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Gamma Jorim (Korean braised potatoes)


I am a person who is constantly looking for new ways to consume potatoes. Here we have Gamma Jorim. New potatoes baked until crunchy and tossed in a sticky, salty, sweet glaze.



I had this with steak, but these potatoes would also be delicious with salmon.

Take your time reducing the glaze. It should be a glaze not a sauce.



1kg baby potatoes

100ml light soy sauce

120ml Water

5 tbsp honey

3 cloves of garlic, grated

2 tsp fish sauce

Sesame seeds for sprinkling




Preheat your oven to 220c standard/200c fan.

Toss the potatoes in a neutral oil until coated. Bake for 45 mins – 1hr. Until crunchy on the outside and soft on the inside.

Transfer the potatoes to a large saucepan. Pour over the soy sauce, water, honey and fish sauce, along with the grated garlic.

Heat over a medium-high until the glaze starts boiling. Boil and reduce the glaze until its thick and sticky. The glaze should be thickly coating the potatoes.

Scoop the potatoes into a serving dish and sprinkle generously with sesame seeds.


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