Korean Glazed Potatoes (Gamja Jorim)

I like the sweetish Korean potato banchan whenever I dined at a Korean restaurant.

Ben noticed that I like Gamja Jorim and he searched for the recipe to make this side dish for me. He is sweet, just like this dish.


  • 4 medium potatoes, peeled, cut into 1/2-inch cubes, rinsed well to remove starch
  • 1 large onion, cut into 1 cm chunks
  • 2 tablespoons vegetable oil
  • 4 cloves of garlic, minced
  • 4 tablespoons soy sauce
  • 2 tablespoons sugar
  • 2 tablespoons corn syrup
  • 1 teaspoon sesame oil
  • toasted sesame seeds, optional
  • chopped green onion, optional
  • 3/4 cup water


In a wok or deep frying pan, heat oil. Add potatoes.
Stir-fried potatoes until translucent.
Add minced garlic and onion chunks.
Add water.
Add soy sauce, sugar and corn syrup. You may adjust the amount of the soy sauce, sugar and corn syrup to your preference.
Bring to a boil, and cover with lid. Turn down heat to medium low, and cook for 7 to 10 minutes or until the liquid is almost absorb.

You may uncover the lid and turn up the heat at the last couple of minutes if there is too much liquid.

Drizzle with sesame oil and sprinkle with toasted sesame oil.

You may garnish with chopped green onions.

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