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recipe crispy matchstick potatoes

Korean Stir Fried Potatoes

  • Author: Funky Asian Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: serves 3-4 1x
  • Category: small plates, sides
  • Cuisine: Korean


  • ½ pound boiling potatoes (Yukon Gold, Bliss, Etc)
  • ¼ large onion, finely sliced
  • 2 Tablespoon neutral oil
  • 2 cloves garlic minced
  • 2 Tablespoons sesame oil
  • Salt and ground black/white pepper to taste
  • 1 scallion trimmed and minced
  • 2 teaspoons roasted sesame seeds


  1. Wash and peel the potatoes (you can also leave the skin on if you prefer). Cut the potatoes into thin ¼ inch slices and then stack the slices and slice through them creating matchsticks. Place the potatoes in a medium pot with 6 cups of water and 1 ½ Tablespoons of salt (sounds like a lot but it mostly gets drained off).
  2. Bring the potatoes to a simmer over high heat and then cook the potatoes for 1-2 mins until just cooked but still very firm. 
  3. Drain the potatoes and set aside.
  4. Heat a medium skillet over medium high for several minutes and then add the neutral oil and onions. Stir fry for 5 mins until the onions are translucent and starting to brown. Add the minced garlic and stir.
  5. Add the potatoes and sesame oil, stirring gently to combine. Add the scallions and stir for a minute to wilt the scallions.
  6.  Taste and season with ground pepper and salt to taste. 
  7. Transfer to a plate and garnish with the sesame seeds. Serve hot, room temperature, or cold.

Keywords: banchan, potatoes, Gamja Bokkeum, korean, side dishes, veggies,