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If you have access to Trader Joe’s, you might have noticed bags of teeny tiny potatoes there, appropriately tagged as “Teeny Tiny Potatoes.”  Not only are they cute, but the size of these potatoes – no bigger than your thumb – lets you skip the cutting step and saves you some cooking time as well.  It’s also easier to cook these tiny potatoes with skin-on because the skin prevents potato starch from getting released while cooking, which helps the potatoes not stick to the bottom of the pan.  Plus, you get to eat the good fiber that comes with potato skin.

With these mini potatoes, I made gamja jorim (감자 조림).  It is a common banchan (반찬; side dish) that potato pieces – either using small round potatoes or a regular potato cut to bite-size – are first sautéed then reduced in soy sauce, sugar and corn syrup.  Depending on the size, potatoes are sometimes parboiled, i.e., boiled to cook a half-way, then transferred to a sauté pan to finish the rest of cooking.

This everyday banchan is also a popular dosirak (도시락; lunch box) item in Korea.  And I wouldn’t hesitate to serve this next to a steak as well, instead of mashed potatoes or roasted potatoes for a change.  These mini potatoes are so simple, yet so versatile!

Feel free to use other potatoes you can find, but preferably with their skin on and cut to bite-size.

Be patient…wait until every one of the potatoes are brown and wrinkly…



potato        감자   (gam ja)

soy sauce  간장   (gan jang)

eggplant     가지   (ga ji)

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