Gochujang Braised Potatoes (Gamja Jorim) Hot Pot with Quail Eggs

A flavorful and spicy Korean side dish of braised potatoes in a gochujang sauce, served hot pot style with a simple broth and rice. Enjoy the comforting warmth and depth of flavor.

Prep Time

15 minutes

Total Time

45 minutes

Calories

750 kcal

Difficulty

Easy

Equipment

2 items

Cost

£2.21/serving

Season:

🌍 Year-round

Meal Type:

Soup•Side Dish

Cuisine:

British

Main Ingredient:

Eggs•Rice

Cooking Style:

Quick & Easy•Slow Cooker

Mood:

Comfort Food•Spicy

Ingredients

Servings

1.5lbsSmall Potatoes (Yukon Gold or Red)(About 1-inch diameter, scrubbed and halved or quartered if larger)

£1.20

12eachQuail Eggs(Optional, can substitute with chicken eggs cut into quarters, if desired)

£3.50

2tbspGochujang (Korean Chili Paste)(Adjust to taste for spice level)

£0.60

1tspGochugaru (Korean Chili Flakes)(Optional, for extra heat)

£0.25

2tbspSoy Sauce(Regular or low-sodium)

£0.10

2tbspMirin (Sweet Rice Wine)(Can substitute with rice vinegar + 1/2 tsp sugar)

£0.30

3clovesGarlic(Minced)

£0.15

1tspGinger(Grated)

£0.10

1tbspSesame Oil

£0.20

1tbspHoney or Sugar(Adjust to taste for sweetness)

£0.05

1cupWater or Dashi Broth(For braising)

2stalksGreen Onions(Chopped, for garnish)

£0.50

1tspSesame Seeds(Toasted, for garnish)

£0.10

4cupsBroth (Chicken or Vegetable)(For serving hot pot style)

£0.80

4cupsCooked Rice(For serving)

£1.00

Total Cost

£8.85

£2.21 per serving

Instructions

1.
Boil the quail eggs for 5 minutes. Immediately transfer to an ice bath. Once cool, peel the eggs and set aside.
2.
In a large pot or Dutch oven, combine the potatoes, gochujang, gochugaru (if using), soy sauce, mirin, garlic, ginger, sesame oil, honey/sugar, and water/dashi broth.
3.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the potatoes are tender and easily pierced with a fork. Stir occasionally to prevent sticking.
4.
Add the peeled quail eggs to the pot during the last 5 minutes of cooking time to warm them through and let them absorb some of the sauce. Gently stir to avoid damaging the eggs.
5.
If the sauce is too thin, remove the lid and simmer for a few more minutes to reduce and thicken it.
6.
In a separate pot, heat the broth for the hot pot.
7.
To serve, arrange the braised potatoes and quail eggs in a serving bowl. Garnish with chopped green onions and sesame seeds.
8.
Serve the gochujang braised potatoes and quail eggs hot pot style with the heated broth and individual bowls of cooked rice. Ladle some broth into each bowl.

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My Notes

Nutrition Information

Nutrition per serving (500g)

750 kcal / 3138 kJ

Carbs

105g

40% of RDA

Fat

24g

34% of RDA

Protein

28g

56% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

20 g

22% of RDA

Sodium

1300 mg

57% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

Adjust the amount of gochujang and gochugaru to your spice preference.

For a more intense flavor, marinate the potatoes in the sauce mixture for 30 minutes before cooking.

You can add other vegetables to the braise, such as carrots or onions, for extra flavor and texture.

If you don't have dashi broth, you can use chicken or vegetable broth instead.

The braised potatoes can be stored in the refrigerator for up to 3 days. Reheat gently before serving.

Cooking Equipment

Large pot or Dutch oven

Small saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Adjust the amount of gochujang and gochugaru to your spice preference.

For a more intense flavor, marinate the potatoes in the sauce mixture for 30 minutes before cooking.

You can add other vegetables to the braise, such as carrots or onions, for extra flavor and texture.

If you don't have dashi broth, you can use chicken or vegetable broth instead.

The braised potatoes can be stored in the refrigerator for up to 3 days. Reheat gently before serving.

Gochujang Braised Potatoes (Gamja Jorim) Hot Pot with Quail Eggs

Ingredients

Instructions