Main Dish

U.S. Potatoes with Korean Bibim Ganja

  • Ready Time: 70min
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  • Prep Time: 10min
    Cook Time: 60min
  • Cuisine: Asian
  • Serves: 3-4
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  • 4 cups of U.S. Shoestring Frozen Potatoes
  • 1 bunch of fresh spinach (cut into thin strips)
  • 4 shiitake mushrooms (thinly sliced)
  • 1 carrot (cut into thin strips)
  • 1 cup of Bean sprouts (parboiled and squeezed off the excess water)
  • 1 zucchini (thinly sliced)
  • 1 ½ teaspoon of salt
  • ¼ cup of gochujang (Korean hot pepper paste)
  • 2 tablespoon of soy sauce
  • 5 tablespoons of sesame oil
  • 2 teaspoons of honey
  • 1/4 teaspoons of fish sauce
  • 3 cloves of garlic (minced)
  • 2 tablespoons of rice vinegar
  • 4 large eggs
  • 4 teaspoons of toasted sesame seeds
  • 6 ½ tablespoons of olive oil

Prep Time: 10min | Cook Time: 60min



  1. Heat 1 tablespoon of olive oil in a skillet over medium high heat. Cook the U.S Shoestring Frozen Potatoes until they are just tender (about 7-9 minutes). Sprinkle a dash of salt and turn off the heat.
  2. Salt the carrots and zucchinis: Place the carrots and zucchinis into separate bowls, sprinkle each with 1/4 teaspoon of salt, toss, leave for them 20 minutes then drain the excess liquid.
  3. Cook the vegetables: Heat 2 teaspoons of olive oil in a skillet over medium high heat. Cook the shiitake mushrooms for 2 minutes. Add 1 ½ teaspoons of soy sauce and ½ teaspoon of garlic. Stir for 1 minute then remove from the heat. In another skillet, add 2 teaspoons of olive oil, cook the carrots until they are tender (about 5 to 8 minutes) then remove them from the heat. Add 2 teaspoons of olive oil into the skillet. Cook the zucchinis for 4 minutes or until softened then remove from the skillet. In the same skillet, heat 2 teaspoons of olive oil with a splash of sesame oil. Sauté the spinach until they start to wilt. Add 1/2 teaspoon of garlic, and salt to taste, stir then remove from the heat. Once cooled, squeeze to drain out the excess liquid.
  4. Simmer the bean sprouts in water for 5 minutes or steam in the microwave for 3 minutes until they become floppy. Drain under cold water and let them cool. Squeeze out the excess liquid with your hands and place in a bowl. Mix with 2 teaspoons of sesame oil, 1 teaspoon of garlic, 1/4 teaspoon of fish sauce. The vegetables are meant to be at room temperature or slightly warm.
  5. Mix the gochujang paste, sesame oil, honey, minced garlic, rice vinegar, and soy sauce all together.
  6. In a separate nonstick skillet, heat 1 teaspoon of olive oil over medium-low heat and fry the eggs just on one side until the yolks are runny but whites are firm (about 2 – 4 minutes each).
  7. To assemble the dish, divide the cooked U.S. Shoestring Potatoes into 4 large serving bowls and top with all the cooked vegetables. Place 1 egg on top of each serving. Drizzle each bowl with 1 teaspoon of sesame oil, a sprinkle of sesame seeds, and the gochujang paste mix or serve each plate with small bowls of the gochujang paste mix and sesame oil. Mix everything together in your bowl and eat with a spoon. Enjoy!


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