Korean recipes:

Potato side dishes

Potato with soy sauce
(“gamja jorim”)

Gamja jorim (potato side dish) used to be my regular lunch box menu. My mother sometimes added small dried anchovies and carrot, and sometimes she added ham cut into dice like potato. I used to make this all the time as my children’s lunch box side dish, too.

Ingredients:
2-3 medium sized potatoes, onion, 2 cloves garlic, soy sauce, 1 tbs corn syrup, 1 tbs sugar, half cup of water.

  1. Peel the potatoes, wash, and cut them into 1 inch dice and make 2 cups.
  2. Rinse the potato using colander in running water to remove starch.
  3. Cut half onion into bite sized pieces.
  4. Heat the pan and add 1-2 tbs olive oil and pour the potato into the pan.
  5. Add 2 cloves of minced garlic and sauté it until the potato look a little translucent, then add the onion and keep stirring it.
  6. Add half cup of water into the pan, 2 tbs – 2½ tbs soy sauce (depends on your taste), 1 tbs of sugar, 1 tbs of corn syrup and mix it and simmer it over medium heat for about 10 minutes until the liquid is evaporated.Tip: Keep checking and stirring not to burn it and to cook evenly, if it needs more water, add some.
  7. When the potato is cooked, turn off the stove and add 1 tbs of sesame oil and sprinkle a pinch of sesame seeds.

Potato with mushroom
(“gamjachae bokkeum”)

This potato dish can be made only using potato. I found the taste turns out very good when white oyster mushroom is added. By using white oyster mushroom, this color of dish is still clean white. If you don’t have mushrooms, just use potato as it is.

Ingredients:
1 medium size of potatoes, 2 cloves garlic, 2 white oyster mushrooms, half onion, ½ ts to1 ts of salt, 1 to 2 tbs olive oil, 1 tbs sesame oil, 4 to 5 tbs of water.

Tip: If you only use potatoes, use 2 medium size potatoes and ½ cup of water.

  1. Peel the potatoes and wash and cut them into julienne strips.
  2. Wash the potato in running water using a colander to remove starch.
  3. Cut the mushrooms into julienne strips.
  4. Slice the onion and mince 2 cloves of garlic.
  5. In a heated pan, add 2 tbs of olive oil and add the potato strips. Stir it with a wooden spoon for 1 minute.
  6. Add 4-5 tbs water and lower the heat over lower heat to cook and stir it.
  7. Cover the lid of the pan and simmer it for a few minutes.
  8. Open the lid and add garlic and the mushroom strips and sauté until potato strips are fully cooked.
  9. Add ½ ts to1 ts of salt (depends on your taste), 1 tbs of sesame oil and turn off the heat.
  10. Garnish with chopped red pepper and green onion.

Posted Monday, April 7th, 2008 at 8:47 pm
Tagged: , , , , , , , , , , , , , , ,

96 Comments:

  1. bluebaby137 California/Michigan
    February 5, 2010 at 10:55 pm

    Hi Maangchi, I love your recipes =D
    I tried some of them, and it turned out really successful.
    I was wondering if you can post some Korean Radish sidedish recipes.
    Thank you so much!!

  2. koreanboba
    January 25, 2010 at 10:18 pm

    질문이 있어요. Whenever I make anything with potatoes like the two dishes you listed, my potatos always come out mushy on the sides. I try to fry it a little longer but it doesn’t look as firm as yours.

    어떻게 할까요?

  3. Christine
    January 7, 2010 at 3:59 pm

    Hi Maangchi! I have been craving a taste of my childhood so from your website I am making yukgaechang, gamcha jorim for dinner, tonight. I have kimchi from the Korean market and some fried mondu will round out dinner. I am so glad to have found your website! Thanks so much!

  4. Ayep
    January 4, 2010 at 2:38 am

    Dear Ms Maangchi,

    I was in Korea last December-09. I’d tried sort like this potato which sell on the shop lot located just opposite of ticket counter to Nami island. I wonder if this is the same dish bcoz the potato that I bought looks a bit dryer than in the picture here. It had a sweet and bit crispy skin, nice and tender inside. I really fall in love with the potato and wish can make it on my own. Oh, I’m from Malaysia by the way. :) If anybody who read my comment happen to know the recipe, please let me know. Very much thank you and I love dak-bulgogi!

  5. Juana
    December 24, 2009 at 11:53 am

    For these 2 potato dishes, can it be stored refrigerated till ready to eat?

    Or it must be consumed immediately after preparing it? Meaning, it can’t be stored at all

  6. Fiona
    December 12, 2009 at 4:10 am

    Hi Maangchi! I made this for my sisters as a midnight snack and it was awesome!! i didn’t have enough corn syrup so i substituted it with some honey instead. and we used some realllly dark thick chinese mushroom soya sauce…. it still turned out great, but i wonder if it’d taste different with the normal recipe =P but anyway. thanks for sharing!! :)

  7. Ken
    November 12, 2009 at 8:21 am

    Hi Ms. Maangchi~

    I made both of these dishes tonight because I had a small bag of potatoes just sitting in my cupboard. The thing is I had ran out of onions today so the flavor wasn’t as deep as it could have been but it still tasted good! In the gamjachae bokeum I added some hot dogs cut up. hehe

    I want to show you my pictures… but I don’t really know where I should post them. Do I just show you a link? Following your recipes is helping me improve my cooking by a lot! :)

  8. Renee
    November 4, 2009 at 8:58 pm

    Thanks for the recipe!!! I love this potato and your website was very helpful!!!

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