Korean Braised Potatoes Gamja (Print-Friendly Version)
Baby potatoes simmer to perfection in a sweet soy glaze for a popular Korean side with sesame and green onion.
# What You’ll Need to Make This:
→ Base
01 -
680 g baby potatoes, washed
→ Braising Liquid
02 -
60 ml soy sauce
03 -
15 ml mirin
04 -
30 ml honey
05 -
4 cloves garlic, minced
06 -
0.25 teaspoon ground black pepper
07 -
120 ml water
08 -
5 ml sesame oil
→ For Boiling and Frying
09 -
30 ml white vinegar
10 -
30 ml vegetable oil
→ Garnish
11 -
15 ml toasted sesame seeds
12 -
1 green onion, chopped
# How to Prepare:
01 -
In a small mixing bowl, combine soy sauce, mirin, honey, minced garlic, ground black pepper, water, and sesame oil. Stir thoroughly until the honey dissolves.
02 -
Bring a large pot of water with white vinegar to a rolling boil over medium-high heat. Add the baby potatoes, cover, and cook for 12–15 minutes until fork-tender. Drain well and pat the potatoes dry.
03 -
Heat vegetable oil in a large skillet over medium heat. Add the boiled potatoes and pan fry for approximately 4 minutes, turning to ensure an even golden crust.
04 -
Pour the prepared braising liquid into the skillet with the potatoes. Toss carefully to coat. Simmer over medium-low heat, stirring frequently, until the sauce reduces and glazes the potatoes, about 5–6 minutes.
05 -
Remove from heat. Sprinkle with toasted sesame seeds and chopped green onion. Serve warm or at room temperature.
# Extra Tips:
01 -
For smoother glaze, stir gently to prevent potatoes from breaking. Adjust simmer time for larger or smaller potato sizes.