Gamja Jorim (Korean Braised Potatoes)
This Korean braised potato dish, Gamja Jorim, delivers tender chunks of potato in a thick soy-based glaze with hints of garlic and sweetness—perfect as a flavorful side or comforting snack.
Equipment
- 1 Pressure Cooker
Ingredients
Main ingredients
- 1.5 pounds potatoes about 3 medium size
- 1 carrot about 3 ounces
- 2 to 3 green chili peppers or ½ green bell pepper
- ¼ medium onion chopped
- 1 tablespoon cooking oil vegetable or canola
- 3 tablespoons soy sauce or 2 tablespoons soy sauce + 1 tablespoon gochujang
- 1 tablespoon sugar
- 1 tablespoon rice wine or mirin, optional
- 1 tablespoon corn syrup or oligo dang, or extra sugar
- 1 teaspoon minced garlic
- 1 pinch black pepper
- ¾ cup water
- 1 teaspoon sesame oil for finishing
- ½ teaspoon roasted sesame seeds to sprinkle on top
Instructions
Instructions
- Peel the potatoes and carrot. Cut potatoes into 1 to 1.5-inch chunks, and the carrot into slightly smaller chunks. Rinse potato chunks under cold water to remove excess starch and drain.
- Chop the onion and chili peppers (or bell pepper) into bite-sized pieces.
- Heat the cooking oil in a pressure cooker using the sauté setting or on medium heat. Add the potatoes and carrots and stir-fry for about 5 minutes until slightly golden.
- Add water, soy sauce, sugar, rice wine, corn syrup, and minced garlic to the cooker. Stir to combine.
- Lock the lid, make sure the float valve is closed and bring to pressure. Once sealing, reduce heat and pressure cook for 5 minutes.
- Let pressure release naturally. Once safe, open lid, stir in onion and peppers, and cook uncovered for 5 minutes on sauté or medium heat to thicken the sauce.
- Finish with a drizzle of sesame oil and sprinkle roasted sesame seeds over top before serving warm.
Notes
Great warm or cold, pairs well as a banchan (Korean side dish) or served with plain steamed rice.