Korean Potato and Onion Rice Bowl (Gamja Dombap)

Name: Korean Potato and Onion Rice Bowl (Gamja Dombap)
Prep time: 12 min
Cook time: 13 min
Total time: 25 min
Yield: 4 servings
Cuisine: korean
Ingredients: 2 cups cooked rice (or 1 cup uncooked rice); 3 medium potatoes (peeled and diced into small cubes); 2 medium onions (thinly sliced); 3 tablespoons vegetable oil; 2 teaspoons salt; 1 teaspoon black pepper; 1 teaspoon soy sauce

A simple and comforting Korean rice bowl topped with crispy pan-fried potatoes and onions. This humble dish is perfect for beginners and comes together in under 30 minutes with just a few basic ingredients and one pan.

25 min

Easy

4 servings

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Taste Profile

Sweet4/10

Salty6/10

Sour0/10

Umami5/10

Spicy1/10

🥄 Texture

Crispy-edged diced potatoes with tender, fluffy interiors, paired with soft, slightly caramelized onions and a base of steamed rice. The overall mouthfeel contrasts crunchy potato edges with yielding rice and melt-in-the-mouth onions.

👃 Aroma

Warm, savory aroma dominated by sweet, caramelized onion notes and toasty fried potato scents. A mild savory/soy background and neutral oiliness round out the scent profile.

🍷 Pairs Well With

Cold barley tea (boricha) or a light Korean lager for an alcoholic option; green tea or iced barley tea if you prefer non-alcoholic.

🥗 Side Dishes

Kimchi (baechu kimchi), spicy cucumber salad (oi muchim), seasoned spinach (sigeumchi namul), pickled radish (danmuji), or a simple fried egg on top.

Ingredients(7 items)

12 cups cooked rice (or 1 cup uncooked rice)
23 medium potatoes (peeled and diced into small cubes)
32 medium onions (thinly sliced)
43 tablespoons vegetable oil
52 teaspoons salt
61 teaspoon black pepper
71 teaspoon soy sauce

Nutrition Information(per serving)

285

Calories

Protein

42g

Carbs

11g

Fat

Instructions

1
If using uncooked rice, cook it first according to package directions and set aside. If rice is already cooked, you can skip this step.
2
Cut the potatoes into small cubes (about 1/2 inch) and slice the onions thinly.
3
Heat 3 tablespoons of oil in a large pan over medium-high heat. Once hot, add the diced potatoes and cook for about 8-10 minutes, stirring occasionally, until they turn golden brown and crispy on the edges.
4
Add the sliced onions to the pan with the potatoes. Cook for another 3-4 minutes, stirring frequently, until the onions become soft and slightly caramelized. Season with salt, pepper, and soy sauce, then mix well.
5
Divide the cooked rice into bowls and top each bowl with the potato and onion mixture. Serve hot and enjoy!

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