Gamja-jorim

Name: Gamja-jorim
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 plates
Cuisine: korean
Ingredients: 500 g Potato, peeled, 2 cm cubes; 3 tbsp Soy sauce; 1.5 tbsp Sugar; 3 clove Garlic; 1 tsp Toasted sesame oil; 1 tsp Sesame seeds; 1 piece Fresh chilli; 250 ml Water; 1 tbsp Neutral oil

감자조림

Potatoes soy-braised until they shine — the lunchbox banchan that tastes better cold.

Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: 감자조림.

0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.

Start cooking

Prep: 10 min
Cook: 25 min
Total: 35 min
Difficulty: Easy
Spice: Mild
Cost: Cheap nightUnder $8 USD · indicative, not a store price

Know it before you cook it

Source photograph of Gamja-jorim. Not official I Want Some Food pixel artwork. — Photo: Scudsvlad via Wikimedia Commons. CC BY-SA 4.0. Source

About

Gamja-jorim is cubed potato simmered in soy, sugar and garlic until the cubes glaze. A little chilli is optional. It belongs in a dosirak next to rice and an egg. The potatoes should hold their shape and taste deeply savoury-sweet, not like boiled potatoes with soy poured on top.

Ingredients

Servings

Potato, peeled, 2 cm cubes500 g
Soy sauce44 ml
Sugar22 ml
Garlic3 clove
Toasted sesame oil4.9 ml
Sesame seeds4.9 ml
Fresh chilli (optional)1
Water250 ml
Neutral oil15 ml

Scaling multiplies the written quantities. Baking still prefers a scale.

Steps

Step 1
In a wide pan, coat the potatoes in a film of oil 2 minutes. Add soy, sugar, garlic, chilli and water. The liquid should come halfway up the cubes.
3 min
Step 2
Simmer uncovered, shaking now and then, until the potatoes are tender and the sauce is a glaze, 15–20 minutes. Add a splash of water if they dry before they cook.
18 min
Step 3
Sesame oil and seeds. Cool slightly — the glaze sets.

Adapt this recipe

The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.

Adaptations · 0 / 15 used. Resets 24 August.

Substitutions

Sugar → A drizzle of honey or rice syrup
Shinier glaze.

Tips

A few chunks of dried anchovy or a piece of kelp in the braise is an old-school savoury boost. Lift them out.
Waxy potatoes hold. Floury ones crumble — still tasty.

History & culture

Home banchan and convenience-store memory. Also the thing you make when the meat budget is gone.

Jorim (soy braises) are a whole family. Potato is the cheap, reliable one.

Traditional

Provenance: Editorial adaptation. Original editorial adaptation for I Want Some Food. Not copied from another recipe site. Official recipe photography is pending. Photograph: Scudsvlad via Wikimedia Commons (CC BY-SA 4.0). https://commons.wikimedia.org/wiki/File:Kkwari-gochu-gamja-jorim.jpg

Questions about this recipe

Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.

How long does Gamja-jorim take?

35 min all in — 10 min prep, 25 min cook. That is the time on this recipe, not a guess.

How many does it serve?

The recipe is written for 4 plates. Scale the ingredient list on the page if you are cooking for a different number.

How hard is it?

Easy.

How spicy is it?

Mild.

What allergens should I watch?

This recipe is labelled for Soy, Sesame. Labels are informational — check the packets in your kitchen. This is not medical advice.

Does it fit a diet?

The published recipe is labelled Vegetarian, Vegan.

What does it cost to cook?

Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.

What equipment do I need?

Saucepan.

How much salt do I put in?

This recipe does not list salt as its own ingredient. Saltiness comes from Soy sauce — 3 tbsp. Taste at the end rather than adding a number we did not write.

How much soy sauce?

3 tbsp of Soy sauce.

How much sugar?

1½ tbsp of Sugar.

How much toasted sesame oil?

1 tsp of Toasted sesame oil.

What can I use instead?

Sugar → A drizzle of honey or rice syrup. Shinier glaze.

Any tips from this recipe?

A few chunks of dried anchovy or a piece of kelp in the braise is an old-school savoury boost. Lift them out. Waxy potatoes hold. Floury ones crumble — still tasty.

Can I use an air fryer?

This method is not written for an air fryer. The core technique on the page still applies.