If you grew up in a Korean household, chances are this humble stir-fried potato side dish (gamja bokkeum) was a regular feature on your dinner table. Light, slightly salty, and surprisingly comforting, this banchan is beloved by Koreans of all ages. It’s simple, budget-friendly, and goes with just about everything. Best of all, you probably have all the ingredients sitting in your kitchen right now.
Gamja bokkeum is often served as part of a traditional banchan spread, but it’s just as delicious packed in a lunchbox or eaten cold straight from the fridge. The thin matchstick-cut potatoes absorb flavor quickly while keeping a slight bite, making every mouthful a satisfying contrast of soft and crisp.
Korean Stir-Fried Potato Banchan (Gamja Bokkeum)
Ingredients
Instructions
-
Prepare the vegetables
Peel the potato and slice it into thin matchsticks. You can choose how thick or thin you like them, as long as they’re uniform so they cook evenly. If using, thinly slice the onion and julienne the carrot.
-
Parboil the potatoes
Bring a pot of water to a boil and add the potatoes. Boil for about 2 minutes to remove excess starch and help them cook faster when stir-frying. Drain and rinse under cold water, then set aside.
-
Stir-fry the aromatics
Heat a skillet over medium heat and add the oil. Once hot, add the carrot and onion. Stir-fry for 1–2 minutes until they begin to soften and the onion becomes slightly translucent.
-
Add the potatoes
Toss in the parboiled potato matchsticks and stir-fry everything together. Keep the heat at medium and stir often to prevent sticking or burning. Cook for about 3–5 minutes, or until the potatoes are soft and cooked through.
-
Season and finish
Add salt and pepper to taste. Stir well to combine, then remove from heat. Sprinkle with toasted sesame seeds for that classic Korean finishing touch.
-
Serve
Serve warm or at room temperature as part of your banchan spread, in a lunchbox, or even as a snack on its own.
Note
For extra aroma, add a clove of minced garlic when stir-frying the onions.
Add green bell pepper or green chili for a pop of color and subtle heat.
Want it a bit glossy? Drizzle in a tiny bit of sesame oil at the end.
Storage tip: Store in an airtight container in the fridge for up to 3 days. It tastes great cold, too!
