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.

Leave your rating:

So far this is rated 5/5 from 5006 votes

Be the first to rate this.


  1. Ayep& has 1 comment

    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!

  2. Juana& has 1 comment

    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

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

      yes, you can keep it in the refrigerator for several hours before eating, but it tastes the best right after making it.

  3. 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!! :)

  4. Ken& has 6 comments

    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! :)

  5. Renee& has 1 comment

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

  6. Yarjka& has 1 comment

    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?

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

      Yes, I think so. Kongnamul muchim (soybean sprout side dish) is a very common Korean side dish.

  7. SuChin& has 1 comment

    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.

  8. Lennie& has 4 comments

    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

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

      I don’t think soy sauce smells bad!

    • Ken& has 6 comments

      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!

  9. Rach& has 3 comments

    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.

  10. Michelle

    Mmm your recipe helped me make my boyfriend’s favorite panchan! Thank you! I love your video, it really helped :)

  11. FTTS& has 4 comments

    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!

  12. Florence

    may i know potato side dishes the taste is sweet more than than salty or satly more than sweet ? ^^

  13. Newbie& has 1 comment

    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!

  14. Jenny& has 2 comments

    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!!

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

      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.

  15. Ilene& has 1 comment

    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?

More comments to read! Jump to page: 1 3 4 5 6