Sweet, savory, and satisfyingly sticky—Korean Braised Potatoes (Gamja Jorim) is a classic Korean side dish made with tender potatoes braised in a soy-based glaze. Traditionally served as part of a banchan (small side dish) spread, this insanely easy side dish makes for a great snack as well. This recipe uses Little Mini Yellows™ that pairs perfectly with the sweet-salty glaze. 

Notes: If making this recipe gluten-free, be sure to swap the soy sauce with a gluten-free version.

Prep
5 mins
Cook
20 mins
Serves
4
Ingredients
8
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Equipment

  • Pot

Ingredients

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  • 1 Tbsp distilled vinegar
  • 1 lb Little Mini Yellows™
  • 2 Tbsp vegetable oil
  • 1/4 cup low sodium soy sauce
  • 2 Tbsp granulated sugar
  • 1 Tbsp garlic, minced
  • 2 Tbsp honey
  • 1 Tbsp sesame oil
  • 1 Tbsp black and white sesame seeds
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Instructions

  • Step 1

    Boil a pot of water with distilled vinegar added to it. Place potatoes in boiling water and boil for about 5 to 6 minutes (until fork tender).

  • Step 2

    Once potatoes are fork tender, remove them from the water. Drain any excess water and let the potatoes dry.

  • Step 3

    In a wide pan over medium heat, heat the vegetable oil. Add the potatoes and sauté for 4 to 5 minutes, stirring occasionally, until they get light and crispy on the edges.

  • Step 4

    Pour the soy sauce, sugar, minced garlic, honey, and sesame oil. Stir to combine then bring the heat to medium-low.

  • Step 5

    Transfer the braised potatoes to bowl. Sprinkle with black and white sesame seeds, eat, and enjoy!