gamja bokkeum

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.

Korean Pan-Fried Potatoes (gamja bokkeum)

Yukon potato (or 1 large russet potato)

tbsp oil

garlic (minced)

onion (thinly sliced)

carrot (thinly sliced)

green onion (thinly sliced)

salt

pepper

sesame seeds

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&#39;t want to break the potato strips.

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

Korean Stir-Fried Potatoes         (Gamja Bokkeum)

Yukon Gold potatoes

carrot,

yellow onion

green onion, divided

Kosher salt,

tbsp neutral-tasting oil

tsp chicken bouillon powder (or oyster sauce, kosher salt)

Black pepper,

sesame oil

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.

Prep Ingredients

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.

Blanch 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!

Make Korean Stir-Fried Potatoes

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