Gochujang-Glazed Potatoes (Gamja Jorim)

4 Servings

30 minutes

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Gamja jorim, or salty-sweet soy-simmered potatoes, is a common banchan (small plate) on the Korean table. For our version, we added gochujang (Korean fermented chili paste) for a little heat and extra umami. Yukon Gold potatoes 1½ to 2 inches in diameter worked best, but creamier potatoes were good, too. If your potatoes are very small (about 1 inch in diameter), cut them in half; if larger than 2 inches, cut them into eighths. Depending on the sugar content of your potatoes, they may or may not brown lightly as they cook before the soy mixture is added. This is a great side dish to grilled meats and seafood.




Don’t stir vigorously once the potatoes are nearly glazed. Doing so may cause the pieces to break apart.

30 minutes



Michele R.

Delicious. Made per recipe for technique and ingredients except that we found we wanted to add a touch more gochuchang and reduce the soy sauce by a little. We were just shy of the 2# of potatoes and still found they were really crowded in the 12" skillet. Used a new variety of the 'gold' potatoes called Huckleberry Gold (yep...huckleberry hued skin, Yukon gold colored interior, said to be higher in antioxidants) and they are really good in this in place of Yukon Gold if you can find them in your market.

John D.

I add a sunny-up fried egg over the top of these beauties, and whamo! A great breakfast!

John M.

Another fantastic Milk Street recipe! All of the ingredients come together perfectly for an incredibly flavorful side dish, with a little kick of heat from the gochujang. 2 lbs. of cut potatoes do fill up the 12" skillet, but not to overflowing or anything. This will definitely be in the spud rotation in the future. Thanks Dawn & Milk Street team!

Janet W.

Delicious for breakfast with scrambled eggs as a foil to the spicy umami richness of this dish