[Holly's Korean Kitchen] Gamja bokkeum, Korean panfried potato

입력 2022. 7. 2. 16:01 수정 2022. 7. 2. 16:15
글자크기 설정 파란원을 좌우로 움직이시면 글자크기가 변경 됩니다.

이 글자크기로 변경됩니다.

(예시) 가장 빠른 뉴스가 있고 다양한 정보, 쌍방향 소통이 숨쉬는 다음뉴스를 만나보세요. 다음뉴스는 국내외 주요이슈와 실시간 속보, 문화생활 및 다양한 분야의 뉴스를 입체적으로 전달하고 있습니다.

Gamja bokkeum, Korean panfried potato (Holly Ford)

If you visit a Korean home for a home-cooked meal, you’ll be amazed at the variety of delicious Korean side dishes served along with the main course.

This Korean potato stir-fry (gamja bokkeum) is one that you’ll see pretty often, and it is one dish that I adore.

Gamja bokkeum is a simple Korean stir-fried or panfried potato side dish, or banchan. It’s a gluten-free side dish and perfect for vegetarians and vegans.

You can stir-fry the potato alone or with other vegetables. Some even add a few strips of ham to make it heartier.

I like mine with whatever simple vegetables I have on hand, usually onion and carrot. The vegetables dress up the plain potato -- I like things pretty, even with a boring potato.


- 2 medium Yukon potatoes, or 1 large russet potato

- 1 tbsp oil

- 1 clove garlic, minced

- salt to taste

- pepper to taste

- 2 tsp toasted sesame seeds


1. 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.

2. Cut the potato into about 3 millimeter slices. Spread the potato slices out like a deck of cards, overlapping with each other, and slice them into 3 mm strips. Again, slightly thicker or thinner strips are just fine.

3. Rinse the potato strips under cold running water several times to get rid of the starchiness. Drain the potato in a colander to strain excess water.

4. 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.

5. 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’t want to break the potato strips.

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

By Holly Ford (https://www.beyondkimchee.com)


Hye-gyoung Ford (aka Holly) is a well-known Korean food blogger and the author of “Korean Cooking Favorites.” Born and raised in Korea, she has lived in many countries. She shares her recipes and food memories in her blog, Beyond Kimchee. - Ed.

By Korea Herald(khnews@heraldcorp.com)

Copyright© 코리아헤럴드. 무단전재 및 재배포 금지.

이 기사에 대해 어떻게 생각하시나요?

이 뉴스에 대해 의견을 나눠보세요.
톡방 종료까지 00:00:00 남았습니다.

타임톡 참여하기