Korea · 35 min · Vegan · Side dish · For beginners
Gamja Bokkeum
In German: Gebratene Kartoffelstreifen · In English: Stir-Fried Potatoes
For 4 servings · US units
Korean stir-fried potato matchsticks with onion, carrot and sesame
Gamja Bokkeum is one of those banchan that seem to show up on every Korean table: potatoes cut into thin matchsticks and stir-fried hot and fast with onion and a little carrot for colour. Soaking the matchsticks first is the whole secret — it keeps them separate in the pan instead of gluing together into one mass. Serve it with steamed rice and a couple of other side dishes and a weeknight dinner is sorted.
Ingredients
- 1¾ lbPotatopeeled and cut into thin julienne
- 2¾ ozOnionthinly sliced
- 1¾ ozCarrotcut into thin julienne, for colour
- 1 tspSaltfor seasoning or for drawing water from the julienne
- 2 tbspvegetable oilfor frying
- Sesame seedstoasted, for sprinkling
- Black pepperground, to taste
- 1 tbspadded off the heat at the end (optional)Dark oil pressed from toasted sesame seeds, with a strong, nutty, roasted aroma; usually added at the end in small amounts as a seasoning.Substitute: There is no real substitute, as no other oil carries the roasted aroma; at a pinch, a neutral oil with freshly pan-toasted, crushed sesame seeds helps, though the flavour stays clearly weaker.Read more
- 1 tbspfor a slightly sweet note (optional)A clear, runny syrup made from oligosaccharides, more mildly sweet than sugar — the everyday Korean sweetener for gloss and body.Substitute: Brown rice syrup from a health food shop comes closest, with a similar gloss and mildness, though it tastes faintly of malt. Glucose syrup or light corn syrup match the gloss and body well but are somewhat sweeter, so use a little less. Honey works at a pinch but brings a clear flavour of its own and more sweetness.Read more
- 1red chilithinly sliced, for colour (optional)
- Watera few spoonfuls while frying to prevent sticking (optional)
Method
- Cut potatoes into matchsticksPeel the potatoes, cut them into slices, then cut the slices into thin matchsticks.
- Soak out the starchPut the matchsticks in cold water for 10–15 minutes to draw out the starch — or simply rinse them, or salt them briefly instead.
- Drain and pat dryDrain the potatoes well and pat them dry so they can brown properly in the pan later.
- Prep onion and carrotMeanwhile, slice the onion thinly and cut the carrot into fine matchsticks.
- Stir-fry the potatoes hotHeat the neutral oil in a pan and stir-fry the potatoes over high heat, turning them often.
- Lower heat and cook throughTurn the heat down and keep cooking, either covered or with a few spoonfuls of water, until the potatoes are almost done.
- Add vegetables and fryAdd the onion and carrot, season with salt and fry until the vegetables are cooked but still have some bite.
- Season and add sesameTake the pan off the heat, season with black pepper and sprinkle with toasted sesame seeds.
- Serve with steamed riceServe as a side dish alongside steamed rice.
Tips and variations
If you want it really plain, leave out the onion and carrot and add a few rings of red chili for colour instead. A spoonful of oligosaccharide syrup gives it a gently sweet note, and the sesame oil goes in only after you've switched off the heat so its aroma stays put. Rather than adding more oil, splash in a few spoonfuls of water — nothing sticks and it doesn't turn greasy. If you prefer softer potatoes over ones with bite, just cook them a little longer. Traditionally it's served as banchan next to steamed rice and a few other side dishes.
Allergens
Contains: Sesame
These notes follow from this recipe's ingredient list. Ready-made products and brands may contain further allergens — please check the packaging yourself.
Something not right?
This recipe was put together from independent sources and checked before publishing. Even so, a mistake can slip through — an amount that does not add up, a step that does not work as written. If you spot something, write to us: we will look into it and put it right.
