Gochujang-Glazed Potatoes (Gamja Jorim)

Another spicy Korean “jang” dish using a fermented soybean-based condiment, gochujang, to flavor tiny yellow potatoes. My meatballs turned out so well that I was anxious to try another recipe.

Gochujang-Glazed Potatoes (Gamja Jorim), Adapted

  • 2 lbs. Yukon Gold tiny potatoes, cut into 1/2-inch-1-inch dice
  • 1 tbsp. neutral oil such as canola
  • 3 tbsp. plus 2 tsp. soy sauce
  • 1/4 cup mirin (don’t use the cooking mirin found in the Asian section – go to the wine/sake department and you will find the good stuff)
  • 1 tbsp. gochujang paste
  • 1 tbsp. white sugar – I did not add as Mirin is sweetened Sake and has sugar in it
  • 2 garlic cloves, finely minced
  • salt and pepper to taste
  • 2 tsp. toasted sesame oil
  • 2 tsp. unseasoned rice vinegar
  • 2 tsp. sesame seeds, toasted (on medium high heat in a non-stick skillet, toast the seeds tossing/stirring frequently until they are nice light brown)
  • 2 scallions, thinly sliced on a bias to garnish

Whisk together 1/2 cup water, 3 tbsp. soy sauce, the mirin, gochujang, sugar if adding,  garlic, salt and pepper to taste. I find that with the soy sauce and all the other seasonings, there is no need for salt and pepper.

In a non-stick skillet heat the oil; add the potatoes and stir to coat. Cover and cook, stirring occasionally until the edges of the potatoes are translucent, about 10-15 minutes. You really don’t want to brown them too much.

Add the soy sauce mixture and bring to a simmer, then reduce the heat, cover and cook, stirring occasionally, until the potatoes are done (stick a knife in the center).

Uncover and cook stirring gently until the liquid evaporates and the potatoes are glazed, about 5-10 minutes.

Remove and stir in the remaining 2 tsp. soy sauce, sesame oil, vinegar and  toasted sesame seeds. Remove  to a bowl and garnish with scallions.


This is another great recipe from the Milk Street Magazine which I have tweaked a little!  Hard to quit eating these very flavorful potatoes. I just love gochujang, one of the new trends in food in 2018!

Linking to Fiesta Friday #220 and the two co-hosts  Mollie @ The Frugal Hausfrau and Jhuls @ The Not So Creative Cook

Toasted sesame seeds take a few minutes to reach that beautiful golden color…

18 thoughts on “Gochujang-Glazed Potatoes (Gamja Jorim)

  1. I love how toasted your sesame seeds are and I absolutely love this dish. I love gochujang, so there’s no doubt I would love this. 😀 Thanks for sharing another lovely dish at Fiesta Friday party, Aunt Juju. x


  2. Pingback: Fiesta Friday #221 - Fiesta Friday

  3. I am crazy about Gochujang sauce too. what a great idea putting it on potatoes. I like how you have used mirin in the sauce too.


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