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  • Writer's pictureHelen ModernPepper

Korean Potato Side Dish/Banchan Recipe & Mukbang Braised Potatoes 감자조림 Gamja-Jori GLUTEN-FREE

Updated: Nov 8, 2019

If you are a lover of potatoes, well, you came to the right place because these Korean potatoes braised in soy-sauce will take you to FOOD-HEAVEN😇😋🤗

This 🥔potato side dish is a simple Korean Potato Side BanChan (aka GamJa JoRim Banchan 감자조림 반찬). These potatoes are braised in a delicious soy-sauce mixture. This potato side dish recipe is super simple to make but don't let its simplicity undermine its taste. It is loaded with so many flavors. It is creamy, slightly salty and full of buttery flavors from the natural sweetness and pillowy taste of the potatoes.

Typically, Korean meals are always served with a variety of side dishes called BanChan 반찬. Now, depending on one's budget and meal of the day, BanChan can vary from uber fancy and to more simple/economical options. This Korean Potato BanChan is a simple/budget-friendly side dish BUT its taste rivals that of uber fancy BanChans. If you have a bowl of Korean rice, some Kimchi and this Soy-Sauce Braised Potato BanChan, you'll have an uber satisfying meal😋😋🥰

And, yes, this potato side dish is gluten-free!

This Korean Potato Side Dish/Banchan (Braised Potatoes: 감자조림 GamJa-JoRim) Recipe & Mukbang INCLUDES:

How To Make Korean braising soy-sauce liquid

How To Boil Potatoes Al Dente

How To Braise Potatoes

Full Tasting Show Of Korean Braised Potato BanChan (Yes, Eating Show, aka Korean Potato Mukbang)

Below You'll Find:

List Of Other Suggested Video Recipes Mentioned In Korean Braised Potato BanChan Recipe

Ingredient List

Online Product Links For Ingredients & Suggested Kitchen Gadgets

Recipe Instruction

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CLICK HERE TO BINGE WATCH Korean side dishes/banchan recipes playlist

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Below are suggested video recipes mentioned in today's Korean Braised Potato Side Dish (GamJa JoRim BanChan 감자조림 감자 반찬) video recipe:

Korean Egg Roll Omelette w/ Crab Meat 🦀 (Gyeran Mari 계란말이: Korean Banchan/Side Dish) - Ep. #54

Korean Spinach Side Dish Recipe Made 2 Ways (Banchan Series): Sigeumchi-namul 시금치나물 무침 - Ep #7

SoyBean & Myung Bean Sprout Side Dish (KongNaMul & SukJuNaMul-MuChim 콩나물-숙주나물무침) Modern Pepper #22

Korean Rice 101 (Bap: 밥짓기 For HANGRY Souls: Multigrain Rice Japgokbap: 잡곡밥 - Modern Pepper #3

How To FERMENT, PRESERVE & PROPERLY STORE Your Store-Bought Kimchi (Tongbaechu-Kimchi 통배추김치) Ep #8


(Serving Size: 2 to 4 Adults, depending on portion size)

6 Medium Potatoes (skin removed) - Any potatoes will suffice

1/2 Large White Onion (cut into big pieces)

2 to 3 Garlic Cloves (finely minced)

1 Cup Hot Water

1/3 Cup Soy Sauce

2 Tbsp Mirin

2 Tbsp Honey

1 Tbsp Butter (vegan friends, use soy butter)

1 Tbsp Olive Oil

For Garnishing: Toasted Sesame Seeds & Thin Slices Of Green Onions

1 Tbsp Kosher Salt (for a salt bath when boiling potatoes)

2 Pinches Kosher Salt (less than 1/4 Tsp, for sauteeing onions)

Freshly Ground Black Pepper (less than 1/8 Tsp or 5 Turns on your peppermill) Links For Ingredients & Suggested Kitchen Gadgets:

(CLICK on the links below to view the item, NOT the pictures!)

CJ Cooked Budding Sprouted Brown Rice


Kishibori Shoyu (Pure Artisan Soy Sauce), Premium Imported Soy, unadulterated and without preservatives


Kikkoman Soy Sauce


100% Pure Raw & Unfiltered Honey - Kosher Certified


Sesame Seed Salt


Ohsawa Genuine Mirin, Organic Sweet Rice Seasoning Wine for Traditional Japanese Cuisine, Aged over 9 Months for Umami Flavor


Kikkoman Manjo Aji Mirin, 17 fl oz


Olive Oil Greek medal winner


Zoe Organic Extra Virgin Olive Oil 25.5 FL. OZ. tins (Pack of 2), Organic Spanish Extra Virgin Olive Oil


Real Sea Salt - Natural Unrefined, Organic, Gluten Free, Ancient Kosher Sea Salt


Spicy World Peppercorn (Whole)-Black Tellicherry


COLE & MASON Capstan Wood Pepper Grinder - Wooden Mill Includes Precision Mechanism, 12.5 inch


All-Clad 7110NSR2 Professional MC2 Master Chef 2 Stainless Steel Bi-Ply Bonded Oven Safe PFOA Free Nonstick Fry Pan Cookware, 10-Inch, Silver


All-Clad 4204 with loop Stainless Steel Tri-Ply Bonded Dishwasher Safe Sauce Pan


STAR-TOP Handmade Jujube Tree Wooden Korean dinnerware combinations Utensil,Spoons and Chopsticks


HuaLan Japanese Style Natural Wood Chopsticks Set Reusable Classic Style Chopsticks 5 Pairs


Wusthof Classic 8-Inch Chef's Knife


Wüsthof Twelve Piece Block Set


Wusthof Classic 7-piece Slim Knife Block Set


John Boos Maple Wood End Grain Reversible Butcher Block Cutting Board, 20"x 15" x 2.25 Inches



Cut the potatoes into big chunks (make sure to cut them into similar sizes), approximately 3/4" wide pieces. In a medium-size pot, add the potatoes and cold water. Fill the water so it is about 1" above the potatoes. Add about 1 Tbsp spoon of Kosher salt to create a salt-bath for the potatoes. (Add just enough salt so that if you taste the water, it should be slightly salty.) Then turn on your stove heat to super high. Once the water starts boiling, cook the potatoes for 5 minutes on high heat, uncovered.

(TIP: To prevent your potatoes from turning into a sponge or falling apart, do not add your potatoes to a pot of boiling water. Instead, add the potatoes to a pot of cold water and let the potatoes heat up with the cold water.)

In a medium-size non-stick pan (always preheat your pan before adding the oil), add the olive oil. (Keep your stove heat is at high.) Then add the onions, Kosher salt, and freshly ground black pepper. Saute on super high heat for about 1.5 to 2 minutes or until you see some brown marks on the onions. (Make sure to move the onions around the pan, occasionally.) Then add the hot water to the pan. You should hear big sizzling sounds as you add the hot water. (Do not add cold water, please. It is important to continue building on the temperature of the pan.) Add the garlic, soy sauce, mirin, and honey. Mix well and let it simmer for 2 minutes on high heat.

Now, make sure to not boil your potatoes for more than 5 minutes. You want to cook the potatoes halfway. Take a piece of the potato and test it by breaking in half with your chopstick or fork. The center of the potato should still be relatively firm and the outer layer soft. If by this point, you are still working on cooking the soy-sauce mixture, transfer the half-cooked potatoes to a strainer and let it rest there while you prepare the soy-sauce mixture.

Add the half-cooked potatoes to the pan and gently move the potatoes around the pan to coat in the soy-sauce mixture. Your stove heat remains high while you are mixing the potatoes. Do this for about 30 seconds. Then turn down your heat to medium-low. Let it simmer for 1.5 minutes, untouched. Then gently mix the potatoes around again, and let it simmer for another 1.5 minutes. Finally Step: Add the butter and gently mix well into the sauce and potatoes. At this point, most of the sauce should have evaporated and it should be more a thick coating sauce on the potatoes. Turn off the stove heat and quickly transfer the potatoes to a serving bowl. This immediate transfer is critical. If you let the potatoes sit and cool down in the pan, it will continue to cook and turn your potatoes into sponge/fall apart. It is ideal to have the center of the potatoes still somewhat firm, and the outer layer soft and pillowy. Let the potatoes rest in your serving bowl for 5 minutes before consuming. I highly recommend having these soy-sauce braised potatoes with Korean rice and Kimchi. It is a perfect trifecta combination of yumminess! Bon Appétit...😋🥔🤗

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