Korean Banchan Potatoes Recipe

          
       

Introduction 

Korean Banchan Potatoes, or Gamja Jorim, are a classic Korean side dish made with baby potatoes simmered in a sweet and savory soy glaze. Glossy, tender, and perfectly caramelized, this dish pairs beautifully with rice or noodles. It’s simple to prepare and captures the comforting flavors of Korean home cooking.

Ingredients:

500g baby potatoes
3 tbsp soy sauce
1 tbsp sugar
1 tbsp honey (or maple syrup)
1 tsp minced garlic
½ cup water
1 tbsp sesame oil
1 tbsp cooking oil
1 tsp toasted sesame seeds
1 green onion, finely chopped

Step-by-Step Instructions:

1. Prepare Potatoes: Wash and peel the potatoes. Cut larger ones in half for even cooking. Soak in cold water for 10 minutes.

2. Boil: Boil the potatoes in salted water for 10–12 minutes until tender but not mushy. Drain and pat dry.

3. Cook Sauce: In a nonstick pan, heat sesame oil and garlic. Add soy sauce, sugar, honey, and water. Stir well.

4. Simmer: Add the boiled potatoes to the pan. Cook over medium heat for 10–15 minutes until the sauce thickens and coats the potatoes.

5. Finish: Garnish with sesame seeds and chopped green onion. Serve warm or chilled.

             

Helpful Tips:

Use baby potatoes for better flavor absorption.
Add a pinch of Gochujang (Korean chili paste) for spice.
Stir gently to prevent breaking potatoes.
Store leftovers in the fridge—flavors deepen overnight!



Calories: About 180 kcal per serving (1 cup).

Thank you for visiting my kitchen! I hope this Korean Branch an Potatoes recipe brings warmth and joy to your meals. Cook with love, share smiles, and enjoy every comforting bite