Spicy braised potatoesknown as Maeun Gamja Jorimare a hearty Korean side dish. Potato chunks are quickly braised in a flavorful sauce made with gochujang and gochugaru, resulting in soft, tender potatoes packed with umami and delicious taste.
I had a bag of fresh harvested Korean potatoes and decided to make one of my favorite dishes—spicy potatoes, also known as Maeun Gamja Jorim. This dish is all about tender, braised potatoes coated in a spicy, savory gochujang sauce that’s packed with umami in every bite.
Maeun gamja jorim is a classic example of Korean comfort food. It’s a rustic Korean potato side dish that brings back memories of home-cooked meals, simple yet incredibly satisfying.
Get new recipes via email:
Why you will love this spicy potato
Simplicity: This recipe is easy to make with simple, everyday Korean ingredients. The potatoes are cut into chunks and quickly simmered with spicy sauce. It’s amazing how such simple ingredients can create potatoes that are so delicious, soft, and flaky.
Deep Flavor: Many potato dishes can be bland, but not this one. The spicy condiments and anchovy stock add layers of flavor without any fishy taste—just pure umami with the right amount of heat
If you’re not into spicy food, there’s a milder version of this Korean braised potato dish called Gamja Jorim. It uses soy sauce instead of gochujang and gochugaru, making it perfect for kids and those who prefer no heat. I highly recommend giving it a try as well!
Be sure to watch the recipe video to see just how easy it is to make these spicy potatoes, the Korean way!
Notes on Key Ingredients
- Potatoes: I recommend using Yukon Gold or baby gold potatoes. They have less starch, so they hold their shape better during cooking while still becoming tender and flaky.
- Russet or red potatoes tend to break down easily, making the dish cloudy and less appealing.
- Anchovy Stock: Even if you’re not a fan of anchovies, I highly recommend using them in this recipe. You won’t taste the fish, but it adds a rich umami flavor. Simply simmer dried anchovies in water for a few minutes—that’s all it takes!
- Spicy Sauce: The sauce is made with basic Korean condiments like gochujang, gochugaruand I am willow. These ingredients create a sauce that’s not just spicy, but full of deep, flavorful layers.
- Fresh Chili (optional): Use mild fingerling chilies to keep the dish from becoming too spicy. This ingredient is optional, but fresh chilies add a refreshing aftertaste and a nice color contrast.
- I used both red and green fingerling chilies, but you can stick to just one color if you prefer.
How to Make Braised Korean Spicy Potatoes
Cut the potatoes into 1/4-inch thick slices and soak them in cold water for 5 minutes to remove excess starch. Then, drain them thoroughly.
Prepare the anchovy stock: Boil dried anchovies in water for 5 minutes. Strain out the anchovies and set aside about 1 cup of the stock. Keep any extra stock in case you need more liquid while cooking.
Make the spicy sauce: In a small bowl, mix together gochujang, gochugaru, soy sauce, sweet rice wine, garlic, and Korean corn syrup or oligo syrup. Stir until the sauce is smooth and well combined.
Stir-fry potatoes and onions in hot oil in a skillet for 1-2 minutes. Then pour in the sauce and stock, cover and cook for 6-8 minutes on medium heat.
Uncover the skillet, increase heat to medium-high, and cook the potatoes, stirring often, until the sauce thickens and the potatoes are tender, about 5-6 minutes. Adjust salt if needed.
Add the fresh chili slices and stir them just until they’re heated. Garnish with green onions and toasted sesame seeds, and serve the dish warm or at room temperature with rice.
Recipe Tips
- This recipe uses a technique called braisinga common cooking method in Korean cuisine. While braising typically involves slow cooking at low temperatures, this dish uses medium heat to speed up the process—a method often seen in Korean side dishes like Korean Braised Tofu.
- If the liquid evaporates too quickly during cooking, simply add a bit more until the potatoes reach your desired tenderness.
- Soaking the potatoes in cold water before cooking helps remove excess starch. This step improves the overall texture of the potatoes and keeps the dish from becoming cloudy.
- For an extra boost of umami, consider adding a splash of Korean tuna sauce instead of salt at the end of cooking.
- Korean corn syrup not only adds sweetness but also gives the dish a nice shine. If you prefer not to use corn syrup, you can substitute it with 1 tablespoon of sugar instead.
Love this recipe? Rate it and share your experience in the comments below! On Instagram? Tag me to showcase your creation. For more delicious recipes, subscribe to our newsletter!
Spicy Braised Potatoes (Maeun Gamja Jorim)
Spicy braised potatoes, or Maeun Gamja Jorim, are a hearty Korean side dish. Potatoes are quickly braised in a gochujang and gochugaru sauce, creating tender, umami-packed bites.
- 1 lb (450 g) yukon potato, peeled and sliced into 1/4-inch thick
- 1 1/2 tbsp cooking oil
- 1/2 small onion, thinly sliced
- 2 fresh chilies, sliced, optional
- pinches salt, to taste
- 1 tbsp toasted sesame seeds
Spicy sauce
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp gochugaru (Korean chili flakes)
- 2 tbsp I am willow
- 2 tbsp sweet rice wine (mirim)
- 1/2 tbsp minced garlic
- 2 tbsp Koran corn syrup, or 1 tbsp sugar
-
Soak sliced potatoes in cold water for 5 minutes to remove excess starch. Drain them thoroughly.
-
To make the anchovy stock, boil dried anchovies in water and simmer for 5 minutes. Discard the anchovies and reserve about 1 cup of the stock. Keep the remaining stock on hand in case you need more liquid later during cooking.
-
Combine spicy sauce ingredients in a small bowl. Mix well until the sauce is smooth and fully blended.
-
Heat oil in a large skillet and add the potato slices and onions. Stir-fry them for 1-2 minutes. Pour the sauce and 1 cup of anchovy stock over the potato mixture and stir well. Cover the skillet and cook over medium heat for about 6-8 minutes.
-
Uncover the skillet and increase the heat to medium-high. Continue cooking the potatoes, stirring frequently, until the sauce reduces and the potatoes are fork-tender with a slight bite, about 5-6 more minutes. The sauce should thicken but not dry out completely. Taste and add salt if needed.
-
Finally, add the fresh chili slices and stir them through the potatoes, cooking just until they’re heated. Garnish with green onions and toasted sesame seeds, and serve the dish warm or at room temperature with rice.
-
Note: For an extra boost of umami, consider adding a splash of Korean tuna sauce instead of salt at the end of cooking.Korean corn syrup not only adds sweetness but also gives the dish a nice shine. If you prefer not to use corn syrup, you can substitute it with 1 tablespoon of sugar instead.
Calories: 111kcal, Carbohydrates: 19g, Protein: 2g, Fat: 3g, Saturated Fat: 0.3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Sodium: 312mg, Potassium: 330mg, Fiber: 2g, Sugar: 7g, Vitamin A: 409IU, Vitamin C: 28mg, Calcium: 28mg, Iron: 1mg
