This gamja-bokkeum (stir-fried potato side dish) used to be on 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 boxes, too.
The other recipe in this video is Gamjachae-bokkeum (stir-fried shredded potato).
Ingredients
- potatoes
- onion
- 2 cloves garlic
- soy sauce
- 1 tbs corn syrup
- 1 tbs sugar
- half cup of water
Directions
- Peel the 2-3 medium sized potatoes (15 oz, or 425 grams worth). Wash and cut them into ¾ inch cubes until you have 2½ cups’ worth.
- Put the potato into a colander under running water to remove the starch.
- Cut ½ cup’s worth of onion into bite sized chunks. Set aside.
- Add 1 tbs olive oil to a heated pan. Put the potato into the pan.
- Add 2 cloves of minced garlic and sauté it until the potato looks a little translucent.
- Add the onion and keep stirring for a few minutes.
- Add a half cup of water to the pan, 2 tbs of soy sauce, and 1 tbs of corn syrup (or sugar). Mix and simmer over medium heat for about 10 minutes until the liquid is evaporated.
- Keep stirring so it doesn’t burn. Add more water if it looks like it needs some.
- When the potato is cooked, turn off the stove and add 1 tbs of toasted sesame oil. Sprinkle a pinch of sesame seeds over top and serve with rice.
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Hi Maangchi,
This recipe was a great help. Love the video. Very helpful. My wife and I just learned how to make bulgogi, and this was the perfect side dish to go with it! We’re going to try all your other recipes and tutorials very soon.
We were wondering if the bean sprout side dish we’ve had at a Korean restaurant is prepared the same way?
Yes, I think so. Kongnamul muchim (soybean sprout side dish) is a very common Korean side dish.
Hello Maangchi,
I love your website. I’m half Korean and I love korean food but my mom never taught me how to cook Korean food, so I just love watching your videos.
I just made this dish for my family and it was great! :)
Thank you and Take Care.
Nice! Yeah try out more recipes! : )
i was wondering…my mom told me that if u put soy sauce on the pan while you’re cooking,it’ll start to smell bad o.o doesn’t it smell bad? coz i watched almost all ur vids n you’ve put soy sauce on the pan many times =D lolz
I don’t think soy sauce smells bad!
I think that’s if your pan is too hot and the soy sauce burns. Then it starts to smell bad but I agree with Maangchi, soy sauce smells good!
Hi Maangchi,
I enjoy reading your recipes. Hope you can post a lotus root side dish recipe, which is quite similar to gamja jorim. I tried this side dish during a food festival in Singapore and i like it very much.
Thank you.
yes, lotus root side dish is called Yeongeun jorim
http://commons.wikimedia.org/wiki/File:Korean_cuisine-Yeongeun_jorim-01.jpg
I will post the recipe someday later, thanks!
Mmm your recipe helped me make my boyfriend’s favorite panchan! Thank you! I love your video, it really helped :)
Wonderful news! : )
Hi Maangchi!
I tried the second potato side dish yesterday! It came out great :) I’m so proud that I can finally eat what I cook! Here’s the pictures for them!
Oh I’m sorry, I guess the html code didn’t work, but here’s the link for anyone that would like to see. I know it helped me a lot when other people shared their pictures as well :)
http://i717.photobucket.com/albums/ww177/Korinesefood/gamjachaebokkeum.jpg
http://i717.photobucket.com/albums/ww177/Korinesefood/IMG_1358.jpg
Beautiful! Your 2 kinds of potato side dishes look like mine! Of course you followed the recipe tightly. : )
Thank you for sharing the photos!
may i know potato side dishes the taste is sweet more than than salty or satly more than sweet ? ^^
Maangchi, I can’t express how much I love your website! I hardly ever write comments online, but I had to let you know how much you have changed my life. I discovered your site from another korean recipe site my sister referred to me. I looked at the recipes on the other site, but instantly found your videos posted on that site to be the saving grace to my failed attempts at korean cooking, or more appropriately lack of attempts at korean cooking. My husband and I both grew up eating korean food and love it, but never learned how to make it from our mothers. I have tried written recipes from other websites, but without success and always went back to cooking non-korean food. But with your delicious recipes and enthusiastically simple teaching, I feel like I can make everything on your site. In fact I have already made deonjang jjigae, gye ran jjim, gamja jorim, korean salad, daegu jeon, and zucchini jeon this past weekend with success. But more importantly, I have found a new, enthusiastic love for korean cooking thanks to you. You should have your own show on the Food Network! Also fyi, I used agave syrup instead of corn syrup as I didn’t have any, and the gamja jorim turned out great. Thanks again, Maangchi, I can’t wait to try out more recipes!
omg, this is a terrific compliment! You are making me happy tonight!
Your site is wonderful! I love your interpretation on traditional Korean recipes. You’re really a lifesaver as I use your recipes to cook for my husband all the time. My husband now wants me to cook authentic Korean recipes for his parents! The Korean-American side of me wants to run away from the challenge but I know that I can do it, especially with your help!
I’ve tried out many of your recipes but I can’t seem to get the gamja jorim correct. How do you prevent the potatoes from going mushy? I want to cook them crispy like yours!
Thank You!!
Thank you for sharing your story related to Korean cooking. It sounds like you are treasure in your family because they rely on your Korean cooking. : )
If your gamjajorim turns out too mushy, cook the potatoes for shorter time than I do in my recipe. Your stove may be hotter than mine. In my recipe, “…over medium heat for about 10 minutes until the liquid is evaporated..” So instead of 10 minutes, cook 5-7 minutes.
I love going to a korean restaurant and getting all those side things (potatoes, seaweed,beansprouts etc.) with our meal, but can’t seem to get recipes- where do I look for them?
anonymous,
corn starch and corn syrup are totally different!
check this out, https://www.maangchi.com/ingredients/corn-syrup
how to u get corn syrup???we only have corn starch can we use corn starch?
sachi,
yayeee! Congratulation on your successful gamjajorim(potato side dish) making!
Meat jeon? Of course I have recipes for meat jeon.
I usually use sliced beef. Did you check my “cod jeon” recipe? https://www.maangchi.com/recipe/daegu-jeon
You can make beef jeon by following the recipe. Use beef instead of cod.
Or I make meatball style jeon using ground beef.
I’m going to post the recipes someday in the future,
Thank you,
Hello Maangchi!
I just tried you Gamja jorim recipe and it came out great! Tonight for dinner I’m making grilled kalbi ribs, hawaiian style poke, gyoza and your potatoes make the perfect side dish to go with it!
Also, I was wondering if you’ve ever heard of a dish called “meat jun.” I’m from Hawaii and meat jun is a popular entree–but one of my Korean friends told me that since it’s only a hawaiian style dish, I probably won’t find it in any restaurants outside of Hawaii. If you’ve never heard of it, please try it out. Its delicious! :)
Thank you again!
Sachi
hey, maangchi! thank you so much yet again… what would i do without you? this week i made gamja jorim and i ate it with the kimchi that i made from your recipe. i also had a bowl of miyeok guk that i made from dried seaweed that i bought in california. it was my last bag though, how sad! ):
anyway i just made a blog to write about my time in denmark. there will be some photos of korean food i’m trying to make. (:
http://atherosclerosis.blogspot.com/2009/01/turning-new-cabbage-leaf.html
망치님, 너~무 너무 감사합니다!! 요리하는것을 좋아하는데 가끔식 조리법이 피료해요…망치님의 조리법을 사용하니, 우리 가족이 맛있어합니다 ;) 더욱더 많이 가르처주세요. ps 감자조림 너무 맛있어요
hoho, yeah so far 2 Sylvia here. : )
OH there are two of us using Sylvia…….I haven’t commented for a while so this is someone new.
Hi Maangchi,
I was wondering with the potato in soy sauce dish is it soft on the outside? Because i know there is the sweet potato with a harder outside and soft on the inside and another one that is used as a side dish where the whole thing is soft, sweetish and soooo nice. Also!! I have a request for the pasta side dish.
Thankyou!
maria,
If I don’t answer your question, that means I don’t know the exact answer. I recommend posting your questions on the forum. https://www.maangchi.com/talk/forum/general-discussion
You may get better answer from someone else.
Anyway, there is another recipe for gamjajorim that you use whole potato: small size potatoes. I am going to post the recipe someday in the future.
Hi Maangchi!
You can disregard what I posted earlier. But I was just wondering if peeling the potatoes makes a difference for the Ganja Jorim? Would the potatoes cook the same? It’s only because the peel is the most nutritious part! :)
Hi, Maangchi.
I cooked Ganja Jorim for this lunch.
It was soooo yummmmy (and easy to cook)
THanks for sharing your own receipes with us
BBBye
i’m going to attempt to make this recipe. out of curiosity, what temperature setting would we heat up the pan to put the potatoes in up until we simmer it on medium?
matt and Justine!
I’m glad to hear your feedback!
I just made this dish, very tasty =D thanks a lot!
ahh ok….tyvm for the quick reply :)
matt,
No, I often make bulgogi without using my food processor especially when I cook little amount of bulgogi. It’s still delicious. And don’t worry about excessive marinade.
yummm…i cant wait! oh btw…ive been making the marinade for bulgogi which i put on just about anything :) but it doesnt really absord very well. The only difference to your recipe is i dont have a food processor. Would this affect it? I’ve had meat marinating in the fridge overnight and still it doesn’t absord like yours.
matt,
Your Korean pronunciation sounds great! : )
Gamjatang and dakdoritang are in the list of my upcoming cooking video recipes. haha, hungry kiwis!
Thanks a lot for your interest in my recipes.
thank you maangchi!
I’ve made a few of your recipes and its so easy with your great website.
My wife and i taught english in korea for 3 years and miss the food! I’ve tried to make kumjatang and dakduritang (sorry, awful translating), and its ok but not the same. Do you think you might show us hungry kiwis how to make one day?
Gang Shik,
I think the amount of the recipe is for 2-4 people. It’s a side dish, so you will eat it with cooked rice.
Thanks,!
Hello! I love your website and recipes! With the gamjachae bokkeum, how many servings is this approximately?
Summa,
Yes, you can use honey.
It’s ok to use honey right? I hope the flavour isn’t a big difference ^-^ because i couldn’t find corn syrup
jasmine,
no, I have never been to Yummy bbq in Hawaii. Give me more detailed description about the food or send me photo of it, then I may find out how they make it.
Hi, Maangchi love your recipes. This message is for both you and Jasmine. Im also from Hawaii and the potatoes at Yummy BBQ is similar to the recipe you have for Gamja Jorim but a little sweeter.
heres the recipe..sorry i dont have picture:
Korean potatoes(i dont know the real name):
Peel and cut 2 pounds potatoes into bite-sized pieces.
Immerse them in a brine of 2 cups water and 1 tablespoon rock salt for 10 minutes; drain.
Combine 1 cup water, 1/4 cup aloha shoyu (or light soy sauce), 1/4 cup sugar, 1 tablespoon minced garlic, 1/2 teaspoon black pepper and 1 tablespoon vegetable oil.
Place potatoes in shallow pan or skillet and pour sauce mixture over potatoes.
Cook over medium-high heat 10-20 minutes, stirring occasionally, until tender. Remove potatoes with slotted spoon and drizzle with 1-2 tablespoons of remaining sauce and sesame seed(optional).