Korean Braised Potatoes (Algamja Jorim)

If you’re looking for a delicious and easy Korean side dish, you’ve got to try these Korean Braised Potatoes, known as algamja jorim, using baby potatoes. These little potatoes are tender on the inside, with a sticky, chewy outer layer that’s coated in a sweet and salty braising sauce. This dish pairs perfectly with simple steamed rice, making it an irresistible addition to any meal. Plus, it’s a nostalgic favorite from school lunch days, and I bet you’ll love it just as much!

KOREAN BRAISED POTATOES

Ingredients:

• 1 lb (450g) skin-on baby potatoes
• 2 cloves garlic
• 1/2 green chili (optional)
• 1/2 mild red chili (optional)
• 2 green onions
• 1.5 tbsp neutral-tasting oil
• 1/2 tsp dark soy sauce (optional), for color
• 2 tbsp honey (or light corn syrup, maple syrup, etc.)
• 1 tbsp toasted sesame oil (or perilla oil)
• Generous pinch of toasted sesame seeds

Braising Sauce:

• 1/2 cup (120ml) water
• 4 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• Black pepper, to taste

Instructions:

PREP INGREDIENTS

1. Wash the potatoes thoroughly and place them in a pot. Add enough water to fully submerge them. Bring it to a boil and cook for 15 minutes over medium-high heat.

2. While the potatoes are boiling, prepare the other vegetables: Finely chop the garlic cloves, thinly slice the chili peppers (if using), and green onions.

3. Make the sauce: In a small container, mix together the water, soy sauce, mirin, sugar, and black pepper to taste. If you want some extra heat, you can add 1 tablespoon of Korean chili pepper flakes (gochugaru).

4. Once the potatoes are fork-tender, take them out and let them cool for 2 to 3 minutes. (This will help evaporate any moisture on the skins for the perfect texture.) 

MAKE KOREAN BRAISED POTATOES

1. Heat the oil in a wok (or pan) over medium heat. Once hot, add the potatoes. Stir them around for 3 to 5 minutes. (This step will crisp up the skins and create little wrinkles that help the potatoes pick up more sauce.) 

2. When they turn golden brown and you can see some wrinkles on the skins, add the garlic. Saute for 30 seconds or until fragrant.

3. Pour in the braising sauce and add the dark soy sauce (if using). Bring it to a boil, and simmer for 8 minutes or until the sauce has reduced and thickened. Make sure to give it a good stir and get everything nicely coated.

4. Once most of the sauce has evaporated, reduce the heat to low. Add the honey and stir to coat. Turn the heat off. Add the sesame oil and mix.

5. Add the chili peppers (if using) and green onions, then give it a final mix. Transfer to a serving plate and garnish with sesame seeds. Serve with a bowl of hot rice, along with other Korean side dishes, meats, and vegetables. Enjoy!

Storage

• Store any leftovers in an airtight container in the refrigerator for up to 4 days. They can be served cold or reheated.

WATCH FULL VIDEO

More Banchan Recipes You’ll Love:

• Oi Muchim (Korean Cucumber Salad)
• Gyeran Mari (Korean Rolled Omelet)
• Gaji Namul (Korean Eggplant Side Dish)

Korean Braised Baby Potatoes (Algamja Jorim)

Recipe by Aaron and Claire

Servings

4

servings

Ingredients

• 1 lb (450g) skin-on baby potatoes

• 2 cloves garlic

• 1/2 green chili (optional)

• 1/2 mild red chili (optional)

• 2 green onions

• 1.5 tbsp neutral-tasting oil

• 1/2 tsp dark soy sauce (optional), for color

• 2 tbsp honey (or light corn syrup, maple syrup, etc.)

• 1 tbsp toasted sesame oil (or perilla oil)

• Generous pinch of toasted sesame seeds

• Braising Sauce:

• 1/2 cup (120ml) water

• 4 tbsp soy sauce

• 2 tbsp mirin

• 1 tbsp sugar

• Black pepper, to taste

Directions

• Prep Ingredients
• Wash the potatoes thoroughly and place them in a pot. Add enough water to fully submerge them. Bring it to a boil and cook for 15 minutes over medium-high heat.
• While the potatoes are boiling, prepare the other vegetables: Finely chop the garlic cloves, thinly slice the chili peppers (if using), and green onions.
• Make the sauce: In a small container, mix together the water, soy sauce, mirin, sugar, and black pepper to taste. If you want some extra heat, you can add 1 tablespoon of Korean chili pepper flakes (gochugaru).
• Once the potatoes are fork-tender, take them out and let them cool for 2 to 3 minutes. (This will help evaporate any moisture on the skins for the perfect texture.) 
• Make Korean Braised Potatoes
• Heat the oil in a wok (or pan) over medium heat. Once hot, add the potatoes. Stir them around for 3 to 5 minutes. (This step will crisp up the skins and create little wrinkles that help the potatoes pick up more sauce.) 
• When they turn golden brown and you can see some wrinkles on the skins, add the garlic. Saute for 30 seconds or until fragrant.
• Pour in the braising sauce and add the dark soy sauce (if using). Bring it to a boil, and simmer for 8 minutes or until the sauce has reduced and thickened. Make sure to give it a good stir and get everything nicely coated.
• Once most of the sauce has evaporated, reduce the heat to low. Add the honey and stir to coat. Turn the heat off. Add the sesame oil and mix.
• Add the chili peppers (if using) and green onions, then give it a final mix. Transfer to a serving plate and garnish with sesame seeds. Serve with a bowl of hot rice, along with other Korean side dishes, meats, and vegetables. Enjoy!

Notes

• 1 Tbsp = 15 ml, 1 Cup = 240 ml           
• Store any leftovers in an airtight container in the refrigerator for up to 4 days. They can be served cold or reheated.