Gochu-gamja-jorim (braised potatoes and shishito peppers)

Gochu-gamja-jorim (braised potatoes and shishito peppers 꽈리고추감자조림 ) comes from Korea’s long tradition of jorim, a cooking method where ingredients are slowly simmered in soy sauce, based broth until the flavours soak in. This style of cooking became common because it allowed simple ingredients like potatoes, vegetables, or tofu to turn into deeply flavourful, long-lasting side dishes.

In many Korean homes, meals are about comfort, simplicity, and a little touch of nostalgia. Take potato jorim with shishito peppers, for example, a dish that might seem humble, but carries a story of tradition and everyday life.

Potatoes and shishito peppers are affordable and easy to find, yet they hold a special place in Korean kitchens. Historically, potatoes were a reliable staple, especially in regions where rice was scarce or too expensive. Families relied on them to fill the table, proving that good food doesn’t need to be extravagant.

The beauty of this dish is how easy it is to cook. It’s a “basic home meal” in the truest sense—simple, comforting, and almost impossible to get wrong. Busy parents could whip it up in no time, knowing it would bring warmth and satisfaction to their family.

Even better, potato jorim fits perfectly into Korea’s beloved 반찬 (banchan) culture. Side dishes like this can be stored in the fridge for 2–3 days, allowing families to enjoy a touch of home-cooked flavor throughout the week. In fact, the flavors deepen over time, so many would argue it tastes even better the next day.

The magic lies in its balance. Soy sauce brings savoury depth, sugar or oligo syrup adds a gentle sweetness, garlic gives it an inviting aroma, and the shishito peppers provide a fresh, slightly spicy note. Together, they create a harmony of flavours that pairs beautifully with rice, a central element in Korean cuisine.

And while Korean food is often thought of as spicy, this dish proves you don’t need heat to be memorable. Its mild, aromatic pepper flavour makes it a favourite for children, elders, or anyone seeking a gentle yet satisfying taste.

For many Koreans, potato jorim is more than just a side dish—it’s comfort on a plate. The smell of tender potatoes simmering in sweet soy sauce evokes memories of mothers and grandmothers, of kitchens filled with warmth and care. It’s a simple dish, yet every bite carries a little piece of home.

kimmie

Potato & Shishito Pepper Braised (꽈리고추감자조림)

A simple Korean braised dish made by lightly stir-frying potatoes, simmering them with soy-based seasoning and kelp broth, then adding shishito peppers for a flavourful, savoury-sweet finish.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 people

Course: Side Dish

Cuisine: korean

Calories: 260

Ingredients Method Notes

Ingredients

  

• 3 Potatoes medium
• 100 g Shishito/ Padron peppers
• ½ Onion
• 1 tablespoon Sesame oil
• 1 tablespoon cooking oil
• Sesame seeds — a little

Seasoning Ingredients

• 1 cup Kelp broth
• 4 tablespoons Soy sauce
• 2 tablespoons Cooking wine mirin
• 1 tablespoon Sugar
• 1 tablespoon corn syrup
• 1 tablespoon Minced garlic
• Black pepper — a little

Method

 

1. Peel the potatoes.

   Cut them into medium bite-sized (about 3-4 cm).

   Rinse briefly in cold water to remove excess starch.

   Drain well so they don’t splatter when stir-frying.
   

2. ^{Shishito Peppers}

   Rinse under running water. Pat dry.

   Remove the stems (optional, but recommended).

   Keep them whole if they are small enough; if the size is too big, cut into half but cook less than whole peppers. It might become too soft.

   If you poke small holes in the shishito peppers using a toothpick or fork, the seasoning will soak in better and the dish will become even more flavourful.
   

3. _Onion

   Peel and slice into thin strips.

   Not too thin, just enough to soften slightly while cooking.
   
4. Kelp stock

   Put a piece of kelp in cold water(1cup), heat it gently until just before boiling, then remove the kelp
   
5. Heat a pan with a little oil. Add the diced potatoes and stir-fry for 2–3 minutes until the surface is lightly coated. This helps keep the potatoes from breaking apart and adds extra flavour.
   
6. Add sliced onions and stir-fry for about 1 minute.
   
7. Add all the seasoning ingredients (soy sauce, cooking wine, sugar, corn syrup, minced garlic, etc.)
   
8. And stir-fry for another 1–2 minutes so the flavours absorb into the potatoes.
   
9. Pour in 1 cup of kelp broth.
   
10. Reduce to medium heat and simmer for 8–10 minutes, until the potatoes are about halfway cooked.
    
11. Add the shishito peppers and continue simmering for about 3–4 minutes, just until the seasoning gets absorbed. Don’t overcook them—they taste better with a bit of crunch.
    
12. Turn off the heat and drizzle a little sesame oil over the dish.
    
13. Sprinkle sesame seeds on top, if you like.
    

Notes

✨ Tips for the best result

• Stir-frying the potatoes at the start adds depth of flavour and helps them keep their shape.
• Stir-frying with the seasonings before adding broth makes the flavours stick better.
• Add the peppers at the end to keep them crisp and vibrant.
• Using less oil or swapping corn syrup for a lower-calorie sweetener will reduce calories.

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