Korean Braised Baby Potatoes Banchan

Korean Braised Baby Potatoes Banchan, Algamja-jorim 알감자조림, is a banchan made of baby potatoes braised in a sweet soy reduction. Once these potatoes are braised down to a gooey sweet and salty consistency, they are difficult to not finish in one sitting.

The magic of Korean Braised Baby Potatoes, Algamja-jorim, lies in its deceptive simplicity. Baby potatoes, selected for their creamy texture and bite-sized convenience, undergo a remarkable transformation through a careful braising process. As they simmer in a reduction of premium soy sauce – in this case, the reliable Kikkoman brand – the potatoes gradually absorb the complex flavors of the braising liquid, becoming infused with a perfect balance of sweet and savory notes.

The addition of Ottogi rice syrup plays a crucial role in developing the dish’s characteristic glossy finish and subtle sweetness. Unlike conventional sugar, rice syrup provides a more nuanced sweetness that complements the salty depth of the soy sauce while helping to create that coveted sticky, glazed exterior that makes these potatoes so addictive.

The finishing touches elevate this banchan from delicious to extraordinary. A drizzle of Kadoya sesame oil adds a nutty warmth and aromatic dimension, while a generous sprinkle of Shirakiku sesame seeds provides both visual appeal and a delightful textural contrast to the tender potatoes.

What makes Korean Braised Baby Potatoes, Algamja-jorim, particularly practical is its make-ahead potential. The dish can be stored for up to a week, with the flavors continuing to develop and meld over time. However, as many home cooks can attest, these braised potatoes rarely survive beyond a day or two – their irresistible nature makes them a frequent target for snacking and meal accompaniment.

The beauty of this banchan lies not just in its taste but in its versatility. It pairs wonderfully with rice, adds depth to simple meals, and often becomes the unexpected star of the table. Whether served alongside a traditional Korean feast or as part of a modern fusion meal, these glossy, flavor-packed potatoes never fail to draw appreciation from diners of all ages.

In many ways, Korean Braised Baby Potatoes, Algamja-jorim, represents the essence of Korean banchan culture – taking simple ingredients and, through thoughtful preparation and time-honored techniques, transforming them into something extraordinary that enhances every meal it accompanies.

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Korean Braised Baby Potatoes Banchan

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

Algamja-jorim 알감자조림

Course: Side Dish

Cuisine: Korean

Keyword: banchan, jorim

Servings: 4

Calories: 220 kcal

Author: David Kim

Ingredients

• 1 lb baby red or white potatoes washed
• 1 tbsp vegetable oil
• 2 tbsp soy sauce
• 2 tbsp sugar or rice syrup
• 1 clove garlic minced
• 1 tsp sesame oil
• 1 tsp sesame seeds

Instructions

1. Heat oil in a heavy-bottomed skillet over medium heat.

2. Add potatoes and cook covered for 20 minutes, shaking and stirring every 2 minutes to ensure even cooking.

3. Reduce heat to low and stir in the soy sauce, sugar, and garlic.

4. Increase heat to medium and cook, stirring constantly, until gooey, about 5 minutes.

5. Remove from heat and top with sesame seeds.

6. Serve as Banchan!

My Korean pantry items for this recipe include:
Kikkoman Soy Sauce
Ottogi Rice Syrup
Kadoya Sesame Oil
Shirakiku Sesame Seeds