Snack · 20 min · korean

Gamja Jorim

If you like baby potatoes, you’ll love this Korean snack — 20 minutes from craving to table. The macros do the talking: 4g protein, 42g carbs, and 3g fat in every 200-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Baby potatoes
• 1/4 cup Soy sauce
• 2 tbsp Sugar
• 3 cloves Garlic
• 1.5 cups Water
• 1 tsp Sesame oil
• 1 tsp Sesame seeds

Steps

1. Cut the potatoes into uniform 1-inch chunks — even pieces braise evenly instead of some collapsing while others stay hard.
2. Simmer the potatoes in the water, soy sauce, sugar, and garlic for 10 minutes with the lid on.
3. Uncover and simmer 8-10 minutes more, shaking the pan now and then, until the liquid reduces to a syrupy glaze that coats each piece.
4. Check a large chunk with a fork — it should slide in with no resistance; if the centers are still firm, add a splash of water and simmer 5 minutes more.
5. Drizzle with sesame oil, toss, and finish with sesame seeds; serve warm or at room temperature.

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