Gamja Jorim (Korean Braised Potatoes)


Updated May 2014

This past summer, I spent a couple of weeks on vacation in Berlin with my children. After several days eating German food, we felt it would be a nice change to have a home-cooked Korean meal. We cooked some rice and had a quick version of kimchi I had made with local cabbage a couple of days before. All we needed was some banchan (side dishes). We had gim (nori) and fried some eggs. Looking through the fridge, I found some potatoes and decided to make Gamja (potatoes) Jorim, a simple and common Korean side dish. Jorim refers to dishes made by simmering the main ingredient in sauce until the sauce is reduced. The dish turned out delicious even without all the conventional ingredients. After this memorable meal thousands of miles away from home, my daughter asked me to write my recipe for gamja jorim.


3 medium white potatoes (about 3 cups cut)
1 carrot
3 green chili peppers (or 1 green bell pepper)

3 tablespoons soy sauce
1 tablespoons sugar
1 tablespoon rice wine (or other cooking wine)
1 teaspoon minced garlic
1/2 cup water
1 tablespoon corn syrup (or honey)
1 teaspoon sesame oil
1/2 teaspoon sesame seeds
pinch of black pepper

Peel and cut potatoes into about 1-inch cubes. Cut the carrot and green peppers into big chunks. Mix the soy sauce, sugar, rice wine, and garlic.

In a small pot, sauté the potatoes and carrots in vegetable oil over medium heat for 4 – 5 minutes.

Add the sauce mix and bring it to a boil. Cover, and Reduce the heat to medium and cook until the potatoes are tender and the sauce is reduced to a thick sauce just enough cover the bottom of the pan (about 7 to 8 minutes – less if you cut potatoes smaller).

Stir in the green peppers and the remaining sauce ingredients and simmer (uncover this time to make it shiny) for additional 2 – 3 minutes until the green peppers are wilted but still green.

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  1. Wow, my girlfriend is Chinese and we make a lot of Chinese food – but we both love Korean food. We’ll try this recipe! I see you mention cooking wine. You ever hear of this stuff: They blend really nice wines for cooking and I’ve had a lot of luck with them. Just thought I’d share.

    Thanks for posting the recipe!

  2. I used this recipe tonight and it turned out great! My final product wasn’t as good as yours was in Berlin, but I think that’s because you have a mother’s touch 🙂

  3. Really like this recipe. I tried it for dinner tonight and my husband loves it. Thank you for sharing it.

  4. Thank you, Anonymous, for trying the recipe and taking the time to let me know how it turned out for you. I am so happy to hear your husband loved it.

  5. Lilluz says:

    I made and shared this recipe with my friends who are vegetarians and your gamja jorim now makes a weekly appearance on their dinner table!

  6. Does this work with sweet potato? Going to try it *fingers crossed* I hope it turns out tasty 🙂

  7. Hello, from Hangzhou, China! I tried this recipe, but omitted the honey and the rice wine and added extra peppers and a scoop of red pepper flakes and it was delicious! Your site is banned in China, so I have to access it through the VPN but it’s totally worth it!

  8. Hello! Finding your website is a true godsend! I’m Korean American and my mom makes amazing Korean foods each day, but never measures anything! I’m so happy to have found your site, and can’t wait to try more recipes. I just made this recipe (omitting the wine, as I’m currently out) and it was fantastic! Thank you thank you!

    • Hello Laura – Thanks for the nice words! I’m glad to hear this recipe turned out well for you. Use the recipes and keep watching your mom cooking. You’ll become a great home cook like your mom. Look forward to hearing more about your Korean cooking. Cheers!

  9. Hi there! How long can this dish be kept in the fridge? I have friends coming over in a few days and I want to do some dishes ahead of time. Do you think I can make a big batch of this and store some in the freezer?

  10. I tried the recipe with just potatoes and just a little pieces of korean chile for color and taste. I added more sugar and syrup because i like sweet. I reduced it with the top cover off and i would make it again. So easy and yummy. My hubby didn’t like it too much but he’s not one for Korean food (he didn’t like kimchi either) but i thought it was gooood.

    • Hi lily – Great to hear it turned out well for you! That’s nice you adjust the sugar level to your taste. Thanks for using my recipe and coming by!

  11. Hi,
    Wondering if Mirin would work for the sweet wine? Thank you!