Gamja Jorim - Sweet Braised Potatoes
4 Banchan and rice

Four Banchan and Rice. From left to right clockwise Kongjang, Gamja Jorim, Kkakdugi, Classic Kimchi

I am absolutely addicted to the banchan of Korean cooking! These fantastic little ‘snacks’ are a staple part of every bapsang meal, usually easy to make, and each unique. So far I have been able to make dubu jorim (braised tofu), kongjang (braised soybeans) and kkakdugi (radish kimchi), but this one, gamja jorim, holds a special place in my heart as it is great for children! Who doesn’t like potatoes? And sweet braised ones at that!

In the traditional cooking of generations back refrigeration would not have been an option, thus the reason why so many of these banchan are fermented or heavily preserved with the salty soy sauce. They could be, and still can be, made in large batches surviving several days until consumed. This idea actually works well with the modern day ultra busy life; have several banchan set aside in the fridge to easily be added to a quick weeknight meal after a long day at work.

Gamja Jorim - Sweet Braised Potatoes

Gamja Jorim – Sweet Braised Potatoes

Be sure to check out some of the suggested options at the bottom of the recipe for ways to customize this dish.

I hope you enjoy it, fine it useful, and, as always, get the chance to Try Something New Today!


Gomja Jorim – Sweet Braised Potatoes

By:semiserious chefs
Serves:4-6 banchan


  • 3 medium potatoes; cubed
  • 1/2 medium onion; chopped
  • 2 cloves of garlic – minced
  • 2 T oil for frying; more as needed
  • 3 T soy sauce
  • 1 T corn syrup (or more to taste)
  • 1/2 water; more as needed
  • 1/8 t sesame (optional)
  • sesame seeds for garnish


  1. Cube the potatoes to desired size. Let soak in a bowl of water to remove starch while you prep the sauce and onions.
  2. Chop the onion into bite size pieces about the same size as the potatoes. Mince the garlic.
  3. Add the soy sauce, corn syrup, water, and/or optional ingredients* to a bowl and mix well. Set aside.
  4. Saute the potatoes in the oil until half cooked, about 5 minutes.
  5. Add the onions and garlic and saute for a few more minutes, until translucent.
  6. Finally, add the soy sauce mix, lid, and let simmer until finished, about 10 minutes, over medium heat. Stir regularly and add water as needed to prevent sticking or burning. Be sure to cook them until just done, before they become soft.
  7. Garnish with sesame seeds, and serve.

– Adding chopped carrots can bring color and nutrition.
– For some heat try adding gochugaru or chopped Chinese chilies.
– A splash of sesame is a great addition to the sauce, as desired.
– Try substituting maple syrup for the corn syrup to make a breakfast rendition.
– Green onions also make a great garnish.

Post a comment

Your email address will not be published. Required fields are marked *