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You are here: Home / All Recipes / Gamja Bokkeum: Korean Stir Fried Potatoes

Gamja Bokkeum: Korean Stir Fried Potatoes

Connie Veneracion
A simple side dish to accompany most fried or grilled chicken, meat or seafood dishes.
What makes this recipe stand out from other gamja bokkeum recipes? Well, I reserved some sauce from my buldak (Korean “fire” fried chicken), and finished cooking the potatoes in it. The result was sweet-spicy stir fried potatoes with just enough kick to awaken the taste buds.
And if you don’t have buldak sauce? Oh, don’t worry, the potatoes are cooked with shallot and garlic, and they impart plenty of flavor.
Gamja bokkeum (Korean stir fried potatoes)
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Side Dish
Cuisine Korean
Servings 4 people

Ingredients
  

  • 3 to 4 medium potatoes, peeled and cut into fingers a la French fries
  • 2 tablespoons peanut oil, or any oil with a high smoke point
  • 1 large bell pepper, seeded, cored and julienned
  • 2 shallots, peeled and thinly sliced
  • 4 cloves garlic, chopped
  • 4 tablespoons buldak sauce, or substitute 3 tablespoons soy sauce plus one tablespoon sugar

Instructions
 

  • Soak the cut potatoes in water with one tablespoon salt. Leave for 10 minutes.
  • Drain the potatoes and pat dry with a kitchen towel.
  • Heat the cooking oil in a wok or frying pan.
  • Add the potatoes to the hot oil. Cook, stirring, for about three minutes.
    Cooking Gamja bokkeum (Korean stir fried potatoes)
  • Add the pepper strips. Stir fry until the edges of the potato strips start to turn light brown.
  • Add the sliced onion and garlic. Stir fry for another minute.
    Gamja bokkeum (Korean stir fried potatoes) in wok
  • Pour in the sauce (and sugar if using plain soy sauce) and continue cooking until the potatoes are done but still crisp.
  • Transfer to a serving plate, sprinkle with sliced scallions and serve.

Notes

Updated from a recipe originally published in July, 2012.
Looking for Filipino food?Visit CASA Veneracion for modern twists on favorite classics!

If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.

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About Connie Veneracion

To feed my obsession with Asian cultures, I created Devour Asia. Why Asia? It goes back to my childhood through early adulthood. Chinese food, Samurai and Voltes V, Asian Civilizations and World History. Read more.

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