinly slice the green and red chilies (if using).
2. Make the braising sauce: In a small container, combine Korean chili paste, Korean chili pepper flakes, soy sauce, oyster sauce, sugar, honey, and black pepper to taste. Mix well.
3. In a large pan, heat the oil over medium heat. Once it’s heated, add the potatoes. Pan-fry the potatoes for 5 minutes or until lightly browned. (Instead of just directly braising them, this step will add a slightly chewy texture to the potatoes.)
4. Pour in the braising sauce and stir-fry for 1 to 2 minutes or until the potatoes are evenly coated. Add the water and bring to a boil over medium-high heat. Cook for 7 to 8 minutes or until the potatoes are fork-tender.
5. Add the sesame oil and green and red chilies (if using). Give a final mix. Transfer to a serving plate and sprinkle with toasted sesame seeds.
Storing and Reheating Leftovers
- Gamja Jorim can be stored in an airtight container in the fridge for 3 to 4 days. You can reheat it in the microwave or simply serve it cold with some hot rice.
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- Gyeran Mari (Korean Rolled Omelet)
- Mayak Eggs (Korean Marinated Eggs)
- Green Cabbage Kimchi
Ingredients
- Soy Sauce Version:
4 Yukon Gold potatoes, about 19 oz (550g) in total
5 shishito peppers (optional)
3 cups (720ml) water
3 tbsp soy sauce
1 tbsp sugar
1 tbsp honey
2 tbsp mirin (or water)
Generous pinch of toasted sesame seeds, to garnish
- Gochujang Version:
4 Yukon Gold potatoes, about 19 oz (550g) in total
1 mild green chili (optional), for color
1 mild red chili (optional), for color
1.5 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp sugar
1.5 tbsp honey
Black pepper, to taste
1 tbsp neutral-tasting oil
1 cup (240ml) water
1/2 tbsp toasted sesame oil
Generous pinch of toasted sesame seeds, to garnish
Directions
- Soy Sauce Version
- Prep the vegetables: Cut the potatoes and peppers (if using) into large bite-sized pieces.
- Make the braising sauce: In a large pan, combine the water, soy sauce, sugar, honey, and mirin. Mix well.
- Add the potatoes to the pan and give them a few stirs. Turn on the heat to medium-high. Once it starts to boil, cover the pan with a lid and cook for 10 minutes.
- Take off the lid and stir the potatoes to ensure even cooking. Cover the pan again and continue cooking for another 10 minutes or until fork-tender. (If the potatoes aren’t fully cooked, add a bit more water and simmer until tender.)
- Turn off the heat. Add the shishito peppers (if using) and gently toss everything together. Transfer to a serving plate and sprinkle with toasted sesame seeds.
- Gochujang Version
- Prep the vegetables: Cut the potatoes into large bite-sized pieces and soak them in cold water for a few minutes. (This will help remove the excess starch and give you a lighter, cleaner taste.) Thinly slice the green and red chilies (if using).
- Make the braising sauce: In a small container, combine Korean chili paste, Korean chili pepper flakes, soy sauce, oyster sauce, sugar, honey, and black pepper to taste. Mix well.
- In a large pan, heat the oil over medium heat. Once it’s heated, add the potatoes. Pan-fry the potatoes for 5 minutes or until lightly browned. (Instead of just directly braising them, this step will add a slightly chewy texture to the potatoes.)
- Pour in the braising sauce and stir-fry for 1 to 2 minutes or until the potatoes are evenly coated. Add the water and bring to a boil over medium-high heat. Cook for 7 to 8 minutes or until the potatoes are fork-tender.
- Add the sesame oil and green and red chilies (if using). Give a final mix. Transfer to a serving plate and sprinkle with toasted sesame seeds.
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
- Gamja Jorim can be stored in an airtight container in the fridge for 3 to 4 days. You can reheat it in the microwave or simply serve it cold with some hot rice.
