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The Yummy Bowl » Recipes » Dinner

Spicy Skillet Potatoes (Korean Braised Potatoes)

Mar 2, 2024 · Last updated: Feb 6, 2025 by Julia · 11 Comments · this post may contain affiliate links

Jump to Recipe
braised potatoes.

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!

baby potatoes with dark sauce in skillet.

Serve this with 9 minute pork chops, Korean BBQ fried chicken and korean cucumber salad.

baby potatoes with dark sauce in skillet.

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.
ingredients for gamja jorim.

📋 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.

dark liquid in a bowl.

Potatoes. Boil potatoes in salted water with 2 teaspoons of lemon juice (or mild vinegar).

baby potatoes in colander.

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.

a skillet full of skin on baby potatoes/

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.

baby potatoes with dark sauce in skillet.

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.
baby potatoes with dark sauce in skillet.

What To Eat With Skillet Potatoes?

  • Korean cucumber salad
  • Cucumber tomato and onion salad
  • Salmon cakes
  • Asian cucumber salad
  • Zucchini fritters
  • Baked cabbage casserole
baby potatoes with dark sauce in skillet.

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

baby potatoes with dark sauce in skillet.

How To Make Skillet Potatoes (Korean Style)

Julia
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!
5 from 6 votes
Print SaveSaved! Pin
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Main Course, Side Dish
Cuisine Korean
Servings 4 servings
Calories 244 kcal

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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.

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NUTRITION

Calories: 244kcalCarbohydrates: 41gProtein: 5gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 766mgPotassium: 776mgFiber: 4gSugar: 10gVitamin A: 6IUVitamin C: 35mgCalcium: 48mgIron: 2mg
Tried this recipe?@theyummy_bowl and tag #theyummy_bowl! Thank you!

Note: Nutrition information is estimated and varies based on the products used.

Full Nutrition Disclaimer can be found here.

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Reader Interactions

Comments

  1. Fay

    March 03, 2024 at 1:50 pm

    5 stars
    The real deal! Delicious!

    Reply
    • Julia | The Yummy Bowl

      March 04, 2024 at 12:30 am

      thank you, I'm happy you liked it!

      Reply
  2. Sky

    March 03, 2024 at 12:34 pm

    5 stars
    Made these today and they were a huge hit! Love the flavors!!

    Reply
    • Julia | The Yummy Bowl

      March 04, 2024 at 12:30 am

      thank you, they are so good right!!

      Reply
  3. Cathleen

    March 03, 2024 at 12:20 pm

    5 stars
    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 🙂

    Reply
    • Julia | The Yummy Bowl

      March 04, 2024 at 12:33 am

      can't wait for you try!!

      Reply
  4. Colleen

    March 03, 2024 at 11:33 am

    5 stars
    We love the gamja jorim at our favorite Korean restaurant, so happy to find this recipe to make them at home. Thanks for sharing!

    Reply
    • Julia | The Yummy Bowl

      March 04, 2024 at 12:32 am

      glad you enjoyed!

      Reply
  5. Harriet Young

    March 03, 2024 at 10:49 am

    5 stars
    That glaze is SO GOOD, I could have eaten 100 of these potatoes!

    Reply
    • Julia | The Yummy Bowl

      March 04, 2024 at 12:32 am

      haha thank you Harriet!

      Reply
  6. Julia | The Yummy Bowl

    March 02, 2024 at 12:27 pm

    5 stars
    easy and delicious skillet potatoes korean style!

    Reply
5 from 6 votes

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the yummy bowl julia author

I'm Julia and welcome to The Yummy Bowl. I share easy and healthier recipes for busy people. Whether you're craving something deliciously healthy or a bit indulgent, you'll discover a variety of satisfying and comforting dishes here.

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