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spicy korean potatoes (gamja jorim)

(3 ratings)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

This is a wonderful side dish from Korea. At nearly every meal, Koreans have a custom of serving a variety of different banchan (or side dishes) that complement the main entree, soups, and other courses that are typically served with each meal. This banchan (or side dish) is a little different than other similar recipes in that it has a touch of sweet, salty and spicy all in one (whereas other Korean potato side dishes are one or the other but rarely all three taste sensations at once).

(3 ratings)
yield 4 serving(s)
prep time 5 Min
cook time 15 Min
method Saute

Ingredients For spicy korean potatoes (gamja jorim)

  • 1 Tbsp
    vegetable oil (or canola oil)
  • 2 lg
    potatoes, peeled and diced
  • 1 md
    onion, sliced
  • 1 Tbsp
    gochujang (korean red pepper paste)
  • 1 tsp
    gochugaru (korean red chile powder)
  • 2 clove
    garlic, crushed
  • 1 tsp
    low-sodium soy sauce
  • 1 tsp
    white granulated sugar
  • 1 tsp
    light corn syrup
  • 1 Tbsp
    water (or more if needed, for consistency)
  • 1 Tbsp
    sesame seeds (for garnish)

How To Make spicy korean potatoes (gamja jorim)

  • 1
    Heat oil in a large skillet over medium heat. Add potatoes and onions, and sauté for 2 to 3 minutes or until the onions are soft.
  • 2
    Add the gochujang, gochugaru, garlic, soy sauce, sugar, corn syrup, and 1 Tbsp water (adding more water, 1 Tbsp at a time, if needed). Reduce heat to low, cover the skillet, and let simmer for 15 to 20 minutes or until the potatoes are fork tender and lightly browned on the outside.
  • 3
    Garnish with sesame seeds, and serve immediately while still hot. (Another option is allow the potatoes to cool and served at room temperature).
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