Easy Vegan Gamja Jorim (Korean Braised Potatoes)
Easy Vegan Gamja Jorim (Korean Braised Potatoes)
Imagine tender baby potatoes glistening in a glossy, savory-sweet soy glaze, kissed with garlic and just a whisper of sesame. Served hot over rice or tucked into a bento box, this humble Korean side dish—Gamja Jorim—comforts like a warm hug but takes less than 30 minutes to make. And the best part? It’s naturally vegan, pantry-friendly, and so deeply flavorful, even meat-lovers won’t miss a thing. Trust me, you’ll want to double the batch.
Why You’ll Love This Easy Vegan Gamja Jorim
Gamja Jorim (감자 조림) is one of those Korean banchan (side dishes) that seems simple—but nails that perfect balance of sweet, salty, and umami. Traditionally, it’s made with soy sauce, garlic, and sometimes a touch of sugar or corn syrup, simmered until the potatoes are fork-tender and the sauce reduces to a clingy, glossy coat.
But here’s the thing: most recipes sneak in fish sauce or anchovy stock for depth. Not this one. I’ve tested this version six times (yes, my kitchen was drowning in potatoes) to get that rich, savory backbone without any animal products—and it works like a charm using just tamari or soy sauce, garlic, and a smart splash of toasted sesame oil at the end.
It’s also stupidly easy. No fancy techniques. No hard-to-find ingredients. Just scrub, simmer, and stir. Perfect for beginners, meal prep warriors, or anyone craving cozy, plant-based comfort food that pairs beautifully with rice, tofu, or your favorite Korean dishes.
Plus—potatoes are cheap, shelf-stable, and endlessly satisfying. This dish turns a $2 bag of baby potatoes into something that tastes like you spent all day cooking. (You didn’t. You spent 25 minutes.)
A Quick Note on Authenticity (and Flexibility)
Full transparency: traditional Gamja Jorim often includes dried anchovies in the braising liquid. But Korean home cooks also make vegan versions—especially for Buddhist temple cuisine or fasting days. This recipe honors that plant-based lineage while keeping the soul of the dish intact. If you’re cooking for vegan friends or just exploring meatless meals, this delivers all the flavor with zero compromise.
Ingredients You’ll Need
Here’s everything you need for the most flavorful vegan Gamja Jorim. Most of it’s probably already in your pantry!
Main Ingredients
- 1.5 lbs (about 700g) baby potatoes – Yukon Gold or red bliss work best. They hold their shape and have a creamy interior. Don’t peel them! The skins add texture and nutrients.
- 2½ cups water – for gentle simmering
- 3 tbsp soy sauce or tamari – use tamari for gluten-free. Low-sodium works too—just taste before adding extra salt.
- 1 tbsp rice syrup or maple syrup – rice syrup is traditional and gives a subtle chewiness to the glaze, but maple syrup works beautifully in a pinch. Avoid honey—it’s not vegan.
- 3–4 garlic cloves, minced – fresh is non-negotiable. Bottled garlic lacks brightness.
- 1 tsp sesame oil (toasted) – added at the end for aroma. Don’t cook with it—it burns easily.
- 1 tbsp neutral oil – like canola, grapeseed, or sunflower oil, for initial sauté (optional but recommended for depth).
- 1–2 green onions, sliced – for garnish and a fresh bite
- 1 tsp sesame seeds – toasted, for crunch and visual pop
Optional (But Recommended) Flavor Boosters
- ½ tsp Korean red pepper flakes (gochugaru) – just a pinch for gentle heat. Totally optional, but adds dimension.
- 1 thin slice of ginger – simmered with the potatoes for a subtle background note.
💡 Pro Tip: If your potatoes vary wildly in size, halve the larger ones so everything cooks evenly. Nobody wants mushy tiny potatoes and underdone big ones!
Step-by-Step Instructions
This recipe is as straightforward as it gets—but a few little details make a huge difference in flavor and texture.
Step 1: Prep the Potatoes
Rinse the baby potatoes well under cold water. Scrub off any dirt with a brush—those skins stay on! If any are larger than a golf ball, cut them in half so they cook at the same rate.
Step 2: Sauté (Optional but Worth It)
Heat the neutral oil in a medium saucepan or deep skillet over medium heat. Add the potatoes and sauté for 2–3 minutes, just until they get a faint golden edge. This step isn’t traditional, but it deepens flavor and helps the potatoes hold their shape during simmering. Skip it if you’re in a hurry—still delicious!
Step 3: Simmer Until Tender
Add the water, soy sauce, rice syrup (or maple syrup), minced garlic, and optional ginger or gochugaru. Give it a gentle stir.
Bring to a boil, then reduce heat to low, cover, and simmer for 12–15 minutes, or until the potatoes are fork-tender but not falling apart.
🥔 Don’t overcook! The potatoes will continue to soften as the sauce reduces. Test at 12 minutes—poke one with a fork. It should slide in easily but not crumble.
Step 4: Reduce the Sauce
Once tender, remove the lid and increase heat to medium. Let the liquid bubble gently, stirring occasionally, until it reduces to about ¼–⅓ cup of thick, glossy syrup—about 5–7 minutes.
This is where the magic happens. That reduced sauce clings to every potato, creating that signature sticky, savory-sweet coating.
Step 5: Finish & Serve
Turn off the heat. Drizzle with toasted sesame oil and gently toss to coat. Taste—if it needs a touch more salt or sweetness, now’s the time. (I rarely do, but every soy sauce varies!)
Transfer to a serving bowl, sprinkle with sliced green onions and sesame seeds, and serve warm or at room temperature.
Tips for Perfect Gamja Jorim Every Time
- Use small, uniform potatoes. Baby potatoes under 1.5 inches are ideal. Larger ones need halving.
- Don’t skip the sauce reduction. A watery Gamja Jorim is sad Gamja Jorim. That glossy glaze is everything.
- Add sesame oil OFF the heat. It loses its nutty aroma when boiled and can turn bitter.
- Make it ahead! This dish actually tastes better the next day as flavors meld. Just reheat gently or serve cold.
- Watch your soy sauce. Some brands (like Kikkoman) are saltier than Korean soup soy sauce (guk-ganjang). If using regular soy, start with 2½ tbsp and adjust.
Easy Swaps & Variations
| Ingredient | Swap | Notes |
|---|---|---|
| Baby potatoes | Fingerlings, new potatoes | Avoid russets—they’ll fall apart |
| Rice syrup | Maple syrup, brown rice syrup, or coconut sugar (dissolved in water) | Maple adds a hint of caramel |
| Soy sauce | Tamari, coconut aminos | Coconut aminos = milder, sweeter |
| Garlic | ½ tsp garlic powder (in a pinch) | Fresh is so much better, though |
| Neutral oil | Omit for oil-free | Sauté step becomes a quick boil |
Spicy version? Add ½–1 tsp gochugaru with the garlic.
Extra umami? Stir in ½ tsp mushroom powder or a strip of kombu while simmering.
Fancy twist? Add a handful of sautéed shiitake mushrooms in the last 5 minutes.
Storage & Reheating
Gamja Jorim keeps beautifully! Store in an airtight container in the fridge for up to 5 days.
- To reheat: Gently warm in a skillet with a splash of water to loosen the sauce, or microwave in 30-second bursts.
- Serving cold? Totally fine! It’s common to eat banchan at room temp or chilled.
❗ Freezing not recommended. Potatoes turn grainy when frozen and thawed.
Frequently Asked Questions
Is traditional Gamja Jorim vegan?
Often, no—many versions use anchovy broth or fish sauce. But vegan versions exist and are common in temple cuisine. This recipe is 100% plant-based and still deeply savory.
Can I use regular potatoes?
You can, but peel and cut them into 1.5-inch cubes. Simmer time may increase by 3–5 minutes. Baby potatoes are ideal for texture and ease.
Why is my sauce too salty?
You likely used a salt-heavy soy sauce. Next time, use low-sodium or Korean soup soy sauce. If it’s already too salty, add a peeled potato chunk to the leftovers—it’ll absorb some salt as it sits.
Can I make this oil-free?
Absolutely! Skip the sauté step and go straight to simmering. You’ll lose a little depth, but it’ll still be delicious.
Final Thoughts
This Easy Vegan Gamja Jorim is proof that simplicity can be spectacular. With just a handful of pantry staples and under half an hour, you’ve got a side dish that’s deeply comforting, subtly sweet, and packed with umami—all while being entirely plant-based.
It’s the kind of recipe that disappears fast at potlucks, earns “how’d you make this?” texts from friends, and makes your fridge feel like a Korean grandmother’s kitchen. And honestly? It might just become your new weeknight staple.
You’ve got this. Grab those potatoes, fire up the stove, and get ready to fall in love with the quiet magic of Korean braised potatoes.
Go ahead—save this recipe to your “vegan comfort food” board. Your future self (and your dinner guests) will thank you. And if you try it, drop a comment below! I’d love to hear how it turned out—did you add gochugaru? Double the garlic? (No judgment here. I’ve done both.)
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