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Korean-style serving of Braised potato

감자조림 · Braised potato

Braised potato

감자조림

What exactly is it?

Potatoes simmer in a sweet, salty sauce until seasoned through. Cut pieces can be fluffy inside, while small whole potatoes may develop a chewy glazed skin. Some cooks add chili flakes instead of keeping the seasoning brown and mild.

Main ingredients

Potatoes, soy sauce, sugar or syrup and oil; optional onion or chili

Ordering and serving

Small whole potatoes can retain heat inside. If you want a vegetable-only side, check whether fish cake or meat has been braised with them.

Origins and changes

The defining technique is jorim: simmering an ingredient in a small amount of seasoned liquid. Long-glazed baby potatoes and gently cooked cut potatoes show how that method produces different textures.

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Dish to compare

Braised potato

감자조림

Main ingredients
Potatoes, soy sauce, sugar or syrup and oil; optional onion or chili
Flavor and character
Potatoes simmer in a sweet, salty sauce until seasoned through. Cut pieces can be fluffy inside, while small whole potatoes may develop a chewy glazed skin. Some cooks add chili flakes instead of keeping the seasoning brown and mild.
How to eat it
Small whole potatoes can retain heat inside. If you want a vegetable-only side, check whether fish cake or meat has been braised with them.
Read about this dish →

Braised tofu

두부조림

Main ingredients
Tofu, soy sauce, scallion, garlic and oil; optional chili flakes
Flavor and character
Thick tofu slices absorb a soy-based sauce as they simmer. Pan-frying first gives the slices a firmer surface; cooking them directly in the sauce leaves them softer. Chili flakes make a red version, while soy-seasoned versions can be mild.
How to eat it
For a vegetarian meal, ask whether the braising liquid contains anchovy stock. Taste a little of the surface sauce to judge the chili heat.
Read about this dish →
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