Korean Stir Fry Potatoes, Gamjabokkeum!
Gamja means potato in Korean. Bokkeum means stir fry. Every family has their own version of Korean Stir Fry Potatoes, Gamjabokkeum. Some fries with green onions, some do nothing but potatoes, some season with soy sauce, some add different types of protein, etc. I do, too, make it differently every time I make this dish. Today’s version is my favorite, though, simply delicious.
Korean Stir Fry Potatoes are usually a side dish for a typical Korean meal. It is fantastic for a lunch box too. But I also like to eat it as breakfast, brunch, or just a snack with a glass of wine or ice-cold beer. When I want it with wine or beer, I like to add some dried chilis- I don’t know why but that makes me feel like it’s more a complete dish than a side dish. Hahaha! It’s a super quick and easy dish to make, so let’s get started!
Protein is not necessary for Korean Stir Fry Potatoes, but I love the mixture of flavor and texture. Today I decided to use Omni Pork Luncheon, it’s plant-based luncheon meat.
After I went plant-based if there was one thing I missed… I’m not gonna lie, and it was processed meat. Like spam, hotdogs, Korean sausage… lol I’m so bad, I know! But we must fulfill our inner child from time to time, you know. lol
You can find Omni Pork products in Sprouts or Wholefoods if you are living in the U.S mainland.
BTW, It’s NOT sponsored!
Heat a large nonstick skillet over medium-high heat.
You MUST use a nonstick skillet. Otherwise, it can be a huge mess!
Add 2 tbsp oil, swirl to coat, and place the luncheon meat. Cook luncheon meat until golden brown on both sides, about 2 to 3 minutes on each side.
Meanwhile, julienne 2 large peeled Yukon gold potatoes. About 1/4-inch thin.
When luncheon meat is done cooking, remove from the heat and set aside.
Add the potatoes and cook in the same pan with grease until it’s 1/2 way cooked, about 3 minutes. Add 1 tbsp oil if potatoes stick too much. 
Meanwhile, potatoes are cooking, slice 1/4 of onion nice and thin. Add the onion, season with 1 tsp salt and 1/4 tsp black pepper. Add the dried chilis if you like. Break the chili a bit so that the spicy flavor will come out. Stir try for 3 to 4 minutes or until onion is translucent and potatoes are fully cooked.
Now, cut the luncheon meat into long match sticks and toss it in with the potatoes. Transfer to a serving plate, serve with a warm bowl of rice and other side dishes, or ice-cold beer!
Enjoy!
Korean Stir Fry Potatoes
Ingredients
- 2 tbsp cooking oil
- 6 slices Omni pork Luncheon Meat
- 2 large Yukon gold potatoes, peeled & julienned
- 1/4 of a large onion, sliced thinly
- 1 tsp salt
- 1/4 tsp black pepper
- 3 to 5 dried chili, optional
Instructions
- Heat a large nonstick skillet over medium-high heat. Add the oil, swirl to coat, and place the luncheon meat. Cook luncheon meat until golden brown on both sides, about 2 to 3 minutes on each side. Remove from the heat, and set aside.
- Add the potatoes and cook in the same pan with grease until they are 1/2 way cooked, about 3 minutes. Add 1 tbsp oil if the potatoes stick too much.
- Add the onions, and season with salt and pepper. Add the dried chilis if you like. Break the chili a bit so that the spicy flavor will come out. Stir fry for 3 to 4 minutes or until the onions are translucent and potatoes are fully cooked.
- Meanwhile, cut the luncheon meat into long match sticks and toss them in with the potatoes. Transfer to a serving plate, serve with a warm bowl of rice and other side dishes, or ice-cold beer! Enjoy!
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