Korean Stir-Fried Potato Banchan (Gamja Bokkeum)

• temps actif: 10 mins
• temps total: 30 minutes

Ingrédients

2 medium potato

½ onion (optional)

1 small carrot (optional)

2 tbsp neutral cooking oil

Salt and pepper to taste

Toasted sesame seeds (for garnish)

Instructions

Prepare the vegetables

Peel the potato and slice it into thin matchsticks. You can choose how thick or thin you like them, as long as they’re uniform so they cook evenly. If using, thinly slice the onion and julienne the carrot.

Parboil the potatoes

Bring a pot of water to a boil and add the potatoes. Boil for about 2 minutes to remove excess starch and help them cook faster when stir-frying. Drain and rinse under cold water, then set aside.

Stir-fry the aromatics

Heat a skillet over medium heat and add the oil. Once hot, add the carrot and onion. Stir-fry for 1–2 minutes until they begin to soften and the onion becomes slightly translucent.

Add the potatoes

Toss in the parboiled potato matchsticks and stir-fry everything together. Keep the heat at medium and stir often to prevent sticking or burning. Cook for about 3–5 minutes, or until the potatoes are soft and cooked through.

Season and finish

Add salt and pepper to taste. Stir well to combine, then remove from heat. Sprinkle with toasted sesame seeds for that classic Korean finishing touch.