Gamja Bokkeum is a Korean style stir-fried potato dish. This potato stir-fry has a soft yet slightly chewy texture, making it a perfect choice for a flavorful Korean side dish. It’s easy to make with simple, everyday ingredients and tastes delicious!

Korean potato side dish, gamja bokkeum, is pan-fried in a pan.

If you visit a Korean home, you’ll be amazed by the variety of delicious side dishes served with the main meal. One of the most popular is this potato stir-fry, known as gamja bokkeum, and it’s a dish I absolutely love.

Potatoes are thinly sliced into matchsticks and pan-fried in oil, often with simple vegetables like onion and carrot for a heartier option. The result is soft, chewy bites full of flavor.

Korean banchan made with pan-fried potato with vegetables

Along with gamja jorim, another Korean potato recipe, this stir-fried potato dish is one of the most popular potato banchan (side dishes). It was also a common lunchbox item for Korean students in the past.

The key to making perfect gamja bokkeum is not overcooking the potatoes so they retain their chewy texture without falling apart. My recipe tips will help you get it just right!

This Korean potato side dish is not only delicious but also naturally gluten-free and perfect for vegetarian and vegan diets—another great reason to enjoy it!

How to make Korean Stir-Fried Potatoes (Gamja Bokkeum)

Which potatoes to use

Korean pan-fried potato side dish recipe ingredients.

The buttery texture of Yukon potatoes makes them ideal for this side dish, but Russet potatoes work well too.

For even potato strips, you can slice them by hand with a kitchen knife. However, if you prefer using a mandolin slicer, feel free to do so. Aim for about 1/8-inch thickness.

Tips for Slicing Potatoes into Thin Strips

A small slice of potato cut off from the bottom with a knife to create a flat surface.

Cut a small slice off one side of the potato to create a flat surface, so it stays steady and doesn’t wobble while you slice it.

A peeled potato thinly sliced for making Korean potato side dish.

Make sure your knife is sharp and slice the potato about 1/8-inch thick. A little thicker or thinner is fine, but thicker slices will take longer to cook.

Thin slices of potato cut into thin matchsticks to make gamja bokkeum

Fan out the potato slices like a deck of cards, slightly overlapping, and cut them into 1/8-inch strips. A little thicker or thinner is perfectly fine.

Rinsing and Preparing the Potato Strips

Potato strips rinsed and drained in a colander

Rinse the potato strips under cold water several times in order to prevent them from sticking together during stir-frying.

Stir-frying the potatoes

A small amount of minced garlic added to hot oil in a skillet.
Potato strips added to the garlic in a skillet

Heat oil in a non-stick skillet over medium heat, stir-fry garlic for 10 seconds to infuse with oil. Add potato strips and toss them in the garlic oil, stir-frying for 1 minute.

A glass lid covering the pan with potatoes

Cover the skillet and simmer on low heat for 2 minutes. The steam will cook the potatoes faster and make them tender.

Onion, carrot, green onion slices are added to pan-fried potatoes.

Increase the heat to medium and add the sliced onion, carrot, and green onion. Stir-fry with a pinch of salt for 2-3 minutes until the potatoes are crisp but tender. Be gentle to avoid breaking the potato strips.

Toasted sesame seeds added to Korean potato side dish

Sprinkle with toasted sesame seeds and pepper, then serve warm or at room temperature.

Korean potato side dish (gamja bokkeum) with vegetables in a pan.

Cookware Tips for Gamja Bokkeum

Use a non-stick or well-seasoned skillet for stir-frying. Potatoes are high in starch and can stick to the pan or require more oil if the surface isn’t properly seasoned or coated.

Leftover Storage

For best results, enjoy stir-fry the day it’s made, but you can store leftovers in the refrigerator for up to a week. To reheat, simply microwave until warm.

Potato strips and shredded vegetables are pan fried in a pan with wooden spatula.

Gamja Bokkeum (Korean Stir-Fried Potatoes)

Servings: 6 people
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Gamja Bokkeum is a Korean stir-fried potato dish with a soft yet chewy texture. It's easy to make with simple ingredients and full of flavor!
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Ingredients

  • 2 medium Yukon potato, or 1 large russet potato
  • 1 tbsp oil
  • 1 clove garlic , minced
  • 1/2 small onion, thinly sliced
  • 1/2 small carrot, thinly sliced
  • 2 green onion, thinly sliced
  • 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.
Cuisine: Korean
Course: Side Dish
Author: Holly Ford
Web Story: https://www.beyondkimchee.com/web-stories/korean-pan-fried-potatoes/
Calories: 87kcal, Carbohydrates: 14g, Protein: 2g, Fat: 3g, Saturated Fat: 0.2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Sodium: 9mg, Potassium: 345mg, Fiber: 2g, Sugar: 1g, Vitamin A: 891IU, Vitamin C: 16mg, Calcium: 23mg, Iron: 1mg
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