Korean Stir-fried Potato and Shrimp
Quick answer
Gamja-saeu-bokkeum pairs julienned potatoes with shell-on medium shrimp in a clean, garlic-forward stir-fry.
What makes this special
- Shell-on shrimp added mid-cook transfers sweetness to the potato strips. Salt, pepper, and sesame oil only.
- Shrimp added when half-cooked transfers its sweetness to the potato
- Only salt, pepper, sesame oil: starchy potato and springy shrimp in one bite
Key ingredients
Core cooking flow
- 1 Julienne 320 g potatoes to about 0.3 cm thickness, then soak in cold water f...
- 2 Peel 180 g medium shrimp and pat thoroughly dry with kitchen paper to ensure a good sear.
- 3 Heat a wide pan over medium heat and add 1.5 tbsp cooking oil.
Gamja-saeu-bokkeum pairs julienned potatoes with shell-on medium shrimp in a clean, garlic-forward stir-fry. The potatoes are soaked in cold water first to remove surface starch, as skipping this step leads to clumping in the pan and a starchy, heavy texture. Garlic sizzles in oil to build an aromatic base before the shrimp go in, cooking until half-done so their natural sweetness transfers to the potato strips when the two are combined. Seasoned with nothing more than salt, pepper, and a finish of sesame oil, this banchan lets the contrast between the potato's floury bite and the shrimp's springy snap carry the dish. Thin slices of Cheongyang chili pepper can be added for a clean, sharp heat that makes the stir-fry even more compatible as a rice side dish. The combination of orange shrimp, pale yellow potato, and green chili also gives the finished plate a natural visual balance.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Julienne 320 g potatoes to about 0.3 cm thickness, then soak in cold water for 10 minutes to wash off surface starch.
Drain in a colander and shake off any remaining water before cooking.
- 2Season
Peel 180 g medium shrimp and pat thoroughly dry with kitchen paper to ensure a good sear.
Season with 1/4 tsp salt and a pinch of black pepper, then set aside.
- 3Control
Heat a wide pan over medium heat and add 1.5 tbsp cooking oil.
Add 1 tsp minced garlic and 70 g sliced onion, stir-frying for about 30 seconds until the garlic turns fragrant and pale golden.
- 4Control
Spread the drained potato strips evenly across the pan and stir-fry over medium heat for 3 to 4 minutes.
When the edges turn slightly translucent and the strips slide freely without sticking, they are ready.
- 5Control
Push the potatoes to one side and add the seasoned shrimp.
Stir-fry over high heat for about 90 seconds until the shrimp turn orange and curl. Combine with the potatoes and toss together for 10 seconds.
- 6Season
Remove the pan from heat, drizzle 1 tsp sesame oil over the stir-fry, and give everything one gentle toss so the oil coats evenly.
Taste and adjust salt to your preference before plating.
After the steps
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Continue with shared ingredients, meal pairings, or a similar method.
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