Korean Stir-fried Julienne Potatoes
Gamja-chae-bokkeum - stir-fried julienned potatoes - is a deceptively simple banchan where the cutting technique determines the outcome. Potatoes are julienned into matchstick-thin strips, then soaked in cold water to wash away surface starch - this is the critical step that prevents the strips from clumping into a sticky mass in the pan. After draining completely, they hit a hot, lightly oiled pan and cook for just three to four minutes, tossed frequently. The goal is a strip that is cooked through but still has an audible crunch when bitten - not soft, not raw. Salt and a splash of vinegar are the only seasonings, keeping the focus on the potato's clean, starchy sweetness. This banchan has been a staple of Korean school lunches and company cafeterias for decades, valued for being vegetarian, cheap, and universally inoffensive.
Adjust Servings
Instructions
- 1
Julienne the potatoes into thin strips, soak in cold water for 5 minutes, then drain and pat dry.
- 2
Slice onion and carrot into similar thin strips.
- 3
Heat oil in a pan and stir-fry minced garlic for about 10 seconds.
- 4
Add potatoes, onion, and carrot, then stir-fry over high heat for 3 to 4 minutes and season with salt.
- 5
Turn off the heat, add sesame oil and sesame seeds, and toss briefly.
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Nutrition (per serving)
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