Braised Korean Potatoes

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Braised Korean Potatoes

Category

Dinner

Cuisine

Korean

Servings

Prep Time

5 min

Cook Time

40 min

I was looking for a new potato dish to serve alongside a Korean inspired lamb leg and these sticky soy braised potatoes seemed like the perfect fit. Their called Gamja Jorim which is a braised Korean potato that is a common side dish for home meals.

The potato cook

First the potatoes are fried until the outside crisps up, then braised in a soy, garlic, and sugar-based sauce that reduces and lacquers the surface with a sticky glaze. The initial fry gives the potato a surface texture that holds the sauce. Without it, the braising liquid slides off and you end up with soft potatoes sitting in a thin pool rather than coated in a proper glaze.

Braising liquid

The braising liquid is soy, rice wine vinegar, brown sugar, and chicken stock, a balance of salt, acid, and sweetness that concentrates as it reduces. Honey goes in near the end to add gloss and bring the sweetness forward without making the sauce heavy. The whole cook takes about 40 minutes, but most of that is hands-off simmering. I use baby red potatoes halved, which gives a flat cut face for better contact with the pan during the initial fry and means each piece braises through evenly without falling apart.

Ingredient Notes

Baby red potatoes:

Their waxy texture holds together through both the frying and braising phases. Floury varieties like Desiree or Sebago will break down in the sauce. Halving them gives a flat cut face for good contact with the pan when crisping. If using larger potatoes, cut them into 3-4cm chunks instead.

Soy sauce:

The base of the braising liquid and the primary source of salt and umami. I use regular all-purpose soy rather than light or dark: light soy is saltier, dark soy is thicker and more intensely coloured. Either will work, but regular soy gives the most balanced result in this dish.

Rice wine vinegar:

Adds a mild acidity that cuts through the sugar and honey in the braising liquid and prevents the glaze from becoming cloying. Don’t substitute regular white vinegar, which is sharper and will throw off the balance of the sauce.

Ingredients

1kg baby red potatoes, halved
2 tbsp olive oil or lard
sea salt, to season
5 cloves garlic, finely grated
⅓ cup soy sauce
2 tbsp rice wine vinegar
2 tbsp brown sugar
1 cup (250ml) chicken stock
2 tbsp honey
2 tsp toasted sesame seeds
2 tsp sesame oil
2 spring onions, white and green part separated, thinly sliced

Equipment

Chopping board
Chef’s knife
Large frying pan with lid
Wooden spoon or spatula
Tongs
Measuring cups and spoons
Serving bowl

Directions

Heat oil or lard in a large frying pan on medium-high heat.
Add potatoes and season with salt. Cook potatoes, tossing regularly, for 10-15 minutes, until golden and crisp.
Stir in garlic, soy, vinegar, sugar and stock, bring to a boil then reduce heat to a simmer.
Simmer, covered, for 10 minutes.
Uncover and stir in honey, sesame seeds and sesame oil, continue to simmer until thickened, basting, about 10 minutes.
Stir through white part of spring onions, then serve potatoes in a large bowl sprinkled with green part of onions.

Notes

Chef Tips

Crisp the potatoes properly before braising

The initial fry is what gives the potatoes a surface texture that the braising sauce can cling to. If you rush this step and the potatoes aren’t genuinely golden and crisp on the outside, the glaze won’t adhere as well and the finished dish will be soft and starchy rather than lacquered. Ten to fifteen minutes over medium-high heat is the minimum.

Baste as the sauce reduces

Once you uncover the pan and the sauce starts thickening, spoon it back over the potatoes regularly rather than just stirring. Basting coats each surface evenly and builds up the sticky glaze. At this stage the potatoes are soft enough that vigorous stirring can break them up.

Storage

Keeps well in an airtight container in the fridge for up to 4 days. Reheat gently in a pan with a splash of water to loosen the glaze. The flavour improves after a day in the fridge as the soy and garlic continue to penetrate the potato.

FAQs

Can I use a different type of potato?

Waxy potatoes are essential here. Baby red, kipfler, or Dutch cream all work well. Floury varieties like Desiree or Sebago will fall apart during the braise. If using larger potatoes, cut them into 3-4cm chunks.

Can I make this vegetarian?

Yes. Swap the chicken stock for vegetable stock or water. The soy, garlic, and sesame still provide plenty of depth, so the dish holds up well without the chicken stock.

Can I make this ahead?

Yes, and I’d encourage it. The flavours develop further overnight in the fridge. Reheat gently in a pan with a splash of water to loosen the glaze before serving.