Cooked With Vegetables

Gamja bokum (Korean stir fried potatoes)

Gamja bokum (Korean stir fried potatoes) |

For those who feel that fried chicken and potatoes are an inseparable pair, know that in Asian cooking, chicken and potatoes, just as tasty and just as succulent, can be enjoyed without any deep frying involved.

This banchan (side dish) of stir fried potatoes and peppers is a wonderful accompaniment for buldak (spicy Korean fried chicken). Based on a recipe from Heart, Mind and Seoul.

Gamja bokum (Korean stir fried potatoes)
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 3
Author: Connie Veneracion
  • 3 medium potatoes peeled and cut into strips (a la French fries)
  • 2 tablespoons vegetable oil
  • 1 large bell pepper seeded and cored, and cut into thin strips
  • 1 onion or 2 shallots, thinly sliced
  • 4 cloves garlic chopped
  • 4 tbsps reserved marinade from the buldak recipe (or substitute soy sauce plus 1 tbsp. of sugar)
  1. Soak the cut potatoes in sater with 1 tbsp. of salt. Leave for 10 minutes.
  2. Heat the cooking oil in a wok or frying pan.
  3. Drain the potatoes and pat dry with a kitchen towel.
  4. Add the potatoes to the hot oil. Cook, stirring, for about three minutes.
  5. Add the pepper strips. Stir fry until the edges of the potato strips start to turn light brown.
  6. Gamja bokum (Korean stir fried potatoes)
  7. Add the sliced onion and garlic. Stir fry for another minute.
  8. Gamja bokum (Korean stir fried potatoes)
  9. Pour in the sauce (and sugar if using plain soy sauce) and continue cooking until the potatoes are done but still crisp.
  10. Transfer to a serving plate, sprinkle with sliced scallions and serve.

Gamja bokum (Korean stir fried potatoes)

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