Korean Potato Side Dish (Gamja Jorim)

Recipe by PanNan
READY IN: 40mins


  • 12
    ounces baby potatoes (or substitute any other waxy potatoes, cut into cubes if they are larger potatoes)
  • 2
    dried shiitake mushrooms (optional but they add nice umami flavor)
  • 3 13
    tablespoons soy sauce (jinkanjang)
  • 2
    tablespoons maple syrup
  • 1
    tablespoon sugar
  • 3 12
    cups water (separated)
  • 1
    tablespoon vegetable oil
  • 1
    tablespoon sesame oil (approximate measurement of the swirl of sesame oil)
  • 1
    teaspoon sesame seeds


  • Rinse potatoes. There is no need to peel if using thin skinned, waxy potatoes. Place them in a pot with enough water to fully cover. Bring to a boil, lower heat to medium and cook for 10 minutes. Drain.
  • Add potatoes back to pot, add 2 C water, 3 T soy sauce, sugar, vegetable oil and shitake mushrooms. Bring to a boil and simmer, covered, for 30 min or until the liquid has reduce to about 1/3 the original volume.
  • Uncover, add 2 T maple syrup. Further reduce until there is almost no liquid. Taste and add more (up to 1 tsp) soy sauce or to taste. Simmer while stirring a few more minutes until the added soy sauce has reduced.
  • Finish with a swirl or two of sesame oil and sprinkling of sesame seeds.