Korean Stir-fried Julienne Potatoes
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
This has been a fixture of Korean school lunches and staff cafeterias for decades.
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The potato is cut into thin, even matchsticks; when the widths vary, the thin strips break while the thick ones stay underdone.
Ingredients
Instructions
- 1
Cut 400 g of potato into thin, even matchstick strips.
Pull out any noticeably thick pieces and slice them thinner, because uneven strips will cook at different speeds and make the finished texture inconsistent.
- 2
Soak the julienned potato in cold water for at least 10 minutes to remove surface starch.
When the water turns cloudy, rinse once, then drain in a colander so the strips are not slippery.
- 3
Dry the potato strips as thoroughly as possible in the colander or with a towel, since excess water makes them steam.
Cut 80 g of onion and 40 g of carrot to the same thickness.
- 4
Heat a pan over high heat, add 1.5 tablespoons of cooking oil, and stir 1 teaspoon of minced garlic for about 10 seconds.
Stop before it browns, aiming only for a clean garlic aroma.
- 5
Add the potato, onion, and carrot, then stir-fry over high heat for 3 to 4 minutes, tossing often.
If the strips stick, lower the heat slightly and loosen clumps before they turn pasty.
- 6
Season with 0.7 teaspoon of salt, then bite one strip to check that it is cooked through but still crisp.
Turn off the heat, finish with 1 teaspoon sesame oil and 1 teaspoon sesame seeds.
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