Name: Gamja Bokkeum (Korean Stir-Fried Potatoes)
Prep time: 17 min
Cook time: 18 min
Total time: 35 min
Yield: 4 servings
Cuisine: korean
Ingredients: 2 pounds potatoes (peeled and cut into 1/2-inch cubes); 3 tablespoons vegetable oil; 3 cloves garlic (minced); 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 teaspoon sugar; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons water; 1 teaspoon sesame seeds (for garnish); 2 green onions (sliced thin, for garnish)

Gamja Bokkeum (Korean Stir-Fried Potatoes)

Gamja Bokkeum is a classic Korean side dish featuring crispy, golden potato cubes stir-fried with aromatic seasonings. This simple yet flavorful dish is a staple in Korean cuisine, offering a perfect balance of crispy texture and savory taste that complements any meal.

35 min

Easy

4 servings

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Taste Profile

Sweet3/10

Salty6/10

Sour0/10

Umami6/10

Spicy1/10

🥄 Texture

Crispy, golden-brown exterior with a tender, creamy interior; each 1/2-inch cube has a slight chew from the pan-fried edges. The soy-sesame coating adds a glossy, slightly sticky finish that clings to the potatoes.

👃 Aroma

Warm, toasty notes of fried potato and sesame oil are prominent, joined by fragrant minced garlic and toasted sesame seeds. A savory soy depth is complemented by the fresh, green lift of sliced scallions.

🍷 Pairs Well With

Chilled light lager or a clean, dry soju; alternatively a slightly acidic green tea or a lightly effervescent makgeolli to cut the oiliness.

🥗 Side Dishes

Steamed white rice with classic Korean banchan such as napa cabbage kimchi, seasoned spinach (sigeumchi namul), and pickled radish (danmuji); also pairs well with grilled fish or bulgogi.

Ingredients(11 items)

12 pounds potatoes (peeled and cut into 1/2-inch cubes)

23 tablespoons vegetable oil

33 cloves garlic (minced)

42 tablespoons soy sauce

51 tablespoon sesame oil

61 teaspoon sugar

71/2 teaspoon salt

81/4 teaspoon black pepper

92 tablespoons water

101 teaspoon sesame seeds (for garnish)

112 green onions (sliced thin, for garnish)

Instructions

Peel the potatoes and cut them into uniform 1/2-inch cubes. Place the cubed potatoes in a bowl of cold water and soak for 10 minutes to remove excess starch.

Drain the potatoes thoroughly and pat them dry with paper towels to ensure they become crispy when cooked.

Heat 3 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until it shimmers.

Add the dried potato cubes to the hot oil in a single layer. Do not stir immediately; let them cook undisturbed for 3-4 minutes until the bottom starts to brown.

Stir the potatoes and continue cooking for another 5-7 minutes, stirring occasionally, until all sides are golden brown and crispy.

Add the minced garlic to the potatoes and stir constantly for about 1 minute until fragrant.

In a small bowl, combine soy sauce, sesame oil, sugar, salt, black pepper, and water to create the seasoning sauce.

Pour the seasoning sauce over the cooked potatoes and toss everything together for 2-3 minutes until the potatoes are evenly coated and the liquid is mostly absorbed.

Transfer the stir-fried potatoes to a serving dish and garnish with sesame seeds and sliced green onions.

Serve hot as a side dish alongside rice and other Korean main courses.