Stir-Fried Shredded Potatoes (Gamja-chae Bokkeum)

What Is Gamja-chae Bokkeum?

“Gamja” means potato,
“chae” means shreds or strips, and
“bokkeum” means stir-fry in Korean.

So, Gamja-chae Bokkeum (감자채볶음) translates to “stir-fried shredded potatoes.”

In Korean homes, some of the most comforting dishes aren’t elaborate or bold — they’re the quiet, everyday side dishes that show up without fuss but are always missed when absent.
Gamja-chae Bokkeum (감자채볶음) is one of those dishes.

Just thinly shredded potatoes stir-fried with a touch of oil and salt, maybe a few slivers of carrot for color, and finished with a drizzle of sesame oil. It sounds almost too simple to be special — but don’t let its humble appearance fool you.
This dish holds a place in many Korean childhood memories: tucked into lunchboxes, served alongside warm bowls of rice, or made in big batches for family meals.

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Stir-Fried Shredded Potatoes (Gamja-chae Bokkeum)

Stir-fried shredded Potatoes (Gamja-chae Bokkeum) are a light and savory Korean side dish made with thinly julienned potatoes and carrots, lightly stir-fried with oil and salt, and finished with sesame oil and seeds. It's simple, healthy, and pairs perfectly with rice.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 2 people

Course: Side Dish

Cuisine: korean

Calories: 500

Ingredients Method Notes

Ingredients

  

• 2 medium potatoes
• 1/2 medium carrot
• 1/2 onion
• 1/2 tsp salt
• 1-1.5 tablespoons cooking oil
• A few drops of sesame oil
• A sprinkle of sesame seeds

Optional(for extra flavour)

• 1/2 tsp minced garlic
• A pinch of black pepper

Method

 

1. Prepare the vegetables
   
2. Peel and shred the potatoes into thin matchsticks. Slice the potato lengthwise into 3–4 mm-thick slabs (about 1/8 inch).
   
3. Soak them in cold water for about 5 minutes to remove starch, then drain well.
4. Peel and cut the carrot into thin matchsticks
   
5. Slice onion if using.

Start stir-frying

1. Heat a pan with cooking oil over medium heat.
2. If using garlic, stir-fry it first to release aroma.
   
3. Add potato and carrot (and onion if using), and stir-fry evenly.
   
4. Add salt and black pepper if desired.
   
5. Stir-fry until the potatoes and carrots are just tender and slightly translucent (not mushy).
6. Turn off the heat. Drizzle sesame oil and sprinkle sesame seeds to finish.
   

Notes

Tips

• To soften the vegetables quickly: Add 1–2 tbsp water, cover with a lid, and let steam for 1–2 minutes.
• Serve as a side dish with rice, or use it in lunch boxes or Korean-style meal sets.
• Use 2 medium-sized potatoes, about 150–180g each
• Soak the cut potato strips in cold water for 5–10 minutes to remove surface starch.
• Then rinse and drain well before stir-frying. This helps prevent sticking and gives a clean, light texture.

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