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Spicy Gamja Jorim (Korean Braised Potatoes with Shishito Peppers)

Spicy gamja jorim with baby potatoes, carrots, and shishito peppers served in a glossy gochujang sauce.
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Tender potatoes braised in a sweet, savory, and spicy gochujang sauce with shishito peppers. This quick Korean side dish is flavorful, comforting, and perfect with rice.

  • Author: George
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: serves 4
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Korean
  • Diet: Vegan

Ingredients

Scale

For braised potatoes and shishito Peppers

  • 1 tablespoon neutral oil
  • 1 pound baby Dutch potatoes (or Yukon gold/red), diced into 1-inch cubes
  • 2 small carrots, diced into small chunks (about 1-inch chunks)
  • 1/4 large onion, diced
  • 1 cup shishito peppers

For the sauce

  • 1 tablespoon gochujang (Korean red pepper paste)
  • 1 tablespoon gochugaru (Korean red pepper flakes)
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon agave nectar (or honey/maple syrup)
  • 1 - 2 cloves garlic, minced
  • 1/2 tablespoon sesame oil
  • 1/4 teaspoon black pepper
  • 1/2 cup water

Instructions

  1. Make the sauce
    In a small bowl, combine gochujang, gochugaru, soy sauce, sugar, agave, garlic, sesame oil, black pepper, and water. Mix well until smooth.
  2. Brown the vegetables
    Heat the oil in a large skillet over medium heat. Add the potatoes, carrot, and onion. Cook for 4–5 minutes, stirring occasionally, until the potatoes are lightly browned.
  3. Add sauce and shishito peppers
    Pour the prepared sauce over the vegetables and stir to coat evenly. Add the shishito peppers on top and mix gently.
  4. Simmer until tender
    Bring the mixture to a boil, then reduce the heat to medium-low. Cover the skillet with a lid and simmer for about 10 minutes, or until the potatoes are fork-tender.
  5. Adjust sauce consistency
    Remove the lid and check the sauce. If it looks too watery, continue cooking uncovered for 2–3 minutes until it thickens and coats the vegetables. If it becomes too dry, add 1–2 tablespoons of water.
  6. Serve
    Transfer to a serving dish and enjoy hot with steamed rice and kimchi.

Notes

  • Waxy potatoes (baby Dutch, Yukon gold, or red) work best because they hold their shape.

  • If you can’t find shishito peppers, substitute bell peppers or mild green chilies.

  • Store leftovers in the fridge for 3–4 days. Reheat in a skillet to thicken the sauce again, microwave for convenience, or enjoy cold with rice.

Find it online: https://www.myeclecticbites.com/the-best-spicy-korean-braised-potatoes-and-shishito-peppers-vegan/