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Braised Potatoes Gamja Jorim

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quick n easy
prep time: 
10 min
inactive time: 
10 min
cooking time: 
15 min
total time: 
35 min

Gamja jorim, or braised potatoes, is perfect when you want to make an affordable and filling yet delicious dish. For this reason, it is popular as a mit-banchan in Korea. "Mit" means bottom or foundation. "Banchan" is a side dish served with rice at every meal. So mit-banchan means fundamental side dishes served at every meal.

A typical Korean meal consists of a bowl of rice, a main dish, a soup or stew and a few different banchans. By having pre-made mit-banchans in your fridge, you don't have to cook several side dishes for every meal. People often make a big batch of mit-banchan and keep it in the fridge for weeks. Then it's served at daily meals along with other freshly made banchans. Mit-banchan is usually saltier than other banchans, so it's eaten a little bit at a time, with rice. The saltiness preserves the dish for a long time.

Traditionally, gamja jorim is served as a side dish, but it can be served as an appetizer or snack as well. It can be a great hors d'oeuvre if you thread a few onto a toothpick.

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Potato 감자 (medium sized)
½ Onion (Medium) 양파
2 tspGarlic (minced) 다진 마늘
3 tbsSoy Sauce (regular) 왜간장
1 tbsSugar 설탕
1 tbsMul Yeot / Malt (Maltose) Syrup 물엿 (optional, add more sugar instead)
2 tbsVegetable Oil 식용유
½ cup ⅓ tbsWater 물
2 tspSesame Seeds 깨 (optional)
½ tspBlack Pepper 후추 (optional)

optional (only for spicy version)

1 tspGochugaru, Korean Hot Pepper Flakes 고추가루 (add more for extra spiciness, also can use gochujang instead or half gochujang & half gochugaru)

Optional Ingredients and Substitutions
Mulyeot (Korean malt syrup): can be omitted. If you are omitting mulyeot, add 1 additional tablespoon of sugar. It can also be replaced with jocheong (rice syrup) or honey.
Sesame seeds: can be omitted.
Carrots: You can add carrots if you like. It will make your dish more colorful and nutritious.

Spicy Variation
You can add 1 to 2 teaspoons of gochugaru (red chili flakes) for a spicy version.

More questions? Please leave your questions below in the comments section. We will do our best to answer as soon as we can.

Ingredient amounts in the recipe instructions are for the default serving size.
Click to enlarge photos.
Ingredient amounts in the recipe summary are for the default serving size.

1. Cut vegetables

Wash and peel 2 medium-sized potatoes (One medium potato weighs about 100g). Cut them into ½ inch (or 3 cm) cubes or a little larger depending on your preference. Cut 1/2 onion into similar sizes.

image: JGJJAA01.JPG

Wash & peel

  • 2 med potatoes

Cut into ½” cubes

Cut ½ onion

into bite size

2. Soak potatoes

Soak potatoes in cold water for 10 minutes to get rid of excess starch (optional). Drain all the water in a strainer.

image: JGJJAA02.JPG

Soak in cold water

image: clock.png 10 min


3. Pan-fry Potatoes

Preheat a 6 to 7” pot with 2 tablespoons of vegetable oil on high heat for 1 min. Add the potato cubes and cook them on high heat while stirring for 3 minutes or until they are about half cooked.

image: JGJJAA03.JPG


  • 2 tbs vegetable oil
  • High Heat image: highheat.png image: clock.png 1 min

Add potatoes

  • Saute High Heat image: highheat.png image: clock.png 3 min
  • Stir constantly

4. Add onions

Add onions and cook for another 2 minutes on high heat while stirring. If the potatoes start to stick to the bottom, add a little more oil.

image: JGJJAA04.JPG

Add onions

  • Saute High Heat image: highheat.png image: clock.png 2 min
  • Stir constantly

5. Add seasoning

Mix 3 tablespoons of soy sauce, 1 tablespoon of sugar, 1 tablespoon of mulyeot (OPTIONAL: add another tablespoon of sugar instead), 2 teaspoon of minced garlic, a pinch of black pepper and 1/2 cup of water and pour it over the potato cubes. (You can add 1 teaspoon to 1 tablespoon of gochugaru (red chili pepper flakes) if you like a spicy kick.)

image: JGJJAA05.JPG
  • 3 tablespoons of soy sauce
  • 1 tablespoon of sugar
  • 1 tablespoon of mulyeot
  • 2 teaspoon of minced garlic
  • a pinch of black pepper
  • 1/2 cup of water
  • (for spicy version only) 1 tsp to 1 tbs gochugaru

6. Braise

Let it simmer with a lid on medium heat for 10 minutes or until the seasoning sauce thickens and the potatoes are fully cooked. Add a little bit of water if the sauce is almost gone but the potatoes are not cooked through. (A chopstick/fork goes through the potato easily when fully cooked.) Stir periodically to ensure the potatoes are not sticking to the bottom. At the end, the sauce should be reduced down to an amount that is just enough to cover the bottom of the pan.

image: JGJJAA06.JPG

Simmer Med Heat image: medheat.png image: clock.png 10 min

Add water if needed

Stir periodically

7. Serve

Turn off the heat and add 2 teaspoon of sesame seeds over the potato cubes. Serve on a plate or in a bowl and drizzle the remaining sauce on top. Enjoy!

image: JGJJAA07.JPG

Off heat


  • 2 tsp sesame seeds

Drizzle the sauce on top



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