Gamja Bokkeum (Stir-Fried Potato Matchsticks) with Garlic Oil
A clean, savory side dish of matchstick potatoes and onions stir-fried in fragrant garlic oil.
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 →
Potatoes are rinsed of excess starch, stir-fried in garlic oil made right in the pan, and finished with oyster sauce and onions for deep savory flavor and moisture. With gentle aromatics from green onion and garlic rather than spicy seasonings, this makes a wonderful side dish for lunch boxes or kids' meals.
- Servings
- about 3–4 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Potato5 (small)
- Onion1/2 (1, large, or medium)
- Large green onion (daepa)1/2 stalk
- Cooking oil3 tbsp
Seasoning
- Minced garlic1 tbsp
- Oyster sauce (or tuna extract sauce (chamchi-aek), yondu (vegetable seasoning essence))1/2 tbsp
- Salt1/2 tsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
- Finely julienne the potatoes, rinse them in water to remove excess starch, and drain thoroughly.
Steps
Prepare the ingredients
Prepare 5 small potatoes, 1/2 large onion (or 1 medium onion), and large green onion (daepa).
Slice the vegetables
Finely slice the onion and finely chop the large green onion.
Finely julienne the potatoes, rinse them in water to remove excess starch, and drain thoroughly.
Stir-fry the potatoes in garlic oil
Heat a pan, add a generous 3 tbsp of cooking oil, add 1 tbsp of minced garlic, and stir-fry gently to make garlic oil.
Stir-frying the garlic first like this, rather than adding it midway through cooking, creates a rich flavor without any harsh garlic pungency.
Add the potatoes and stir-fry over medium heat so they absorb the garlic oil well.
Add 1/2 tbsp of oyster sauce and stir-fry to lightly season the potatoes and boost savory flavor.
Add the onion and stir-fry
Once the potatoes are somewhat cooked through, add the onion and stir-fry until tender.
At the end, add 1/2 tsp of salt to finish seasoning.
Add the large green onion and toss quickly, then turn off the heat and finish by mixing in 1 tbsp of toasted sesame oil and 1 tbsp of toasted sesame seeds evenly.
Finish
Stir-frying potatoes alone can feel a bit dry and crumbly, but adding sweet, moist onions makes it taste much better.
Since it does not release liquid, it makes an ideal lunch box banchan; after serving it once or twice, I like to use up the rest in bibimbap.
Eat a healthy, delicious home-cooked meal today and have a happy day.
Ppunwife's tips
- Stir-frying the garlic first, rather than adding it midway through cooking, creates a rich flavor without any harsh garlic pungency.
- Stir-frying potatoes alone can feel a bit dry and crumbly, but adding sweet, moist onions makes it taste much better.
FAQ
Why rinse the potato starch off with water? AI-generated
It keeps the potato matchsticks from sticking to the pan or breaking apart, helping them hold their shape cleanly as they cook.
Can I use another seasoning instead of oyster sauce?
You can use the same amount of tuna extract sauce (chamchi-aek) or Yondu liquid seasoning.
Why fry the minced garlic first at the very beginning?
Infusing the oil with garlic first reduces harsh raw garlic pungency and elevates the overall aroma of the dish.
