Potato & soy sauce side dish

Gamja-bokkeum 감자조림

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).



  1. 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.
  2. Put the potato into a colander under running water to remove the starch.
  3. Cut ½ cup’s worth of onion into bite sized chunks. Set aside.
  4. Add 1 tbs olive oil to a heated pan. Put the potato into the pan.
  5. Add 2 cloves of minced garlic and sauté it until the potato looks a little translucent.
  6. Add the onion and keep stirring for a few minutes.
  7. 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.
  8. Keep stirring so it doesn’t burn. Add more water if it looks like it needs some.
  9. 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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  1. Maangchi New York City joined 8/08 & has 12,047 comments

    corn starch and corn syrup are totally different!
    check this out, https://www.maangchi.com/ingredients/corn-syrup

  2. how to u get corn syrup???we only have corn starch can we use corn starch?

  3. Maangchi New York City joined 8/08 & has 12,047 comments

    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,

  4. sachi& has 1 comment

    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!

  5. mina& has 16 comments

    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. (:


  6. 망치님, 너~무 너무 감사합니다!! 요리하는것을 좋아하는데 가끔식 조리법이 피료해요…망치님의 조리법을 사용하니, 우리 가족이 맛있어합니다 ;) 더욱더 많이 가르처주세요. ps 감자조림 너무 맛있어요

  7. Maangchi New York City joined 8/08 & has 12,047 comments

    hoho, yeah so far 2 Sylvia here. : )

  8. Sylvia joined 9/08 & has 78 comments

    OH there are two of us using Sylvia…….I haven’t commented for a while so this is someone new.

  9. sylvia& has 1 comment

    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.

  10. Maangchi New York City joined 8/08 & has 12,047 comments

    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.

  11. 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! :)

  12. 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

  13. 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?

  14. Maangchi New York City joined 8/08 & has 12,047 comments

    matt and Justine!
    I’m glad to hear your feedback!

  15. I just made this dish, very tasty =D thanks a lot!

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