Gamja jorim is an easy Korean side dish made with potatoes and a few basic ingredients!
What is gamja jorim?
Gamja jorim (감자조림) is a braised potato dish. It’s a popular side dish at home and restaurants and for home-packed lunch boxes.
Jorim refers to dishes made by simmering the main ingredient in a sauce until the sauce is reduced. This dish involves short braising in a slightly sweet, soy sauce-based sauce. It’s a filling, inexpensive dish we all grew up on.
I originally posted this recipe in 2009 after spending a couple of weeks on vacation in Berlin visiting my son who was taking a summer program there. After several days eating German food, we felt it would be a nice change to have a home-cooked Korean meal. I had made a quick version of green cabbage kimchi a couple of days before. We cooked some rice and needed some other banchan (side dish), so I made this braised potatoes.
It was 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.
Which potatoes to use
Any variety of potatoes works for this dish. However, less starch ones such as white or Yukon gold hold up their shape better. Red, fingerling, and new potatoes are all good for this dish. You can leave the skins on if you want. If using starchy potatoes such as Russet potatoes, rinse and soak them in water for a few minutes after cutting them into cubes. This process removes some starch.
I also find the cooking time varies quite a bit depending on the potatoes. So, watch it not to overcook the potatoes.
Variations
Gamja jorim can be made simply with just potatoes. I typically use a carrot, onion, and some green pepper or chili peppers for colors. You can use other vegetables of your choice such as red/orange bell pepper, scallions, and mushrooms. I sometimes, also throw in a few whole garlic cloves.
For the seasonings, you can also add some gochujang (Korean red chili pepper paste) and/or gochugaru (Korean red chili pepper flakes) if you like to add a little heat to the dish. Simply swap out 1 tablespoon of soy sauce with 1 tablespoon of gochujang. You can add gochugaru to your taste without altering the recipe.
More potato recipes
Gamjajeon (potato pancakes)
Gamjaguk (potato soup)
Gamjatang (spicy pork bone stew)
Watch how to make it
For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.
Ingredients
- 1.5 pounds potatoes (about 3 medium size)
- 1 carrot (about 3 ounces) See note 1
- 2 to 3 green chili peppers (or 1/2 green bell pepper)
- 1/4 medium onion
- 1 tablespoon cooking oil
Braising liquid:
- 3 tablespoons soy sauce (or 2 T soy sauce and 1 T gochujang) See note 2
- 1 tablespoon sugar
- 1 tablespoon rice wine (or mirin) You can omit it if unavailable
- 1 tablespoon corn syrup (or oilgodang) Or use 1 tablespoon more sugar
- 1 teaspoon minced garlic
- pinch black pepper
- 3/4 cup water
- 1 teaspoon sesame oil
- 1/2 teaspoon roasted sesame seeds
Instructions
- Peel and cut potatoes into about 1-inch cubes. Cut the carrot, peppers, and onion into big chunks.
- In a small bowl, combine all the braising liquid ingredients except the sesame oil and seeds. Stir well.
- In a non-stick pan (or a small pot), sauté the potatoes in cooking oil over medium heat for 4 - 5 minutes, stirring occasionally so the potatoes don't stick to the pan.
- Add the sauce mix and bring it to a boil over high heat. Drop the carrot pieces in. Cover, and reduce the heat to medium and cook until the potatoes are almost cooked through (about 5 to 6 minutes, depending on the type or size of potatoes). The potatoes should be firm and not mushy.
- Stir in the green peppers and onion, and continue to boil (uncover this time) until the sauce is reduced and slightly thickened, about 3 minutes. The potatoes will continue to soak up the sauce even after being cooked. Stir in the sesame oil and sprinkle with sesame seeds.
Notes
This recipe was originally posted in November 2009. Here, I have updated it with new photos, more information and improvements to the recipe.
KFood Lover says
How much can I reduce the sugar? That seems like a lot. How is it if I leave it out entirely? Can I add some pear instead?
Dan Turner says
This is absolute fire. Any kind of braised taters are good, but this is absolutely ridiculous. Gamja Jorim is heading straight into my regular recipe rotation.
Thank from Stoke on Trent, England. X
Jane says
Hi Hyoshin! Thank you so much for making these recipes available for us. My mother-in-law has been teaching me some Korean dishes, so I wanted to surprise her and my father-in-law with a delicious meal and side dishes. I used some of your recipes and my father-in-law especially loved the gamja jorim. He told me it reminded him of his mother’s cooking. It made me so happy. Thank you for your delicious recipes.
Angel says
Hello. Do you have a recipe for Korean sesame potatoes? I had this potato side dish at a Korean restaurant once that was thin sliced shredded potatoes with a slightly sweet sesame taste. It almost looked like your radish side dish but it was potatoes. Thank you!
Katharine says
Mashita!! Our family had this as a banchan/side dish and the serving plate was empty when we cleared the table. My husband scarfed it down! I made it non-spicy as the other dishes were spicy. Delicious. We used dark purple sweet potatoes grown in our terrace. They’re usually a bit dry but this recipe transformed them into a delight!
Rachel says
I normally make the basic version of this recipe, with just soy sauce, and it’s really good. Tonight I tried it with the gochujang variation, and oh my goodness, it was so, so, so amazing. Thank you so much for sharing it!
Lucy Z says
I made this and it came out great, but I am wondering, it doesn’t seem to mention in the recipe but isn’t this eaten at room temperature or even cold? It seems that’s the way I’ve had it in restaurants. Also, how long will this keep in the refrigerator, do you think?
Laurie says
I like to serve it cold with other side dishes. Absolutely delicious!
Seth says
Made this for my family of Korean food fans and they loved it. Would’ve been even better over some rice. We’ll be sure to incorporate it in our future meals. Thanks much!
Hyosun says
Great to hear that! Yes it’s delicious with rice. Thanks!
Rachel Reis says
Just made this for dinner along with rice and fried eggplant. Highly recommend. These will be made often!
jocelyn says
this recipe has saved my broke college student ass so many times!!!!!! thank u so much <3
Kira says
Absolutely delicious! Exactly what I hoped for.
JC says
Whoa these came out really good. Made mine with just potatoes but cut them up about half the size of yours (smaller potatoes means higher sauce/potato ratio 😉 used a tablespoon of sesame oil and tossed some Sambal oelek in for heat. Since I wasn’t using any other veggies used about 2lbs of potatoes but there was still plenty of sauce. Had it with a soft boiled egg and your Korean pickles on the side. Thx so much for these great recipes
Alison says
This is so delicious and pretty simple to make. I would serve this as a side dish for non-Korean meals as well. Thank you for another go-to recipe!
I’ve been using these recipes for years to put in my bibimbap. Thank you for your great website.
– Alison
Zuo says
Absolutely delicious!! Made these today and they taste just like the one I get at a Korean restaurant!
Hyosun says
Great! Thanks for letting me know.
Del ray says
Made this tonight for the first time after I spotted some potatoes on the table and missed the ones my host mom used to put into my lunchbox. Turned out PERFECT, and I think I have a new go-to easy side when I’m hungry
Yaoli Yang says
Delicious and easy to put together, goes perfect with rice. Thank you for the recipe.
Nishijima says
This is such a simple, delicious recipe! I’ve been looking for a good sweet flavored potato recipe for a long time now, and this is hands down the best. c: Thank you so much!
crys says
thank you so much for this recipe! it is such a tasty and comforting dish and one i have gone back to many times!
Sunny says
Thank you so much for sharing these recipes. My mom only cooked Korean while growing up. My sisters did a better job about learning her recipes. She never measures anything! I didn’t pay attention. Every time I go home, i try to learn a new recipe from her. I came across your site and can not wait to try your recipes. Cubed potatoes tonight!
Trish Mullis says
I think my soy sauce is possibly darker than what you used as my dish was quite a bit darker but the flavours were delicious
Jo Dunman says
I love this dish. I’ve become a bit obsessed with Korean food since my son and his Korean girlfriend introduced me to it about 3 years ago and now cook and eat it all the time. I love your site as it is real home cooking that incorporates ingredients that are readily on hand in the UK so I can have my Korean fix without needing a trip to an Asian market. Many thanks, you’re better than any book!
Natalia says
I love going to Korean sauna, and they always serve those potatoes, but no one could tell me the name of the dish. After researching “Korean potatoes” online I found your recipe. I just made it, and it tastes even better than that restaurant dish. I omitted all the veggies, just made potatoes in sauce. It’s so good! Even my 3 y.o. loved them, and My husband polished up the pan. Thank you for the recipe.
Christy says
Great recipe! Made it twice so far. Our fave korean restaurant closed 😞😞 so I’ve been trying recipes at home. Thank you!
Gloria says
Since finding your site a couple of years ago, this is the recipe I return to whenever I crave Korean food. Thank you so much for sharing.
Anna Banana says
Thank you for this recipe! In fact, I have tried a lot of your recipe and never left a comment….
I did not have corn syrup, so I used honey; I also added fish cake, subbed green bell pepper instead of green chili, and added jalapenos. Something about jalapenos in Korean dishes that I just love!
My mum uses glucose syrup and she told me, using syrups makes a difference rather than sugar or honey. Next time!!
caissinha says
I made this Saturday with only potatoes and it was so good! I used maple syrup mixed with agave as I don’t have corn syrup in the house and it was very good, everyone loved it. It’s quick to prepare too, it was ready in no time.
Victoria says
I made this tonight and it was soooo delicious ! Thank you
Hyosun says
Awesome! So happy to hear that!
A says
Made this last night but I used a full tablespoon of sesame oil and also added a generous amount of chopped green onions. It was soooo good!
I’m normally not much of a potato fan (yes, blasphemy), but I’ll be making this again.
Hyosun says
Great to hear that! I am sure more green onions and sesame oil made it even better. Thank you so much for letting me know.
alex says
Hi,
Wondering if Mirin would work for the sweet wine? Thank you!
Hyosun says
Yes, Alex. It works!
lily says
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.
Hyosun says
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!
MotherOf3 says
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?
Hyosun Ro says
You can make it 2 to 3 days ahead of time. I’m sure it will freeze okay too. Thanks!
Laura says
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!
Hyosun Ro says
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!
Fin says
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!
Hyosun Ro says
Hi Fin – I’m glad you liked the recipe with your adjustments. Wow I didn’t know it was banned in China. Wonder why… Thanks for letting me know!
naptime_blogger says
Does this work with sweet potato? Going to try it *fingers crossed* I hope it turns out tasty 🙂
Hyosun Ro says
I’m sure it’ll be delicious! Enjoy!
Phil Ritchie says
Did this work for you with sweet potato?
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!
Hyosun Ro says
Hi Lilluz! Thanks for spreading the words about my blog. I really appreciate it! Now I want to make this again soon. Thanks!
Hyosun Ro says
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.
Anonymous says
Really like this recipe. I tried it for dinner tonight and my husband loves it. Thank you for sharing it.
Michelle says
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 🙂