Gamja Bokkeum (Korean Sweet Soy-Glazed Potatoes)
A simple glazed potato banchan you won't be able to stop making, or eating.
Dish: Gamja Bokkeum
Variant: Soy-Glazed Gamja Bokkeum
- Total time
- 25 min
- Active time
- 5 min
- Yield
Serves 2 to 4 as a large side dish, or 4 to 6 as a banchanServes 2 to 4 as a large side dish, or 4 to 6 as a banchan
- Difficulty
- Medium
- Equipment
- 2 required
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Ingredients and Constraints
Ingredients
Ingredient watchpoints2 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Soy Sauce
3 tablespoons (45ml) soy sauce (see note)
The source row includes a form, size, temperature, or preparation detail.
Details and source
Yukon Gold Potatoes
10 ounces (285g) small Yukon Gold potatoes, rinsed and halved (see note)
The source row includes a form, size, temperature, or preparation detail.
Details and source
Additional ingredient notes
Required setup
Equipment
Source video
Source video
Method Timeline
Prep
ActivePrep
5 min
Source Recipe JSON-LD prepTime.
Cook
ActiveCook
20 min
Source Recipe JSON-LD cookTime.
Rest
PassiveRest
Not listed
Source step includes a 30-second rest to allow excess moisture to evaporate.
Finish
ActiveFinish
Not listed
Final serving step and finishing actions from the source directions.
Step 1
In a small bowl, whisk together soy sauce, water, sugar, fish sauce, and garlic until sugar is dissolved, about 30 seconds. Set aside.
WhiskStep 2
Pour oil into a 3-quart saucier or saucepan. Add potatoes, arranging them cut-side down in a single layer. Set saucier over medium-high heat and cook, uncovered, until potatoes are light golden-brown on cut-side, 5 to 6 minutes.
5 min-6 minCook3-quart Stainless Steel Saucier with Lid%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__02__20200205-banchan-gamja-bokkeum-stir-fried-potatoes-vicky-wasik-6-62e0c5b874a344c7ba76a85290e30feb.jpg&w=3840&q=75)
Image detailsPan-frying halved Yukon gold potatoes and stirring with metal chopsticks.Serious Eats / Vicky Wasik · Gamja Bokkeum (Korean Sweet Soy-Glazed Potatoes)Dev reference Visual cue
until potatoes are light golden-brown on cut-side, 5 to 6 minutes
Checks2
Visual cueInfoVisualuntil potatoes are light golden-brown on cut-side, 5 to 6 minutes
Expected state: until potatoes are light golden-brown on cut-side, 5 to 6 minutes
TimingInfoTiming5 to 6 minutes
Target: 5-6 minute
Expected state: Set saucier over medium-high heat and cook, uncovered, until potatoes are light golden-brown on cut-side, 5 to 6 minutes.
Inputs and tools4
Uses
- 2 tablespoons (30ml) vegetable oil
- 10 ounces (285g) small Yukon Gold potatoes, rinsed and halved (see note)
Equipment
Techniques
Why and source
This step has reviewed source-backed guidance.
Step 3
Lower heat to medium-low, add soy sauce mixture and stir to combine with potatoes. Cover saucier with a lid, and cook until potatoes are completely tender and offer no resistance when pierced with a cake tester or paring knife, about 10 minutes.
10 min3-quart Stainless Steel Saucier with Lid%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__02__20200205-banchan-gamja-bokkeum-stir-fried-potatoes-vicky-wasik-9-dca7e028a1ad486b8fe10542e562892c.jpg&w=3840&q=75)
Image detailsSimmering potatoes in soy sauce mixture, and testing for doneness with a paring knife.Serious Eats / Vicky Wasik · Gamja Bokkeum (Korean Sweet Soy-Glazed Potatoes)Dev reference Checks1
TimingInfoTimingabout 10 minutes
Target: 10 minute
Expected state: Cover saucier with a lid, and cook until potatoes are completely tender and offer no resistance when pierced with a cake tester or paring knife, about 10 minutes.
Inputs and tools7
Uses
- 3 tablespoons (45ml) soy sauce (see note)
- 3 tablespoons (45ml) water
- 2 tablespoons (30g) sugar
- 1 teaspoon (5ml) fish sauce
- 1 medium clove garlic (5g), finely grated
- 10 ounces (285g) small Yukon Gold potatoes, rinsed and halved (see note)
Equipment
Why and source
This step has reviewed source-backed guidance.
Step 4
Remove lid and increase heat to high. Cook, uncovered, stirring constantly with a heat-resistant rubber spatula, until liquid has reduced and thickened to a sticky caramel consistency that fully glazes the potatoes, 1 to 2 minutes.
1 min-2 minHeat-resistant SpatulaStep 5
Remove from heat, and transfer potatoes to serving bowl. Drizzle with sesame oil, sprinkle with sesame seeds, and serve.
Serve
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
Serves 2 to 4 as a large side dish, or 4 to 6 as a banchan
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
You can use joseon ganjang (Korean soy sauce made from soy alone), yangjo ganjang (Korean soy sauce made from soy plus wheat), or even Japanese soy sauce here, if that's what you
You can use joseon ganjang (Korean soy sauce made from soy alone), yangjo ganjang (Korean soy sauce made from soy plus wheat), or even Japanese soy sauce here, if that's what you have. See our guide to the Korean pantry for more on the most common varieties of Korean soy sauce.
Look for potatoes that are about 1 1/2 inches in diameter.
Look for potatoes that are about 1 1/2 inches in diameter. If you can't find small potatoes, cut larger Yukon Golds into 1 1/2-inch pieces.
This dish is best enjoyed immediately.
This dish is best enjoyed immediately.
Recipe Utilities
Account actions, source details, export, and reporting stay available without interrupting the cooking flow.
Source and Origin
Origin declaration
Adapted from source
Imported from the Serious Eats page for dev review.
Copy risk: Unchecked
Gamja Bokkeum (Korean Sweet Soy-Glazed Potatoes)
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