Stir-fried potato matchsticks (gamja-chae-bokkeum)
A mild everyday Korean potato side dish. Thin even matchsticks and a brief covered steam help the potato cook without heavy browning.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
3 servings
Everyday kitchen measurements
For 3 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Cut into even 2–3 mm matchsticks. This dish needs potato; instant mashed potato cannot replace it.
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Optional
Slice thinly or omit.
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Optional
Cut into thin matchsticks or omit.
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Optional
Mince finely, or leave out for a simpler flavour.
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Substitute available
If Neutral cooking oil is unavailable
- Use instead
- Mild olive oil
- Substitute quantity
- 1 level eating spoonReference quantity: 15 ml
Use the same amount in the pan over medium-low heat.
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Essential
Season lightly; add gradually if your portions are smaller.
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Essential
A small amount creates steam. Add only if the potatoes are not yet tender.
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Optional
Fold in after turning off the heat, or omit.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Peel the potatoes and cut into even matchsticks about 2–3 mm thick. Slice onion and carrot into similar thin pieces if using, and mince garlic. Thick potato sticks take longer and may brown before the centre softens.
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Step 2
Rinse the potato in two changes of cold water, then soak for 5 minutes to remove loose starch. Drain in a sieve and pat off water thoroughly. Wet potatoes can splatter when they enter hot oil.
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Step 3
Warm the cooking oil in a nonstick pan over medium-low heat. Add optional onion and carrot and stir for 2 minutes, then add optional garlic for 20 seconds. Keep the garlic pale rather than browned.
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Step 4
Add the drained potato and salt. Stir-fry for 3–4 minutes, lifting and turning gently so strands separate and contact the pan. Lower the heat if they begin to colour; this side dish is normally pale.
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Step 5
If the potato is not yet tender, add 1 level eating spoon of water around the edge and cover for 2 minutes. Open the lid away from your face. Test one cooled strand; it should be tender all the way through without a hard raw centre.
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Step 6
Stir without a lid for 1–2 minutes until excess water evaporates. Turn off the heat and add optional sesame oil. Serve small portions as a side dish. Cook a little longer if any thicker strands remain firm.
Finished dish
Makes three side-dish portions. The goal is tender separate strands, not crisp French fries. Thickness and potato variety affect cooking time. Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour if the room is hotter than 32°C. Keep at 4°C or below, use within 3–4 days and reheat cooked leftovers to 74°C.
Enjoy every bite
How to enjoy it
Serve a small portion with rice and a stronger-flavoured main dish. Cool children’s portions and cut long strands shorter if needed.
Serve it with
Jeyuk Bokkeum — Spicy Pork Stir-fry
A little spicy sauce adds a stronger flavor beside a mild accompaniment.
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Korean meat and tofu patties (donggeurangttaeng)
A small savory bite complements a lighter noodle or vegetable dish.
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