Irresistible Gamja Bokkeum: Korean Sweet Soy-Glazed Potatoes

Authentic Korean Gamja Bokkeum Recipe - Sweet Soy-Glazed Potatoes

If you’re looking to spice up your meal rotation, this delectable take on gamja bokkeum, a Korean stir-fried potato banchan, is just what you need. In just 20 minutes, you’ll create a dish so addictive, you’ll want to make it again and again.

Our recipe starts by quickly shallow-frying small Yukon Gold potatoes to a perfect golden brown. These crispy spuds then simmer in a savory-sweet mixture of soy sauce, water, fish sauce, garlic, and sugar until they reach creamy perfection. The magic happens when we reduce the sauce into a sticky, caramel-like glaze that lovingly coats each potato. A final drizzle of toasted sesame oil and a sprinkle of sesame seeds adds a nutty complexity that perfectly balances the sweet and sticky glaze.

Get ready to fall in love with this irresistible Korean side dish that’s bound to become a regular feature in your culinary repertoire.

Gamja Bokkeum (Korean Sweet Soy-Glazed Potatoes)


  • 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
  • 2 tablespoons (30ml) vegetable oil
  • 10 ounces (285g) small Yukon Gold potatoes, rinsed and halved (see note)
  • 1 tablespoon (15ml) toasted sesame oil
  • 1 tablespoon (6g) toasted sesame seeds


  1. In a small bowl, combine soy sauce, water, sugar, fish sauce, and garlic. Whisk until sugar dissolves, about 30 seconds. Set aside.
  2. Pour oil into a 3-quart saucier or saucepan. Arrange potatoes cut-side down in a single layer. Set over medium-high heat and cook, uncovered, until potatoes are light golden-brown on the cut side, 5 to 6 minutes.
  3. Reduce heat to medium-low, add the soy sauce mixture, and stir to coat potatoes. Cover and cook until potatoes are completely tender and offer no resistance when pierced with a cake tester or paring knife, about 10 minutes.
  4. Uncover and increase heat to high. Cook, stirring constantly with a heat-resistant rubber spatula, until liquid has reduced to a sticky caramel consistency that fully glazes the potatoes, 1 to 2 minutes.
  5. Remove from heat and transfer potatoes to a serving bowl. Drizzle with sesame oil, sprinkle with sesame seeds, and serve immediately.


For the soy sauce, you can use joseon ganjang (Korean soy sauce made from soy alone), yangjo ganjang (Korean soy sauce made from soy plus wheat), or Japanese soy sauce. For more information on Korean soy sauce varieties, check out our guide to the Korean pantry.

Choose potatoes that are approximately 1 1/2 inches in diameter. If smaller potatoes are unavailable, cut larger Yukon Golds into 1 1/2-inch pieces.

Make-Ahead and Storage

This dish is best enjoyed fresh off the stove for maximum flavor and texture.

Nutrition Facts (per serving)
198 Calories
11g Fat
23g Carbs
3g Protein
Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 198
% Daily Value*
Total Fat 11g 14%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 785mg 34%
Total Carbohydrate 23g 8%
Dietary Fiber 2g 7%
Total Sugars 7g
Protein 3g
Vitamin C 7mg 36%
Calcium 33mg 3%
Iron 1mg 7%
Potassium 448mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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