Spicy Korean Braised Potatoes with Shishito Peppers (Gamja Jorim)

Anonymous

25 Jul, 2022

Gamja Jorim is one of those “how is this so simple and so good?” Korean home-style dishes. Potatoes simmer in a savory soy sauce braise until they’re tender, coated, and shiny—basically comfort food in bite-size form.

This version adds two game-changers: dried anchovies for big umami and kkwarigochu (Korean green peppers)—often sold as shishito peppers—for a fresh, lightly spicy snap. It’s a weeknight-friendly Korean banchan you can happily nibble straight from the pan (for quality control purposes, of course).

If you’re new to Korean cooking, don’t worry: this Korean braised potatoes recipe uses familiar ingredients and straightforward techniques—no special equipment, no stress.

What is Gamja Jorim?

Gamja Jorim is a classic Korean side dish of braised potatoes simmered in a seasoned soy sauce mixture until the liquid reduces into a savory glaze. The flavor hits that addictive Korean balance: salty, slightly sweet, gently spicy (if you add gochugaru), and nutty at the end with sesame oil.

In this variation, medium dried anchovies (myeolchi) add a rich, savory backbone, while shishito peppers/kkwarigochu bring a bright, green bite and a little crunch. The result is a more layered, “can’t-stop” Korean potato side dish that’s equally at home next to steamed rice or on a snack plate.

Curious about gochugaru (Korean red pepper flakes)? This ingredient guide is a helpful reference.

What You’ll Need to Make Gamja Jorim

Tools & equipment (checklist):

Wide skillet or sauté pan (best for fast, even reducing)
Cutting board + sharp knife
Small bowl for mixing the sauce
Measuring spoons/cups
Strainer (handy for rinsing potatoes)

Pantry staples & key ingredients:

Soy sauce (Korean “jin” soy sauce or regular soy sauce)
Gochugaru (optional, for a spicy potato side dish)
Neutral oil (grapeseed, canola, avocado)
Sweetener (rice syrup, corn syrup, honey, or sugar)
Toasted sesame oil
Optional but highly recommended: dried anchovies for umami

Why You’ll Love Gamja Jorim

Big flavor, minimal effort: simmer and reduce—done.
That glossy glaze: the sauce clings to every potato cube.
Great as banchan or bar snacks: it fits any table.
Easy to adjust: make it mild, spicy, vegetarian, or extra savory.
Meal-prep friendly: this Korean braised potatoes dish keeps well for a few days.

Ingredients (Serves 2 as a side)

Main

2 medium potatoes (about 300 g), peeled
2–3 shishito peppers or Korean green peppers (kkwarigochu), about 20 g, halved lengthwise
2 large garlic cloves, smashed (not minced)
4 medium dried anchovies (about 8 g)
2 tsp neutral oil (grapeseed oil is great)
1 1/4 cups (300 ml) water

Braising sauce

2 Tbsp soy sauce
2 tsp Korean soup soy sauce or 1 tsp fish sauce or 1 tsp vegetable stock concentrate (optional, for extra depth)
1 Tbsp gochugaru (Korean red pepper flakes), adjust to taste
2 tsp rice syrup/corn syrup/honey (for balance and shine)
2 tsp toasted sesame oil, to finish

Method

Prep the potatoes: Cut the potatoes into chunky cubes. Rinse under running water for about 1 minute to remove excess starch, then drain well.
Prep the aromatics: Halve the shishito peppers lengthwise. Smash the garlic cloves with the side of your knife (this keeps the braise cleaner and less muddy than minced garlic).
Mix the sauce: In a small bowl, stir together soy sauce, optional umami booster (soup soy sauce/fish sauce/stock concentrate), gochugaru, and syrup/honey.
Start the braise: Set a wide skillet over medium heat. Add the oil, then the smashed garlic and dried anchovies. Cook for about 30 seconds until fragrant (don’t let the garlic brown).
Simmer the potatoes: Add the potatoes, then pour in the sauce and water.

Bring to a lively simmer, then reduce to medium-low.

Simmer uncovered for about 12–15 minutes, gently shaking the pan occasionally so the potatoes don’t break.
Add peppers and reduce to a glaze: Add the shishito peppers and simmer 3–5 minutes more, until the potatoes are tender and the liquid has reduced to a glossy coating.
Finish: Turn off the heat and drizzle in the sesame oil. Gently toss to coat. Serve warm or at room temperature as a Korean banchan.

Tips, Variations & Serving Suggestions

Use a wide pan: More surface area = faster reduction and better glaze (this is the secret to restaurant-style shine).
Don’t stir aggressively: Potatoes can crumble; instead, shake the pan or use a spoon to gently turn pieces.
For a milder Gamja Jorim: Reduce or omit gochugaru. You’ll get a deeper, soy-forward braised potatoes flavor.
Cleaner anchovy flavor: If your anchovies are large, remove heads and guts before cooking. (If you love anchovy banchan, try linking to your Myeolchi Bokkeum (Stir-Fried Anchovies) post.)
Make it a full meal: Serve with Perfect Korean Steamed Rice and a cozy stew like Doenjang Jjigae, plus a fresh side like Oi Muchim (Korean Cucumber Salad).

Frequently Asked Questions

Can I make Gamja Jorim without dried anchovies?

Yes. You’ll still get delicious Korean braised potatoes—just a little less umami. To add depth, use the optional soup soy sauce, fish sauce, or stock concentrate, or add a small piece of kombu while simmering and remove it at the end.

What can I use instead of kkwarigochu?

Shishito peppers are the easiest substitute. You can also use mild green chiles, small green bell pepper strips, or even snap peas for crunch (the flavor will shift, but it’s still great).

Why did my potatoes fall apart?

Usually it’s one of three things: you cut them too small, simmered too long, or stirred too often. Keep the cubes chunky, simmer gently, and shake the pan instead of stirring.

How spicy is this Korean potato side dish?

With 1 Tbsp gochugaru, it’s usually medium-mild (more warm than fiery). For a kid-friendly version, skip the gochugaru and let the soy-sesame glaze shine.

How do I store and reheat Gamja Jorim?

Store in an airtight container in the fridge for up to 3–4 days. Reheat in a skillet with a small splash of water to loosen the glaze, or enjoy it at room temperature as banchan.

If you’re looking for a reliable, craveable Korean side dish, Gamja Jorim checks every box: easy, comforting, glossy, and packed with savory depth from anchovies, garlic, and peppers. Make a batch, tuck it into your banchan rotation, and watch it disappear.

When you try it, pair it with Korean Steamed Rice and another simple side like Sigeumchi Namul (Korean Spinach Side Dish) for an effortless Korean home-style spread.