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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
Cook Time 10 minutes
Total Time 20 minutes
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.