Korean Spicy Braised Potatoes

Gamja jorim, or braised potatoes, is a popular Korean banchan (side dish). Whenever I go to a Korean restaurant that serves them, I always end up asking for refills because they’re so addicting! In this recipe I added gochugaru (red pepper powder) to give it some heat. If you want the classic version, simply omit the gochugaru!

While this is not a meal on its own, it’s a great flavorful accompaniment that is super cheap and simple to make since well, it’s just potatoes.

Full video with more details!


  • 2 potatoes

  • 2 garlic cloves

  • 3 tbsp soy sauce

  • 3 tbsp rice syrup or honey

  • 2 tbsp neutral oil (ex. canola)

  • 1 tbsp gochugaru (red pepper powder)


  1. Peel two potatoes, cut into cubes, wash them and soak them in water. This is to remove some starch and prevent the dish from being mushy.

  2. Combine minced garlic, soy sauce, rice syrup/honey, neutral oil, and gochugaru.

  3. Drain and saute the potatoes with some oil over medium heat, until a translucent skin forms. This will help create a chewier texture.

  4. Add the sauce mixture and 1 cup of water. Cover and let it boil for 10 minutes.

  5. Uncover and let it boil for 10 more minutes, stirring occasionally.

  6. When there is very little liquid left, add a little bit of sesame oil.

  7. Sprinkle some (or a lot) of sesame seeds and enjoy!