Korean stir-fried potato strips (Gamja chae bokkeum)
Rinse thin potato strips to remove excess starch, then stir-fry them with carrot and onion.
- Cuisine
- Korean
- Prep
- 15 min
- Cook
- 10 min
Scale the recipe
Ingredients
- Potatoes Raw peeled potatoes weighed before slicing
- 300 g
- Carrot Peeled
- 30 g
- Onion Peeled
- 45 g
Seasonings
- Neutral cooking oil
- 12 g
- Fine salt
- 2 g
- Toasted sesame seeds
- 2 g
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Cut the potatoes into strips
Choose potatoes without sprouts or green spots. Wash under running water and peel. Weigh out 300 g and cut into strips about 3 mm thick.
-
Rinse off the starch
Swish the potato strips in cold water, then soak in fresh water for 5 minutes. Drain well in a strainer and blot dry with a clean paper towel.
-
Cut the carrot and onion
Rinse the carrot 30 g under running water and cut it into strips about as thick as the potatoes. Thinly slice the onion 45 g and keep it separate.
-
Start with the potatoes
If the potatoes cannot fit in one layer, divide the oil, vegetables and seasonings evenly among batches. Heat the oil 12 g in a wide skillet over medium heat. Spread the potatoes in one layer and stir-fry for 3–4 minutes. Shake the pan or lift the strips with a spatula until their edges are translucent.
-
Add the carrot and onion
Add the carrot and stir-fry for about 1 minute, then add the onion and fine salt 2 g. Cook over medium heat for another 2–3 minutes, until the potato strips bend without a firm white core.
-
Finish with toasted sesame
Turn off the heat, sprinkle on the toasted sesame seeds 2 g, toss gently and transfer to a plate. Refrigerate leftovers at 4°C or colder within 2 hours, or within 1 hour if the room temperature is above 32°C.
