Korean Stir-Fried Potatoes: Gamja Bokkeum

Gamja Bokkeum is an unfussy Korean potato stir-fry that turns humble potatoes into one of the most beloved banchan (Korean side dishes). The potatoes are cut into thin matchsticks, quickly stir-fried, and finished with vegetables and sesame seeds for a savory, slightly chewy bite.

We grew up seeing gamja bokkeum (stir-fried potatoes) on almost every family table and tucked inside countless lunchboxes. Our mom often pared it down to whatever she had on hand, but those stir-fried potato strips were always savory.

The key is cooking the potatoes just long enough so they turn tender while keeping that slightly chewy bite. That texture is what makes gamja bokkeum so pleasant.

Potatoes show up in more than one classic banchan: while gamja bokkeum is short-fried for a light, chewy texture, gamja jorim is simmered in soy sauce until tender and saucy. Both share the same humble potato, yet each brings a completely different character to the table.

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

We keep a few banchan on rotation at home too, so feel free to look through our go-to Korean banchan lineup if you want more direct options.

Ingredients & Potato Choice

The potato makes or breaks gamja bokkeum. Yukon Golds are ideal—their waxy, buttery flesh holds shape and keeps the chewy bite this dish is known for.

Russets work too, but they soften quickly and can fall apart if overcooked. In Korea, small yellow waxy potatoes are often used for the same reason.

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 & Prepping

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.

Make sure your knife is sharp and slice the potato between 1/8 to 1/4-inch thick. A little thicker or thinner is fine, but thicker slices will take longer to cook.

Fan out the potato slices like a deck of cards, slightly overlapping, and cut them into thin strips.

How the dish comes together

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

Heat oil in a non-stick skillet and stir-fry garlic for 10 seconds to infuse with oil. Add potato strips and stir-fry for 1 minute.

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

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

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

Leftover Storage

This banchan is best the day it’s made, since the potatoes lose their chewy bite over time. If you do have leftovers, store in the fridge up to 3–4 days and reheat in a skillet with a splash of water or oil to refresh the texture.

• Yield: 6 people
• Prep: 10 minutes
• Cook: 5 minutes
• Total: 15 minutes

Ingredients

• 2 (about 450 g) medium Yukon potato, or 1 large russet potato
• 1 tbsp (15 ml) oil
• 1 clove garlic, minced
• 1/2 (50 g) small onion, thinly sliced
• 1/2 (40 g) small carrot, thinly sliced
• 2 green onion, thinly sliced
• salt to taste
• pepper to taste
• 2 tsp (6g) toasted sesame seeds

Method

1. Peel the potatoes and slice into thin matchsticks (about ⅛ inch to ¼ inch thick). Rinse under cold water to remove excess starch, then drain well.
2. 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.
3. Uncover, raise the heat to medium, and add onion, carrot, and green onion. Season with pinches of salt and stir-fry gently for 2–3 minutes, until the potatoes are tender but still hold their shape.
4. Finish with sesame seeds and pepper. Serve warm or at room temperature.