The Ultimate Sweet and Savory Korean Braised Baby Potatoes Are you looking for the perfect side dish that will make everyone ask for a second bowl of rice? Look no further! Today, I am sharing the ultimate recipe for Korean Braised Baby Potatoes, also known as Algamja-jorim. This classic banchan (side dish) features bite-sized potatoes glazed in a beautifully shiny, sweet, and savory soy sauce reduction. Since we use baby potatoes with their skins on, you get a wonderful contrast between the slightly chewy exterior and the fluffy, tender inside. It is perfect for meal prep because it tastes just as delicious straight from the fridge days later! ## Cooking Information - Servings: 4 portions - Time: Under 30 minutes - Difficulty: Very Easy ## Ingredients You Will Need ### Main Ingredients - Baby Potatoes: 600g (about 1.3 lbs). Make sure they are fresh and unblemished. - Water: 500cc. For an umami boost, use kelp (dashima) broth instead of plain water. ### The Magic Glaze - Soy Sauce: 7 Tablespoons. - Sugar: 4 Tablespoons. - Corn Syrup or Rice Syrup: 5 Tablespoons, plus 1 extra Tablespoon for the final glossy finish. - Sesame Oil: 1 Tablespoon. - Toasted Sesame Seeds: A generous pinch. ## Step-by-Step Cooking Guide ### 1. Cleaning the Potatoes Thoroughly Since we are cooking and eating these with the skin on, proper cleaning is essential. Soak the baby potatoes in water for about 10 minutes to loosen any dirt. Use a dedicated kitchen brush to scrub every crevice. For extra cleanliness, you can rinse them with a splash of vinegar or a sprinkle of baking soda. Drain them well. ### 2. The Secret Parboiling Step If you boil the potatoes directly in the soy sauce mixture, the outside might burn before the inside cooks perfectly. To avoid this, parboil the cleaned potatoes in a pot with enough plain water to cover them. Cook over medium heat until a chopstick can easily pierce the largest potato. Do not overcook, or they will fall apart later. Once done, drain all the hot water. ### 3. Mixing the Glaze While parboiling, prepare your sauce. In a small bowl, combine the soy sauce, sugar, corn syrup, and sesame oil. Stir well until the sugar is completely dissolved. ### 4. Braising to Perfection Place the parboiled potatoes back into a wide pan or wok. Add 500cc of water (or kelp broth) and pour in the prepared glaze. Turn the heat to high. Once it reaches a rolling boil, reduce the heat to medium. Allow it to simmer and reduce patiently. Gently toss the potatoes occasionally so they absorb the flavor evenly without breaking the skins. Keep a close eye so the sauce does not burn. ### 5. Adding the Glossy Finish When the liquid has reduced to about 2 to 3 tablespoons at the bottom and the potatoes have turned an appetizing dark brown, turn off the heat. Drizzle the extra 1 tablespoon of corn syrup and toss gently. This final step gives the potatoes that signature restaurant-quality shine. Sprinkle generously with sesame seeds. ## Serving and Storage Tips This dish is incredibly versatile. You can add a handful of whole garlic cloves or shishito peppers halfway through the braising process for a sophisticated flavor upgrade. Store leftovers in an airtight container in the refrigerator. The flavor deepens overnight, making it even more delicious the next day. Enjoy your wonderful homemade banchan!