Korean Stir-fried Potato and Shrimp
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 - skipping this step leads to clumping in the pan. 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 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.
Adjust Servings
Instructions
- 1
Julienne potatoes and soak in cold water for 10 minutes to remove starch.
- 2
Peel shrimp, pat dry, and season with salt and pepper.
- 3
Heat oil and stir-fry garlic and onion first.
- 4
Add potatoes and stir-fry 3-4 minutes until slightly translucent.
- 5
Add shrimp and stir-fry quickly until just cooked.
- 6
Finish with sesame oil and toss once more.
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