When I first tasted these Korean braised potatoes, I couldn’t stop going back for more. They’ve got this amazing balance of salty-sweet glaze wrapped around tender bites of potato that feel like comfort food in every way. This is one of those easy lunch recipes that’ll surprise you by how quickly it becomes a habit. If you love potatoes recipes easy enough for a weeknight but flavorful like Korean food recipes easy to fall for, this one delivers. It’s a cozy side dish but satisfying enough to stand on its own—especially when cooking for two. I’ve made it alongside grilled meats and even reheated it the next day for lunch (zero regrets). Inspired by classic Korean recipes like gamja jorim, this version works well if you’re into braised oxtail recipes but don’t want to wait hours. Simple ingredients. Short cooking time. Big flavor. That’s the goal, and this checks every box.

1) Key Takeaways
2) Easy Korean Braised Potatoes Recipe
3) Ingredients for Korean Braised Potatoes
4) How to Make Korean Braised Potatoes
5) Tips for Making Korean Braised Potatoes
6) Making Korean Braised Potatoes Ahead of Time
7) Storing Leftover Korean Braised Potatoes
8) Try these side dishes next!
9) Korean Braised Potatoes
10) Nutrition

1) Key Takeaways

These potatoes have a deeply savory-sweet flavor with a sticky glaze.
This easy lunch recipe comes together with minimal ingredients in under 40 minutes.
Perfect served warm or at room temperature with Korean BBQ or by themselves.
Leftovers taste even better the next day—great for meal prepping.

2) Easy Korean Braised Potatoes Recipe

Every kitchen needs a few easy lunch recipes that never fail. This is one of them. I grew up around potatoes, but once I discovered this sticky Korean version, the game changed. They hit that spot between sweet and savory that just works. Add rice, maybe a fried egg, and call it a meal.

If you’re looking for something that checks the boxes for Korean food recipes easy enough to make midweek, yet impressive on a table full of banchan, you’re in the right place. These potatoes bring the comfort, but they’re not shy on flavor. They also reheat like a dream.

I like meals where everything’s simple and delicious. This dish captures that vibe. Whether you’re craving something cozy, or you’re hunting for recipes for two easy enough to pull off without fuss, you’ll come back to this one. Trust me. Even folks who claim they don’t like potatoes clean the plate.

3) Ingredients for Korean Braised Potatoes

Baby Potatoes: I like to keep the skins on for texture. Baby potatoes hold their shape well and absorb flavor without turning mushy. Cut them in half if they’re on the larger side.

Avocado Oil: This oil’s light and neutral. It helps the potatoes brown and keeps the sauce from sticking. You can swap it with canola or any mild oil if needed.

Garlic: Fresh minced garlic brings warmth and depth. Don’t skip it. That little bit of sizzle at the start makes a difference once everything simmers together.

Low-Sodium Soy Sauce: Adds umami and salt, but with balance. Regular soy sauce works, though the dish might taste saltier. Start slow and taste as you go.

Mirin: This sweet rice wine gives the glaze its signature character. If you’re out, mix a splash of rice vinegar and sugar—it gets close enough.

Brown Sugar: Just a touch to round things out. It melts into the sauce and helps create that sticky, glossy finish we’re after.

Water: Needed to help the potatoes cook through. The water reduces into the sauce as it simmers, coating everything in flavor.

Sesame Oil: Stirred in at the end, it adds richness and nuttiness. It smells amazing and ties the whole dish together.

Sesame Seeds: A simple finish. They toast slightly in the hot potatoes and add a bit of crunch with every bite.

Green Onion (optional): If you’ve got it, toss it on top. Adds freshness and a pop of color, especially if you’re serving this as a side at dinner.

4) How to Make Korean Braised Potatoes

Step 1. Rinse and scrub your baby potatoes. No need to peel—just halve the larger ones so they cook evenly. Set them aside and let them air-dry while your pan heats.

Step 2. Add the oil to a wide skillet over medium heat. Once warm, toss in the potatoes and give them space to get golden. Let them sit a bit before turning so they crisp up properly.

Step 3. Stir in the minced garlic. Let it bloom in the oil for 30 seconds until fragrant. Don’t let it burn—keep the heat steady and stir often.

Step 4. Pour in the soy sauce, mirin, brown sugar, and water. Stir it all together to coat the potatoes well. Bring everything to a simmer.

Step 5. Cover the pan and let it bubble gently for about 15 minutes. Check and stir occasionally. You want the potatoes tender but not falling apart.

Step 6. Remove the lid and let the sauce reduce. You’ll see it thicken into a glaze. That’s when you know it’s close. Another 5 to 7 minutes should do it.

Step 7. Finish with sesame oil and a sprinkle of sesame seeds. Toss gently. Add green onions if using, and serve warm or at room temperature.

5) Tips for Making Korean Braised Potatoes

Give your potatoes some space in the pan. Crowding steams them instead of browning them. A little color helps lock in flavor before you start braising. Let them sizzle without stirring too much at first.

Use a lid that fits snug. If steam escapes too quickly, your potatoes might dry out before they soften. A good seal helps them stay tender while the sauce does its thing.

For extra punch, add a dash of gochujang or chili flakes to the braising liquid. I do that sometimes when I want heat to cut through the sweetness. Just a little goes a long way.

6) Making Korean Braised Potatoes Ahead of Time

These potatoes reheat surprisingly well, which makes them perfect for easy lunch recipes. I often double the batch and stash half in the fridge. They soak up even more flavor overnight.

If you’re prepping ahead, stop just before the sauce thickens too much. Let it stay a little loose. That way, when you warm it up later, it won’t get sticky or dry. Just reheat over low heat with a splash of water.

They’re great warm, but honestly, I’ve eaten them cold with rice and a fried egg more times than I can count. They’re kind of the lazy version of braised oxtail recipes without the time commitment.

7) Storing Leftover Korean Braised Potatoes

Let the potatoes cool before you pack them. Airtight containers are your friend here. Store in the fridge for up to 4 days. The sauce will thicken as it chills, which I don’t mind one bit.

To bring them back to life, just reheat gently in a skillet. Add a splash of water and cover to help the heat penetrate. You don’t need to overthink it. They’ll be just as good the next day.

This dish checks off multiple boxes for Korean recipes that hold up well, taste better later, and don’t take over your entire evening. I’d call that a win for easy lunch recipes any day.

8) Try these side dishes next!

9) Korean Braised Potatoes