Korean Pan-Fried Potatoes (Gamja Bokkeum)

Korean pan-fried potatoes (gamja bokkeum) is a common Korean potato side dish (banchan) that you often see in many Korean homes. You can stir-fry the potato alone or with other vegetables. Either way, you will have a simple yet tasty banchan to add on to your Korean meal.

If you visit a Korean home for a home cooked meal, you’ll be constantly amazed at the variety of delicious Korean side dishes served along with main course. This Korean potato stir-fry (gamja bokkeum, 감자볶음) is one that you’ll see pretty often, and it is one dish that I adore.

Gamja bokkeum is a simple Korean stir-fried or pan-fried potato side dish, aka potato banchan (반찬). You can stir-fry the potato alone or with some vegetables. Some even add a few strips of ham to make it heartier.

I like mine with whatever simple vegetables I have on hand, usually onion and carrot. The vegetables dress up the plain potato – I like things pretty, even with a boring potato.

When the new potato crop is harvested in the early summer, this potato banchan, along with another potato side dish called “gamja jorim“, is always a hit on many Korean dinner tables. My cookbook, Korean Cooking Favorites, also shares a variety of side dishes that are easy and quick. So check it out.

However, you don’t need to wait to make this simple and quick potato side dish just for the summer. It’s a perfectly good dish to enjoy all year round.

Skillet Choice: Make sure to use a non-stick or well-seasoned skillet to stir-fry. Potatoes have a high starch content and they tend to stick to the skillet or need lots of oil if the the surface of skillet is not properly seasoned or coated.

What you will need for Gamja Bokkeum

The buttery texture of Yukon potatoes is very suitable for this potato side dish. But Russet potatoes are also fine to use. Other than the potatoes, you will need onion, carrot, green onion, and garlic. Nothing exotic!

How to slice a potato into thin strips

Use either tool.

• A sharp knife
• A mandolin slicer

I like slicing potatoes thinly with my knife. I have done it many times and it’s not a big deal for me. I will show you how you can slice it into thin strips.

If you prefer using a kitchen tool such as a mandolin slicer instead of a knife, use it by all means. You will need about 1/8-inch thickness.

Slice a small piece off the side of the potato. This will provide a flat surface for the potato to stand firmly without being wobbly when you slice it. Nobody likes wobbly vegetables!

Make sure your knife is sharp. Slice the potato about 1/8-inch thickness. It can be slightly thicker or thinner, no big deal! but the thicker the slices are, the longer it will take to cook.

Spread the potato slices out like a deck of cards, overlapping with each other, and slice them into 1/8-inch strips. Again, slightly thicker or thinner strips are just fine.

You will need to rinse the potato strips under cold running water several times to get rid of the potato starch. Otherwise, the potato strips tend to stick to each other while stir-frying.

Cooking Instructions for Korean Pan-fried Potatoes

Heat oil in a non-stick surface skillet over medium heat, add garlic and stir-fry for 10 seconds.

Add the potato strips and coat with garlic oil; stir-fry for 1 minute.

Cover the skillet with a lid and let it simmer for 2 minutes over low heat. The steam created inside will help to cook the potatoes quicker and makes them tender.

Raise the heat to medium. Add the thinly sliced onion, carrot, and green onion and continue to stir-fry as you season with some salt. Cook until the potatoes are crisp but tender, about 2-3 minutes.

Be careful not to stir-fry too harshly, though. You don’t want to break the potato strips.

Lastly sprinkle with toasted sesame seeds and pepper. Serve warm or at room temperature.

More Potato Recipes

• Turnip Green Potato Soup
• Korean Potato Side Dish (Gamja Jorim)
• Korean Soup with Arugula and Potato
• Cheesy Kimchi Potato Pancakes
• Korean Potato Salad

Korean Pan-Fried Potatoes (gamja bokkeum)

Holly Ford

Korean pan-fried potatoes (gamja bokkeum) is a common potato side dish. You can stir-fry the potato alone or with other vegetables. Learn tips on how to slice and cook the potato properly.

5 from 1 vote

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Prep Time 10 mins

Cook Time 5 mins

Total Time 15 mins

Course Side Dish

Cuisine Korean

Servings 4

Ingredients

  

1x2x3x

• 2 medium Yukon potato or 1 large russet potato
• 1 tbsp oil
• 1 clove garlic minced
• salt to taste
• pepper to taste
• 2 tsp toasted sesame seeds

Instructions

 

• Peel off the skin from the potato. Slice a small piece off the side of the potato. This will provide a flat surface for the potato to stand firmly without being wobbly when you slice it.
• Slice the potato about 1/8-inch thickness. Spread the potato slices out like a deck of cards, overlapping with each other, and slice them into 1/8-inch strips. Again, slightly thicker or thinner strips are just fine.
• Rinse the potato strips under cold running water several times to get rid of the potato starch. Drain the potato in a colander to strain excess water.
• Heat oil in a non-stick surface skillet over medium heat, add garlic and stir-fry for 10 seconds. Add the potato strips and coat with garlic oil; stir-fry for 1 minute. Cover the skillet with a lid and let it simmer for 2 minutes over low heat.
• Raise the heat to medium. Add the thinly sliced onion, carrot, and green onion and continue to stir-fry as you season with some salt. Cook until the potatoes are crisp but tender, about 2-3 minutes. Be careful not to stir-fry too harshly, though. You don't want to break the potato strips.
• Lastly sprinkle with toasted sesame seeds and pepper. Serve warm or at room temperature.

Keyword banchan, gamja bokkeum, korean side dish, pan-fried, Potato, potato side dish, stir-fry

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