Gamja jorim (감자조림) — braised glazed potatoes — is the Korean banchan that converts skeptics. It is sweet, salty, sticky, and deeply savory. The jorim technique (braising until the liquid reduces to a concentrated glaze) works on potatoes as dramatically as it works on tofu or meat.
Ingredients
- 500g small potatoes (baby potatoes, fingerlings, or waxy potatoes cut into 2cm pieces)
- 2 tbsp soy sauce
- 1.5 tbsp sugar (or oligosaccharide syrup mulyeot for a glossier finish)
- 1 tbsp rice wine or mirin
- 1 tsp sesame oil
- 1 tsp sesame seeds
- 2 cloves garlic, minced
- 1 small dried chili pepper (optional — mild heat)
- 150ml water
- 2 tbsp vegetable oil
Method
1. Pre-cook the potatoes: Two options:
- Parboil: Simmer potatoes in salted water 8-10 minutes until just tender. Drain.
- Shallow-fry: Heat oil in a pan, add potatoes, cook over medium-high 8-10 minutes, turning, until golden on multiple sides.
The fried method produces better texture — crisp-edged potatoes that hold their shape in the glaze without becoming mushy. Parboiling is faster.
2. Make the braising liquid: In a small bowl, combine soy sauce, sugar, rice wine, and water. Stir to dissolve sugar.
3. Braise: In the same pan, add garlic and dried chili to 1 tbsp oil over medium heat. Sauté 30 seconds. Add potatoes. Pour braising liquid over.
4. Reduce: Bring to a simmer. Cook over medium, uncovered, stirring occasionally, until the liquid reduces and begins to glaze — approximately 10-12 minutes. As the sauce reduces further, stir more frequently to prevent sticking.
5. Glaze: When the sauce has nearly evaporated and coats the potatoes in a thick, sticky glaze, add sesame oil. Toss to coat.
6. Finish: Transfer to a bowl. Scatter sesame seeds on top.
The finished potatoes should be lacquered — dark, glossy, and slightly sticky.
Notes
- Waxy potatoes (Yukon Gold, fingerlings) hold their shape better than floury potatoes (russets), which tend to break apart.
- Mulyeot (oligosaccharide syrup or corn syrup) in place of sugar produces a more uniform, thicker glaze. Honey works similarly.
- Keeps refrigerated 5-6 days. The flavor deepens as the glaze firms up overnight — often better the next day.
- Add-ins: Dried anchovies (myeolchi) can be added at the beginning and braised alongside the potatoes for a protein-rich version.