These are not your ordinary potato chips you often eat when you drink beer. Instead a healthier version of potato dish and a popular banchan (side dish) with Korean meals. This shredded and sauteed potato dish can retain a firm texture with a slight crunch when well prepared. Green onions, chilli and garlic may also be added. More importantly, it hasn’t got a strong spicy flavour like other Korean dishes.






Skill level

Average: 4.4 (10 votes)


  • 2 medium potatoes (about 500g), julienned with a mandoline
  • 60 ml (¼ cup) grapeseed or canola oil
  • ½ brown onion, thinly sliced
  • 1 clove garlic, finely chopped
  • 1 green onion, white part only, finely sliced
  • ½ mild green chilli, finely sliced (optional)
  • ¼ - ½ tsp salt
  • 1 tsp ground white pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Wash potatoes and drain thoroughly. Heat a large frying pan over medium heat, add oil and potatoes. Cook, turning gently and often for 7-8 minutes, or until the potatoes start to soften. Potatoes should be cooked gently to retain pale colour.

Add sliced brown onion and garlic and sauté for 2-3 minutes, or until they softened, but still retaining their shape and pale colour, taking care not to brown. Season to taste.

Add the green onions, chilli (optional) and ground white pepper and toss. Turn off the heat and transfer to a serving dish.



• Garmja bokkum can be served hot or at room temperature. If making larger amounts julienned potatoes can be blanched first in salted water and then gently sautéed to prevent browning due to excess starch.


Photography by Alan Benson. Styling by Michelle Noerianto.