Grill-Braised Potatoes with Bibimbap Glaze

This Gamja Jorim-inspired side dish has loads of layered flavor that the Korean braised potatoes dish is known for. Our Korean BBQ blend packs a punch with flavors of chile flake, soy, sesame, maple, and orange; it gives a perfectly balanced kick of spice, sweetness, savory umami, and a hint of salt – and amps up these potatoes to a ridiculously delicious level.

See the original recipe on Spiceology HERE!


  • 2 pounds Idaho® Potatoes red and gold potatoes, halved and/or quartered
  • Spiceology Korean BBQ Blend, to taste
  • Chicken stock
  • Olive oil

Bibimbap Glaze:

  • ¼ cup gochujang
  • 2 teaspoon garlic, minced
  • 1 Tablespoon sesame oil
  • 3 Tablespoons honey
  • 2 Tablespoons rice vinegar
  • 1 Tablespoons soy sauce


  • Green onion
  • White sesame seeds
  • Pickled ginger, optional


  1. Fill a stock pot with water.
  2. Cut potatoes into wedges (skin on) and place into a water bath to avoid oxidation.
  3. Once all your potatoes are prepped drop into stock pot and bring to a boil.
  4. Allow your potatoes to boil until tender (about ten minutes) or so. *You want to find the perfect moment tender enough the starches from the potatoes are pulled to the surface but not too tender where the wedges break apart.
  5. Carefully discard the potatoes from the water with a slotted spoon or small racket and place onto a rack in a sheet tray or if you don’t have a rack place on a sheet tray and paper towels. Place into your refrigerator uncovered to dry out overnight.
  6. Mix all glaze ingredients together in a small mixing bowl.
  7. Heat up grill to 425°F.
  8. Toss cold potatoes with a light coat of olive oil and season with Spiceology Korean bbq blend. Place seasoned potatoes in a cast iron pan and put onto the grill.
  9. Grill for 10 minutes turning potatoes every few minutes so they get crispy on all edges.
  10. Once all sides are crispy, coat the potatoes with glaze and grill for 3-5 minutes.
  11. Garnish and serve immediately.
Print Recipe

Yield: 4-6 servings

Tony Reed

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