Pan-Fried Potatoes (Gamja Bokkeum): Korean Potato Side Dish

Enjoy the authentic recipe for Pan-Fried Potato (Gamja Bokkeum), a popular Korean potato side dish. This easy-to-follow recipe guides you through each step, offering a versatile and gluten-free banchan for your Korean meal. From preparation to cooking, discover how to make this easy side dish at home, perfect for every season!

A Simple Yet Flavorful Addition to Your 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: A Versatile Korean Potato Banchan

Gamja bokkeum is a simple Korean stir-fried or pan-fried potato side dish, aka potato banchan (반찬). It’s a gluten-free side dish and perfect for a vegetarian and vegan dieter.

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.

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.

My cookbook, Korean Cooking Favorites, also shares a variety of side dishes that are easy and quick. So check it out.

Choosing the Right Skillet

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.

Ingredients 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 Prepare Potatoes

Use either tool.

• A sharp knife
• A mandolin slicer

Slicing potatoes thinly with a knife is something I’ve done many times, so it’s not a big deal. Let me show you how to cut them 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.

Tips for Slicing Potatoes into Thin Strips

• 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.

• 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.

Rinsing and Preparing the Potato Strips

• 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.

Step-by-Step Cooking Instructions for Korean Pan-Fried Potatoes

Preparing the Skillet and Cooking the 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.

Adding Vegetables and Finalizing the Dish

• 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