Spicy braised potatoes, or Maeun Gamja Jorim, are a comforting Korean side dish. Potato chunks are braised quickly in a savory, spicy sauce made with gochujang and gochugaru, yielding tender potatoes full of umami.
I had a bag of freshly harvested Korean potatoes and made one of my favorite dishes: Maeun Gamja Jorim. This recipe highlights tender braised potatoes coated in a spicy, savory gochujang sauce—each bite balanced with heat, sweetness, and deep umami.
Maeun gamja jorim is classic Korean comfort food: rustic, simple to prepare, and incredibly satisfying. It pairs beautifully with rice and other banchan.
Why you will love this spicy potato
Simplicity: The recipe uses everyday Korean ingredients and a quick braising method. Potatoes are cut into chunks, simmered in the sauce, and become soft and flaky with minimal effort.
Deep flavor: Anchovy stock and the Korean chili condiments add savory complexity without any fishy taste—just rich umami and the right amount of heat.
If you prefer a milder version, try Gamja Jorim, which uses soy sauce instead of gochujang and gochugaru. It’s kid-friendly and equally delicious.
Watch a recipe video to see how easily these spicy potatoes come together the Korean way.
Notes on key ingredients
- Potatoes: Yukon Gold or baby gold potatoes work best. They hold their shape while becoming tender. Russet or waxy reds can break down or make the dish cloudy.
- Anchovy stock: Simmer dried anchovies in water for a few minutes and strain. The result adds savory depth without an overt fishy flavor.
- Spicy sauce: A blend of gochujang, gochugaru, soy sauce, mirin (sweet rice wine), garlic, and a sweetener creates layers of flavor—spicy, salty, sweet, and savory.
- Fresh chilies (optional): Mild fingerling chilies add color and a fresh finish. Use red, green, or a mix depending on your preference.
How to make braised Korean spicy potatoes
Cut potatoes into 1/4-inch slices and soak in cold water for 5 minutes to remove excess starch, then drain thoroughly.
Anchovy stock: Boil dried anchovies in water for 5 minutes, strain, and reserve about 1 cup of the stock. Keep extra on hand if more liquid is needed while cooking.
Spicy sauce: Whisk together gochujang, gochugaru, soy sauce, sweet rice wine, minced garlic, and Korean corn syrup or oligo syrup (or 1 tbsp sugar) until smooth.
Heat oil in a large skillet and briefly stir-fry the potatoes and thinly sliced onion for 1–2 minutes. Pour in the sauce and 1 cup anchovy stock, cover, and simmer over medium heat for 6–8 minutes.
Uncover, raise heat to medium-high, and cook while stirring often until the sauce thickens and the potatoes are tender but not falling apart, about 5–6 minutes. Season with salt to taste.
Stir in sliced fresh chilies for a minute to warm them through. Garnish with green onions and toasted sesame seeds. Serve warm or at room temperature with rice.
Recipe tips
- Braising method: This dish uses braising on medium heat to speed up cooking while still building flavor. If the liquid evaporates too fast, add a little more stock until the potatoes reach your desired tenderness.
- Soak potatoes: Soaking sliced potatoes in cold water removes excess starch and prevents the cooking liquid from becoming cloudy.
- Umami boost: For extra depth, add a small splash of Korean tuna sauce or a final pinch of salt at the end of cooking.
- Sweetener: Korean corn syrup gives a glossy finish; substitute 1 tablespoon sugar if you prefer.
Enjoyed this recipe? Leave a rating or comment below and share your photos. Try it with rice and other Korean side dishes for a complete meal.
Spicy Braised Potatoes (Maeun Gamja Jorim)
Ingredients
- 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
Anchovy stock
- 6-7 large dried anchovies
- 2 cup (480 ml) water
Spicy sauce
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp Korean chili flakes (gochugaru)
- 2 tbsp soy sauce
- 2 tbsp sweet rice wine (mirim)
- 1/2 tbsp minced garlic
- 2 tbsp Korean corn syrup, or 1 tbsp sugar
Instructions
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Soak sliced potatoes in cold water for 5 minutes to remove excess starch. Drain thoroughly.
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Make anchovy stock by boiling dried anchovies in water for 5 minutes. Discard anchovies and reserve about 1 cup of the stock. Keep extra stock if needed later.
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Whisk together the spicy sauce ingredients until smooth and well combined.
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Heat oil in a large skillet. Add potatoes and onions and stir-fry 1–2 minutes. Pour the sauce and 1 cup anchovy stock over the mixture, cover, and cook over medium heat for 6–8 minutes.
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Uncover, raise heat to medium-high, and continue cooking while stirring frequently until the sauce reduces and potatoes are tender but hold their shape, about 5–6 minutes. Adjust salt to taste.
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Add fresh chili slices and stir until just warmed. Garnish with green onions and toasted sesame seeds. Serve warm or at room temperature with rice.
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Note: Korean corn syrup adds shine; substitute 1 tablespoon sugar if preferred. For extra umami, add a splash of Korean tuna sauce instead of salt at the end.