Korean Kkaennip Gamja Bokkeum (Perilla Potato Stir-fry)

Cut 300 g potato into 0.5 cm matchsticks and soak them in cold water for 5 minutes.

If the water looks cloudy, rinse once more so excess surface starch does not make the potatoes stick.

Drain the potatoes well, then remove moisture from the surface as thoroughly as possible.

Remaining water can make the oil splatter and can also encourage the potato strips to stick to the pan while stir-frying.

Roll 10 perilla leaves tightly and slice them thinly, then thinly slice 80 g onion and 30 g green onion.

Keep the minced garlic and soy sauce ready so the hot stir-fry can move quickly.

Preheat the pan well, add 1 tbsp cooking oil, then add the drained potatoes.

Stir-fry over medium-high heat for about 4 minutes, tossing often, until the edges turn translucent but the centers still hold shape.

Add the onion, green onion, and 1 tbsp minced garlic, then stir-fry for 2 more minutes.

Push the vegetables aside, pour 1.5 tbsp soy sauce onto the hot pan surface, let it bubble briefly, then toss together.

Lower the heat, add the sliced perilla leaves and 1 tbsp perilla oil, and toss for only 1 minute.

When the leaves just soften but stay green, turn off the heat and finish with 1 tsp sesame seeds.