Gamja Jorim (Korean Braised Spicy Potatoes)

How to Make It

1. 1

   Prepare and Par-Cook the Potatoes

   Wash baby potatoes thoroughly under cold running water. Halve any potatoes larger than 3cm so all pieces are roughly uniform in size — this ensures even braising. Place potatoes in a medium saucepan, cover with cold water, bring to a boil over medium-high heat, and simmer for 8–10 minutes until just fork-tender but not fully cooked through. Drain and set aside. Par-cooking reduces total braising time and helps the potatoes hold their shape in the glaze.

   Tip: Do not overcook at this stage — the potatoes will continue cooking during braising. A slight resistance when pierced is ideal.
2. 2

   Build the Braising Sauce

   While the potatoes par-cook, whisk together the gochujang, low-sodium soy sauce, honey or brown rice syrup, rice vinegar, minced garlic, grated ginger, and water or vegetable stock in a small bowl until smooth and fully combined. Taste the sauce — it should be bold, slightly sweet, and spicy with a savory depth. Adjust gochujang quantity based on your heat tolerance.

   Tip: Mixing the sauce separately before adding to the pan ensures the gochujang dissolves evenly and prevents scorching.
3. 3

   Sauté the Aromatics

   Heat the avocado or light olive oil in a wide, non-stick skillet or shallow braising pan over medium heat. Add the white parts of the sliced scallions and sauté for 1–2 minutes until softened and fragrant. This builds an aromatic base that amplifies the garlic and ginger already in the sauce.

   Tip: A wide pan is important — it gives the potatoes maximum surface contact with the glaze, helping it reduce evenly.
4. 4

   Braise the Potatoes

   Add the par-cooked potatoes to the pan in a single layer. Pour the braising sauce over the potatoes and stir gently to coat. Bring to a gentle boil over medium heat, then reduce to medium-low. Cook uncovered for 10–14 minutes, turning the potatoes every 3–4 minutes, until the sauce reduces to a thick, sticky glaze that clings to each potato. The liquid should be mostly absorbed and the potatoes should look glossy and caramelized.

   Tip: Watch the heat carefully in the final minutes — the natural sugars in the glaze can burn quickly. Reduce to low if the sauce reduces too fast.
5. 5

   Finish and Plate

   Remove the pan from heat. Drizzle sesame oil over the potatoes and toss gently — adding sesame oil off the heat preserves its delicate flavor and beneficial fatty acid profile. Transfer to a serving dish, garnish with the reserved green scallion tops and a generous sprinkle of toasted sesame seeds.

   Tip: Gamja Jorim is excellent served warm or at room temperature, making it ideal for meal prep. Store in an airtight container in the refrigerator for up to 4 days. The flavor deepens overnight.