📝 About This Recipe
A cornerstone of Korean home cooking, Gamja-chae-bokkeum transforms the humble potato into a sophisticated side dish with a delightful 'al dente' crunch. Unlike Western mashed or fried potatoes, this banchan focuses on removing starch to achieve clean, individual strands that are savory, nutty, and subtly sweet. It is the ultimate comfort food that brings a clean, earthy balance to any traditional Korean meal spread.
🥗 Ingredients
Main Ingredients
- 2 large Russet or Yukon Gold potatoes (peeled and julienned into 1/8-inch thick matchsticks)
- 1/2 medium Onion (thinly sliced)
- 1/3 medium Carrot (julienned into thin matchsticks for color)
- 1 piece Green chili pepper (optional) (seeded and thinly sliced for a hint of heat)
Starch Removal & Seasoning
- 4 cups Cold water (for soaking)
- 1 teaspoon Fine sea salt (divided use)
- 1 tablespoon Minced garlic (freshly minced)
- 2 tablespoons Neutral oil (vegetable, canola, or grapeseed oil)
- 1 teaspoon Toasted sesame oil (added at the end for aroma)
- 1/4 teaspoon Black pepper (freshly cracked)
For Garnish
- 1 teaspoon Toasted sesame seeds (lightly crushed between fingers)
- 1 stalk Green onion (finely chopped)
👨🍳 Instructions
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1
Peel the potatoes and slice them into thin planks about 1/8-inch thick. Stack the planks and slice them again into uniform matchsticks (julienne).
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2
Immediately place the potato matchsticks into a large bowl of cold water. Swish them around to release the surface starch; the water will turn cloudy.
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3
Drain the potatoes and refill the bowl with fresh water and 1/2 teaspoon of sea salt. Let them soak for 10 minutes. This prevents browning and seasons the potatoes from within.
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4
While the potatoes soak, julienne the carrot and slice the onion and optional chili pepper into similar thin strips to ensure even cooking.
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5
Drain the potatoes thoroughly in a colander. Pat them dry with a clean kitchen towel or paper towels. Removing excess moisture is crucial to prevent steaming and sticking.
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6
Heat a large non-stick skillet or wok over medium-high heat. Add the neutral oil and swirl to coat the surface.
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7
Add the minced garlic to the oil and sauté for just 10-15 seconds until fragrant but not browned.
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8
Add the potato matchsticks to the pan. Stir-fry for 3-4 minutes, tossing frequently so they cook evenly without browning too much.
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9
Add the onions and carrots to the pan. Continue to stir-fry for another 3 minutes. The potatoes should start to look translucent.
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10
Season with the remaining 1/2 teaspoon of salt and the black pepper. If using the green chili, add it now.
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11
Test a potato strand for doneness. It should be tender but still hold its shape with a slight 'snap' (al dente). If too firm, cover with a lid for 1 minute to let the steam finish the core.
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12
Turn off the heat. Drizzle the toasted sesame oil over the potatoes and give it one final toss to coat.
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13
Transfer to a serving plate and garnish generously with toasted sesame seeds and chopped green onions.
💡 Chef's Tips
Soaking the potatoes is mandatory; it removes the starch that causes the shreds to turn into a gummy mass. Try to cut the potato matchsticks into uniform sizes so they all finish cooking at the same time. Avoid overcooking; the charm of this dish lies in the clean, individual strands rather than a soft, mushy texture. If the potatoes are sticking to the pan, add a teaspoon of water instead of more oil to create a small amount of steam. For a variation, you can add a little bit of Spam or ham cut into matchsticks for a savory, kid-friendly version.
🍽️ Serving Suggestions
Serve as part of a traditional Korean 'Bapsang' alongside steamed short-grain white rice. Pairs beautifully with spicy main dishes like Jeyuk Bokkeum (Spicy Pork) to provide a cooling contrast. This dish can be served warm, at room temperature, or even cold from the fridge the next day. Mix leftovers into a bibimbap bowl for added texture and earthy flavor. Enjoy with a side of well-fermented Napa cabbage kimchi to cut through the richness of the sesame oil.