Gamja Chae Bokkeum (Stir-Fried Julienned Potatoes)
A stir-fried julienned potato side dish cooked until crisp-tender with savory oyster sauce and fragrant garlic.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Rinsing the starch from the julienned potatoes keeps them delightfully crisp when stir-fried. Cooking the potatoes and onion in fragrant minced garlic oil and seasoning with oyster sauce adds rich umami. It stays dry without turning watery, making it great for lunchboxes or children's side dishes.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Potato2, 300 g (medium)
- Onion1/2, 90 g (medium)
- Large green onion (daepa)a little
Seasoning
- Salt1/2 tsp
- Oyster sauce1 tsp
- Minced garlic1/2 tbsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
- If you want some heat, about 2 Cheongyang chili peppers work nicely; for extra color, carrots or bell peppers are great additions.
- Rinse the julienned potatoes in cold water to remove excess starch, then drain well in a colander.
Steps
Slice the ingredients
To preserve a good texture, julienne the potatoes not too thinly, about 0.3 cm thick.
Julienne the onion to match the thickness of the potatoes. Finely slice the large green onion into small rounds.
Rinse the julienned potatoes in cold water to wash off the starch, then drain well in a colander.
Stir-fry
Heat 2 tbsp of cooking oil in a preheated pan, add the minced garlic, and stir-fry carefully so it does not burn to bring out its aroma.
Add the potatoes and stir-fry briskly until they become translucent. They will finish cooking later when stir-fried together with the onion.
Add the onion and season with the salt and oyster sauce.
Stir-fry until the onion softens slightly, the potatoes turn fully translucent, and a slight crunch remains.
Taste it, and if it is underseasoned, adjust with salt.
Add the sliced large green onion, toss once or twice, turn off the heat, and mix in the toasted sesame seeds and toasted sesame oil to finish.
I find that stir-frying the garlic first until fragrant and staggering the addition of the potatoes and onion adds an extra depth of flavor.
A little oyster sauce in the middle and the aroma from the large green onion at the end make this Gamja chae bokkeum truly delicious.
Ppunwife's tips
- Stir-frying the garlic first until fragrant and staggering the addition of the potatoes and onion creates a much deeper flavor.
- Adding a little oyster sauce in the middle and finishing with large green onion for aroma makes this Gamja chae bokkeum truly delicious.
FAQ
How can I keep the julienned potatoes from sticking together while stir-frying?
After julienning, rinse them in cold water to wash away surface starch, then drain thoroughly in a colander before stir-frying.
What ingredients can I add for extra color or spiciness?
For a kick of heat, add Cheongyang chili pepper; for vibrant color, julienned carrots or bell peppers work wonderfully.
Why aren't the potatoes and onion added at the same time?
The firmer potatoes need to cook first until translucent before adding the onion so the onion does not become overly soft and both finish with the right texture.
