Korean Stir-fried Potato Strips

Cut 350 g potato into 3 mm strips, then soak in cold water for 5 to 10 minutes to remove surface starch.

Slice 40 g carrot and 60 g onion to a similar thickness so everything cooks evenly.

Drain the potato well, then spread the strips on a kitchen towel and pat them dry thoroughly.

Leaving water on the surface makes the oil splatter and encourages the potato to stick to the pan.

Heat a pan over medium heat, add 1.5 tablespoons cooking oil, then add 1 teaspoon minced garlic and the onion.

Stir for about 1 minute, just until fragrant, keeping the garlic pale so it does not turn bitter.

Add the potato and carrot, then stir-fry over medium heat for 4 to 5 minutes.

Spread the strips out and turn them often so they do not clump, cooking until the potato edges look slightly translucent.

Sprinkle 0.5 teaspoon salt evenly and stir-fry for 1 more minute to season the vegetables.

Turn off the heat when the potato bends without breaking and the edges are faintly golden.

With the heat off, add 1 teaspoon sesame oil and 1 teaspoon sesame seeds, then toss gently.

Use the residual heat to coat the strips with aroma, then transfer right away to keep the texture crisp.