Today, let’s make Gamja Bokkeum, Korean stir-fried potatoes! This humble dish is one of Korea’s most loved side dishes. While many stir-fried potato dishes exist around the world, the Korean version shines for its simplicity and irresistible flavor. It’s so easy to make, yet so incredibly delicious. I can’t wait for you to try it.
KOREAN STIR-FRIED POTATOES
Ingredients:
- 2 Yukon Gold potatoes
- 1/3 carrot, about 2 oz (60g) in total
- 1/2 yellow onion
- 1 green onion, divided
- Kosher salt, to taste
- 2 tbsp neutral-tasting oil
- 1/2 tsp chicken bouillon powder (or oyster sauce, kosher salt)
- Black pepper, to taste
- 1 tsp toasted sesame oil
- 1 tsp toasted sesame seeds
Instructions:
PREP INGREDIENTS
1. Peel and julienne the potatoes. (As a little tip, cut one side of the potato first to create a flat surface. This will keep the potatoes steady and make slicing much easier.)
2. Cut the carrot into thin matchsticks. Slice the onion into thin strips. Thinly slice the green onion, separating the white and green parts.
BLANCH POTATOES
1. Bring a pot of water to a boil. Add a pinch of salt and the potatoes. Blanch for 2 minutes. (Blanching will help the potatoes cook evenly and prevent some parts from overcooking while others remain undercooked. But if you prefer to skip this step, soak the sliced potatoes in cold water for a few minutes instead. This will remove excess starch and keep them from sticking together during stir-frying.)
2. Drain the potatoes and set aside.
MAKE KOREAN STIR-FRIED POTATOES
1. In a wok (or pan), heat the oil over medium heat. Once it gets nice and hot, add the white part of the green onion, onion, and carrot. Stir-fry for 2 minutes or until the onion begins to soften.
2. Increase the heat to medium-high. Add the blanched potatoes, chicken bouillon powder, and salt and pepper to taste. Stir-fry for 2 minutes or until the potatoes are crispy but tender. Turn the heat off.
3. Add the toasted sesame oil, sesame seeds, and green onion. Mix well. Taste and add more salt salt if needed. Transfer it to a serving plate. Serve with hot rice, kimchi, and other side dishes. Enjoy!
Pairing Suggestions
- If you’re looking for more banchan (Korean side dish) recipes, I think you’ll love our cucumber salad, chili peppers seasoned with soybean paste, green cabbage kimchi, Korean steamed eggs, soy sauce marinated egg recipe.
Leftover Storage
- Gamja Bokkeum can be stored in the fridge for up to 3 days. To reheat, simply microwave until warmed through.
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- Yachae Jeon (Korean Vegetable Pancakes)
- Japchae (Korean Glass Noodle Stir-Fry)
Korean Stir-Fried Potatoes (Gamja Bokkeum)
Course: Side Dish, Breakfast, Lunch, DinnerCuisine: Korean3
servings15
minutes10
minutes25
minutesGamja Bokkeum, Korean Stir-Fried Potatoes, is a cloud-pleaser – Tasty, budget-friendly, and super easy to make!
Ingredients
2 Yukon Gold potatoes
1/3 carrot, about 2 oz (60g) in total
1/2 yellow onion
1 green onion, divided
Kosher salt, to taste
2 tbsp neutral-tasting oil
1/2 tsp chicken bouillon powder (or oyster sauce, kosher salt)
Black pepper, to taste
1 tsp toasted sesame oil
1 tsp toasted sesame seeds
Directions
- Prep Ingredients
- Peel and julienne the potatoes. (As a little tip, cut one side of the potato first to create a flat surface. This will keep the potatoes steady and make slicing much easier.)
- Cut the carrot into thin matchsticks. Slice the onion into thin strips. Thinly slice the green onion, separating the white and green parts.
- Blanch Potatoes
- Bring a pot of water to a boil. Add a pinch of salt and the potatoes. Blanch for 2 minutes. (Blanching will help the potatoes cook evenly and prevent some parts from overcooking while others remain undercooked. But if you prefer to skip this step, soak the sliced potatoes in cold water for a few minutes instead. This will remove excess starch and keep them from sticking together during stir-frying.)
- Drain the potatoes and set aside.
- Make Korean Stir-Fried Potatoes
- In a wok (or pan), heat the oil over medium heat. Once it gets nice and hot, add the white part of the green onion, onion, and carrot. Stir-fry for 2 minutes or until the onion begins to soften.
- Increase the heat to medium-high. Add the blanched potatoes, chicken bouillon powder, and salt and pepper to taste. Stir-fry for 2 minutes or until the potatoes are crispy but tender. Turn the heat off.
- Add the toasted sesame oil, sesame seeds, and green onion. Mix well. Taste and add more salt if needed. Transfer it to a serving plate. Serve with hot rice, kimchi, and other side dishes. Enjoy!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
- Gamja Bokkeum can be stored in the fridge for up to 3 days. To reheat, simply microwave until warmed through.
