Spicy Gamja Jorim (Korean Braised Potatoes with Shishito Peppers)

Gamja jorim with a spicy twist with gochujang and shishito peppers. Easy Korean side dish that pairs perfectly with rice.

Gamja means potato and jorim refers to a braised dish in Korean. Together, gamja jorim is a beloved potato side dish often enjoyed with rice and other banchan. I grew up eating the spicy version, and I created this recipe with shishito peppers for an extra twist. The sauce is sweet, savory, and lightly spicy, making it the perfect comfort food side for everyday meals.

Why You’ll Love This Recipe

• A flavorful twist on classic gamja jorim with gochujang and shishito peppers.
• Uses waxy potatoes like baby Dutch or Yukon golds for the perfect tender texture.
• Quick and easy side dish that comes together in about 20 minutes.
• Perfect with rice and other banchan, making it a versatile everyday recipe.

 Ingredients You’ll Need

• Potatoes: Baby Dutch, Yukon gold, or red potatoes (waxy types hold their shape best).
• Shishito peppers: Mild and slightly sweet, with the occasional spicy one. Substitute with bell peppers or mild green chilies if needed.
• Carrot + onion: Add natural sweetness and balance to the sauce.
• Sauce: Gochujang, gochugaru, soy sauce, garlic, sugar, agave (or honey/maple syrup), sesame oil, and black pepper.
• Water: Keeps the braise light and lets the sauce thicken.
• Pantry staples: See my Vegan Korean Pantry Guide if you cook plant-based, or the broader Korean Pantry Guide for general essentials.

How to Make Spicy Gamja Jorim

1. Prepare the sauce
   In a small bowl, mix together gochujang, gochugaru, soy sauce, sugar, agave (or honey/maple syrup), garlic, sesame oil, black pepper, and water.
2. Cook the vegetables
   Heat oil in a large skillet over medium heat. Add potatoes, carrot, and onion. Cook for about 5 minutes, stirring occasionally, until the potatoes start to brown on the edges.
3. Add the sauce and peppers
   Pour the prepared sauce over the vegetables. Stir well, then add the shishito peppers on top. Mix everything together and bring to a gentle boil.
4. Simmer until tender
   Reduce the heat to medium-low, cover with a lid, and cook for about 10 minutes until the potatoes are tender.
5. Adjust consistency
   Remove the lid and check the sauce. If it looks too watery, increase the heat and simmer uncovered until the sauce thickens and coats the vegetables. If it’s too dry, add a splash of water.
6. Serve and enjoy
   Transfer the spicy gamja jorim to a serving dish and enjoy it hot with steamed rice and other Korean banchan.

Pro Tips for the Best Spicy Gamja Jorim

• Use waxy potatoes like baby Dutch, red, or Yukon gold so they hold their shape while braising.
• Cut potatoes into even pieces so they cook at the same speed.
• Simmer with the lid on to soften the vegetables, then uncover at the end so the sauce reduces and coats them.
• For a milder dish, reduce gochugaru or swap shishito peppers with bell peppers.

Common Questions about Gamja Jorim

Spicy gamja jorim is best enjoyed as part of a Korean meal with a bowl of steamed rice, paired with classics like bulgogi, soft tofu stew, doenjang jjigae, or yukgaejang. It also makes a hearty, flavorful side dish alongside kimchi, bringing traditional Korean flavor to your table. I hope this spicy gamja jorim brings the same comfort to your meals as it has to mine.

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