Korean Potato Side Dish (Gamja Jorim 감자조림)

Great simple Korean potato side dish (Gamja Jorim) that is often served in a meal or in lunchboxes. Kids and adults will love it and is also quite easy to make.
Course Side Dish
Cuisine Korean
Keyword banchan, lunchbox, soy sauce, sweet and salty
KoreanCategory Jorim (조림)
Prep Time 2 minutes
Cook Time 38 minutes
Total Time 40 minutes
Servings 3
Calories 206kcal
Author JinJoo Lee


  • 12 oz (340g) baby potatoes (substitute any waxy potatoes, cut into cubes)
  • 1 each dried shitake mushroom (optional)
  • 3 Tbsp soy sauce (jinkanjang) + 1 tsp soy sauce (optional)
  • 2 Tbsp maple syrup
  • 1 Tbsp sugar
  • 1 1/2 Cup water (initial boiling) + 2 Cup water (for sauce)
  • 1 Tbsp vegetable oil
  • swirl of sesame oil
  • sprinkling of sesame seeds


  • Rinse potatoes. If using thick skinned potato, skin and cut into cubes.
  • Cook potatoes in pot with enough water to fully cover potatoes.
  • Once it boils, lower heat to medium and cook for about 10 min. Drain.
  • Add potatoes back to pot, add 2 C water, 3 T soy sauce, sugar, vegetable oil and 1 shitake.
  • Bring to boil and simmer, covered for 30 min or so until the liquid has reduced to 1/3.
  • Uncover, add 2 T maple syrup. Further reduce until there is almost no liquid. Taste add more (up to 1 tsp) soy sauce to taste.
  • Reduce from 6 few more minutes while you stir potatoes.
  • Finish with a swirl or two of sesame oil and sprinkling of sesame seeds.


Optionally, add onions or nuts.
Also, add 1 square of sea kelp (dashima) for extra flavor.
Store at cool room temp (up to 24 hrs) for best flavor. Store in fridge for up to a week.


Calories: 206kcal | Carbohydrates: 34g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Sodium: 1019mg | Potassium: 545mg | Fiber: 2g | Sugar: 13g | Vitamin C: 22.4mg | Calcium: 42mg | Iron: 1.4mg