Spicy skillet potatoes aka Gamja Jorim is a deliciously flavorful Korean side dish that's quick and simple to make. Baby potatoes are boiled then braised in the skillet and coated in a sweet and spicy glaze. So good!
Serve this with 9 minute pork chops, Korean BBQ fried chicken and korean cucumber salad.
Ingredients For Skillet Potatoes
- Baby potatoes - use baby potatoes with skin on; this will help the glaze to cling better. Both baby red and white mini potatoes are suitable, or a combination of both can be used. Begin by boiling the potatoes before pan-frying and simmering them in the sauce until done.
- Sauce - tamari or soy sauce, honey, garlic, and Gochugaru paste (Korean red chili paste), water. Gochugaru adds delicious smokiness and heat to the sauce, don't skip it. Alternative? Chopped chili peppers!
- Lemon juice - or mild vinegar. While boiling the potatoes toss some salt and a squeeze of lemon juice or splash of vinegar into the water. It really boosts the flavor and keeps them nice and firm while cooking. Plus, it takes away that slight bitterness some potatoes can have.
- If your baby potatoes are too large, cut them in half. Just keep in mind the exposed halve without skin, may become fragile during cooking. Be gentle when handling and turning them over to avoid breakage.
📋 You can find the full ingredient list in the Recipe Card below the article.
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How To Make Spicy Skillet Potatoes
The Sauce. Combine all sauce ingredients in a bowl.
Potatoes. Boil potatoes in salted water with 2 teaspoons of lemon juice (or mild vinegar).
Fry in skillet. Drain in colander and set aside. In a large skillet over medium heat, fry potatoes until golden brown.
Add sauce, simmer until thickened, stirring often for even coating.
Off heat, stir in sesame seeds, garnish with green onions, and serve immediately.
I love to pair these potatoes with Asian pancakes, cucumber salad and Korean BBQ chicken.
Tips
- If your baby potatoes are larger than bite-sized, cut them in half.
- Potato alternative. You can also utilize regular potatoes, just make sure to use less starchy ones like white or Yukon gold hold their shape best. Red, fingerling, and new potatoes are also great options, and you can leave the skins on if you prefer.
- Make a stir fry. This spicy sauce is incredibly good with anything. Instead of using only potatoes, throw in a mix of bell peppers, mushrooms, baby corn, carrot, red onion, zucchini. Just cut the veggies into large chunks, similar to one another and cook in the skillet with the sauce.
- Don't overboil the potatoes, the skins will start to come off.
What To Eat With Skillet Potatoes?
Storing Leftovers
- To Store. While ideally enjoyed fresh, these potatoes can be refrigerated in an airtight container for 3-4 days.
- To Reheat. Reheat in skillet with a little oil or butter or in the microwave. I like to make some extra sauce for serving.
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Recipe Card
How To Make Skillet Potatoes (Korean Style)
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INGREDIENTS
For Potatoes
- 1 ½ pounds baby potatoes
- 2 tablespoon vegetable oil, or any neutral oil
- 1 tablespoon toasted sesame seeds
- green onions, chopped for garnish
- 2 teaspoons lemon juice , or vinegar for boiling potatoes
- salt to taste
For Sauce
- 3 tablespoon tamari sauce, or regular soy sauce
- 2 tablespoon honey , or maple or agave syrup
- 3 teaspoon garlic, minced
- 1 teaspoon Gochugaru paste
- ½ tablespoon water
INSTRUCTIONS
- Mix all sauce ingredients in a bowl.3 tablespoon tamari sauce, 2 tablespoon honey, 3 teaspoon garlic, 1 teaspoon Gochugaru paste, ½ tablespoon water
- Season boiling water with salt and add lemon juice in a pot. Cook potatoes until tender (timing varies based on potato size), then drain and set aside. Lemon helps with potatoes texture, keeping them firm without falling apart or skins coming off.2 teaspoons lemon juice, salt to taste, 1 ½ pounds baby potatoes
- In a large skillet over medium heat, fry potatoes in oil until golden brown, about 5 minutes. Add sauce, simmer until thickened, stirring frequently for even coating, approximately 5 minutes.
- Remove from heat, stir in sesame seeds, garnish with green onions, and serve promptly.1 tablespoon toasted sesame seeds, green onions
NOTES
- To Store. While ideally enjoyed fresh, these potatoes can be refrigerated in an airtight container for 3-4 days.
- To Reheat. Reheat in skillet with a little oil or butter or in the microwave. I like to make some extra sauce for serving.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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Recipe adapted from Cookerru.
Fay
The real deal! Delicious!
Julia | The Yummy Bowl
thank you, I'm happy you liked it!
Sky
Made these today and they were a huge hit! Love the flavors!!
Julia | The Yummy Bowl
thank you, they are so good right!!
Cathleen
I love potatoes of all kinds, so I know that this is going to be a huge hit in my kitchen! Thank you so much for sharing this recipe 🙂
Julia | The Yummy Bowl
can't wait for you try!!
Colleen
We love the gamja jorim at our favorite Korean restaurant, so happy to find this recipe to make them at home. Thanks for sharing!
Julia | The Yummy Bowl
glad you enjoyed!
Harriet Young
That glaze is SO GOOD, I could have eaten 100 of these potatoes!
Julia | The Yummy Bowl
haha thank you Harriet!
Julia | The Yummy Bowl
easy and delicious skillet potatoes korean style!