If you’ve ever ordered a Korean BBQ plate lunch in Hawaii—at spots like Gina’s BBQ, Yummy Korean BBQ, or Pearl’s—you’ve probably seen a scoop of glossy soy-simmered potatoes tucked in next to the rice and meat. They’re tender, savory, and often served at room temp, sprinkled with sesame seeds. In Hawaii, we just call them shoyu potatoes.

Technically, the Korean name for them is gamja jorim, which means braised potatoes. But at the Hawaii-style takeout counters, no one’s calling them that. They’re shoyu potatoes, and they’re a staple side in local-style Korean BBQ plates. Not the kind where you sit around a grill or order off a full Korean restaurant menu, but the fast, casual, takeout-style places where your tray or clamshell comes stacked with grilled meats and scoops of banchan.

You usually get a choice of sides—things like long rice noodles, marinated bean sprouts, kimchi, and macaroni salad—and shoyu potatoes are always one of the most popular picks. They’re soft, salty-sweet, and surprisingly easy to make at home.

When I order a full-size plate, I always get kalbi beef and BBQ chicken, with mac salad, long rice, those cold salty bean sprouts, and of course, shoyu potatoes. Not a leafy green in sight—and I wouldn’t change a thing.

Shoyu Potatoes (Hawaii Korean BBQ Style)

Ingredients:

• 3–4 medium Yukon Gold or red potatoes, peeled and cut into bite-sized chunks
• 1/4 cup shoyu (soy sauce)
• 2 tbsp sugar
• 1 tbsp mirin (optional; if not using, add an extra 1/2 tbsp sugar)
• 1 tsp sesame oil
• 1 clove garlic, minced
• 1/2 cup water
• Toasted sesame seeds, for garnish
• Optional: sliced green onion, for color

Instructions:

1. Boil the potatoes in salted water until just fork tender—soft, but not falling apart. Drain and set aside.
2. In a sauté pan, combine shoyu, sugar, mirin (if using), sesame oil, garlic, and water. Bring to a low simmer over medium heat.
3. Add the cooked potatoes and gently stir to coat. Let them simmer for 5–7 minutes, stirring occasionally, until the sauce reduces into a light glaze.
4. Taste and adjust if needed—more sugar for sweetness, more shoyu for salt.
5. Remove from heat and let cool to room temp. Sprinkle with sesame seeds before serving. You can also chill them—many Korean BBQ shops in Hawaii serve them cold.

Notes

• These are best served slightly cooled or at room temperature.
• They make a great side for kalbi, BBQ chicken, meat jun, or tucked into a bento.
• Leftovers keep well in the fridge and are great the next day.