Korean Braised Baby Potatoes (Banchan)

Korean Braised Baby Potatoes (Banchan), Algamja-jorim 알감자조림, is a banchan made of baby potatoes braised in a sweet soy reduction. Once these potatoes are braised down to a gooey sweet and salty consistency, they are difficult to not finish in one sitting.

This dish can be made ahead of time and kept stored for up to a week, however, with as yummy and popular as they are, they never last more than a day or two in my house!

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Korean Braised Baby Potatoes (Banchan)

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

Algamja-jorim 알감자조림

Course: Side Dish

Cuisine: Korean

Keyword: banchan, jorim

Servings: 4

Calories: 220 kcal

Author: David Kim

Ingredients

• 1 lb baby red or white potatoes washed
• 1 tbsp vegetable oil
• 2 tbsp soy sauce
• 2 tbsp sugar or rice syrup
• 1 clove garlic minced
• 1 tsp sesame oil
• 1 tsp sesame seeds

Instructions

1. Heat oil in a heavy-bottomed skillet over medium heat.

2. Add potatoes and cook covered for 20 minutes, shaking and stirring every 2 minutes to ensure even cooking.

3. Reduce heat to low and stir in the soy sauce, sugar, and garlic.

4. Increase heat to medium and cook, stirring constantly, until gooey, about 5 minutes.

5. Remove from heat and top with sesame seeds.

6. Serve as Banchan!