Delicious and Tender Stir-Fried Shredded Potatoes Recipe
Delicious and Tender Stir-Fried Shredded Potatoes Recipe
Easy and Simple Stir-Fried Shredded Potatoes
A staple side dish that graces our table daily, stir-fried shredded potatoes! Let me share the secret to making them perfectly without falling apart. Anyone can easily follow along, so let’s get started right now!
Main Ingredients- 2 Potatoes
- 1/3 Carrot
- 1 handful of Korean green chili peppers (Kkwari gochu)
- 1/2 Onion
- Olive oil, as needed
Seasoning- Salt, to taste
- Black pepper, to taste
- 1/2 Tbsp Sesame oil
- 1/2 Tbsp Minced garlic
- Salt, to taste
- Black pepper, to taste
- 1/2 Tbsp Sesame oil
- 1/2 Tbsp Minced garlic
Cooking Instructions
Step 1
First, wash and peel 2 potatoes thoroughly to prepare them.
Step 2
Slice the peeled potatoes thinly into rounds, then cut them into long, thin shreds. If they’re too thin, they might break apart, so aim for a moderate thickness.
Step 3
Place the shredded potatoes in a bowl of water with a pinch of salt and soak them for about 5 minutes. This process removes excess starch, which prevents the shreds from sticking together or breaking apart during stir-frying.
Step 4
Drain the shredded potatoes that have had their starch removed using a colander and let them sit for a moment.
Step 5
Bring a pot of water to a boil. Add the drained shredded potatoes and blanch them very briefly for about 30 seconds to 1 minute. Blanching them ensures they won’t fall apart when stir-fried and cook quickly, preventing burning.
Step 6
Immediately remove the blanched shredded potatoes from the boiling water and drain them thoroughly using a colander. Excess moisture can ruin the texture of the stir-fried dish, so ensure it’s well-drained.
Step 7
Heat a pan over medium heat and add a little olive oil. Sauté the minced garlic over low heat until fragrant. Be careful not to burn the garlic.
Step 8
Once the garlic is fragrant, add the drained shredded potatoes and stir-fry them together. Since they’ve already been blanched, it’s important to stir-fry them quickly without cooking for too long.
Step 9
Stir-fry the potato shreds, spreading them evenly in the pan. They are almost cooked when they start to turn translucent.
Step 10
Next, prepare the additional ingredients: thinly shred the Korean green chili peppers, carrot, and onion after washing them. For the green chili peppers, remove the stems, and if you prefer a milder flavor, you can also remove the seeds.
Step 11
Add the shredded vegetables to the pan with the potatoes and stir-fry them quickly. It’s best to cook them over high heat for a short time so the vegetables don’t become too soft.
Step 12
Stir-fry everything together for another moment, then turn off the heat immediately. Finally, add 1/2 Tbsp sesame oil, a pinch of black pepper, and sesame seeds (optional), then mix well. Your delicious stir-fried shredded potatoes are ready.
Step 13
This is the finished stir-fried shredded potato dish, which is even more delicious when served with warm rice. It’s a visually appealing and tasty side dish that the whole family can enjoy.
