Korean Braised Potatoes Recipe

The Korean braised potatoes recipe gives you crisp sautéed potatoes that are lil’ sweet, lil’ spicy, and perfectly cooked. The easy Korean side dish is totally addictive, with a caramelly glaze sticking to golden pan-fried potatoes with the creamiest interior.

Summer for me means creating recipes without having to spend too much time in the kitchen. So, anything that’s quick, easy, or doesn’t require switching on the stove is a winner in my book.

Braised potatoes (Korean style) get 2 out of 3 here. They’re fast and simple, like most Korean recipes I’ve tried. Even a novice can whip up this side dish without breaking a sweat.

Braising (light frying followed by stewing) lends the vegetables a deep flavor and fork-tenderness that make your taste buds stand up and applaud.

On the outside, the potatoes are gorgeously crispy with a sweet-spicy glaze (because I decided to add gochujang). On the inside, they are soft and yummy without falling apart.

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WHAT IS GAMJA JORIM?

The simplest way to understand what Gamjajorim or 알감자조림 is to think of them as sautéed potatoes with soy sauce. It's a traditional South Korean banchan (side dish) and an extremely popular snack.

When made with baby potatoes, it’s called algamja-jorim, as the potatoes resemble quail eggs. (Al is Korean for eggs.)

WHY MAKE THESE KOREAN POTATOES?

It’s a flavor explosion: savory, sweet, and umami.

You’ll never end up wondering what to do with leftovers.

Extremely versatile: serve as a side dish, main dish, or appetizer!

The epitome of comfort food that will become a permanent part of your side dish lineup

HOW TO MAKE GAMJA JORIM (KOREAN BRAISED POTATOES RECIPE)?

Step 1: Whisk soy sauce, gochujang, honey, minced garlic, and water together to make the Korean potato sauce and keep it aside.

Step 2: Wash, peel, and then cut your potatoes into biggish pieces (so they hold their shape and don’t disintegrate while braising).

Step 3: Soak the potatoes in water for about 15 to 30 minutes to get rid of the extra starch. Drain and dry well.

Step 4: In a pan, heat about 2 tablespoons of peanut oil on a medium-high flame. Sear the potatoes till they are crispy and golden brown on all sides.

Step 5: Add the sauce you made in Step 1, stir, cover, and simmer on low-medium heat till the soy-braised potatoes are cooked through.

Step 6: Let the flavors of the sauce seep into the vegetables, cooking till you have a thick, super-yum sauce with potatoes clinging to the pot.

Final step: When the braised potatoes have reached your desired doneness, garnish with sesame seeds and spring onions, and serve!

RECIPE NOTES ON SKILLET BRAISED POTATOES

• I used a non-stick pan for this gamja jorim recipe, but I have made them just as easily in a cast iron skillet. You’ll get a beautiful crust with it.
• A heavy-bottom stainless-steel pan will also work.
• Browning gives braised vegetables a depth of flavor, so if you’re cooking for a big party, brown them in batches. If you overcrowd the pan, there’ll be too much steam. Cook the potatoes in one layer.
• Resist the urge to stir after step 6 because we don’t want the potatoes to break. Once or twice, to make sure nothing sticks to the bottom of the pan is sufficient.

HOW DO YOU KNOW WHEN A BRAISED POTATO IS DONE?

The best way to check is - Pierce a braised potato with a knife or skewer. If it goes through without any resistance, the recipe is ready. Taste the potatoes, and if they have the melt-in-your-mouth feel, it’s time to take them off the heat.

WAYS TO SERVE THE KOREAN POTATOES SIDE DISH

Hot, warm, or cold, sweet Korean potatoes are an edible journey worth taking in any form. We loved, loved them as-is.

• They’re a perfect appetizer for a chilled beer or any drink.
• Have them as a side dish, pairing them with dips like guacamole and gochujang mayo.
• Make a spread of it with some kimchi, smashed cucumbers, stir-fry, or Korean pickled radishes to dine with absolute happiness.
• Serve as a standalone main dish alongside steamed rice for a hearty and satisfying meal.

INGREDIENTS FOR KOREAN BRAISED POTATOES & THEIR SUBSTITUTES

Potatoes: In Korean cuisine, braised potatoes are made with baby potatoes. I couldn’t get my hands on any, so I used regular potatoes.

If you do, go ahead and make Korean soy-braised baby potatoes. You probably won’t need to cut them. You may need to boil them before searing and braising. Be mindful that this will add to the cooking time.

Spices: Typically, a Korean braised potato recipe doesn’t have gochujang, so feel free to omit it. I am obsessed with it, so in it went.

• You can use gochugaru (hot pepper powder) or any red chili powder or flake to spice it up.
• Ginger would give the flavor profile new dimensions.
• Sambal oelek would add an interesting and flavorful twist to Korean braised potatoes if you enjoy a spicy kick.

Sweetener: Traditional Korean cooking calls for ssal-yeot (Korean rice syrup) or mul-yeot (corn syrup). I could not find either of them, so honey it was, and it worked really well, giving the sauce sticky love.

Salt: I didn’t feel the need to add any salt because the soy sauce was already salty. That said, I strongly recommend tasting and adjusting as needed.

Toppings: Sesame seeds give the side dish a counterbalancing texture and taste. Nuttiness to the glaze’s sweetness. Graininess to its stickiness. Spring onions give it a fresh feel.

If you really want jazzed-up braised potatoes, try putting toasted sesame oil on top right before serving.

MORE KOREAN RECIPES

Vegan Kimchi Recipe

Korean Corn Cheese

Korean Banana Milk

Korean Pickled Radish

Smashed Cucumber Salad

Korean Cream Cheese Garlic Bread

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