Soy-Glazed Potatoes (Gamja Bokkeum)

Korean Barbecue is a communal meal. All the items are laid out on the table with a portable grill in the middle. The meal consists of lots of small side dishes.


Serves 4-6
3 tbsp (45 ml) vegetable oil
1 lb (500 g) yellow potatoes, peeled and cut into 2-in (5 cm) pieces
1 medium carrot, peeled and cut into 2-in (5 cm) pieces
1 small yellow onion, peeled and cut into 2-in (5 cm) pieces
1 Korean chili pepper or 2 serrano peppers, cut into 2-in (5 cm) pieces
1 garlic clove, minced
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) sugar
½ tsp (2.5 ml) salt
1 tbsp (15 ml) mirin
½ cup (125 ml) water
toasted sesame seeds, for garnish


  1. In a large saucepan with a lid (preferably non-stick), heat oil over medium heat. Add potatoes and fry for 5 minutes, turning occasionally.
  2. Add carrots and fry another 2 minutes, turning occasionally.
  3. Add onion, pepper and garlic and fry another 2 minutes, stirring occasionally.
  4. Add soy sauce, sugar, salt, mirin and ½ cup (125 ml) water. Cover and cook for 8 to 10 minutes, or until potatoes are tender but not falling apart, adding more water while cooking if needed. Once potatoes are tender, remove lid and reduce liquid until it just coats potatoes. Serve at room temperature and garnish with sesame seeds.
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