Irresistibly Crispy Potato Stir-Fry Recipe (Includes Starch Removal Tip)
Irresistibly Crispy Potato Stir-Fry Recipe (Includes Starch Removal Tip)
Crispy and Savory Potato Stir-Fry: The Perfect Side Dish! Detailed Guide to Removing Potato Starch.
Hello everyone! Today, we’re making a beloved Korean classic, ‘Gamjachae Bokkeum’ (Stir-Fried Shredded Potatoes). With its delightful crispiness and rich savory flavor, this dish is perfect as a side for any meal or even as a simple snack. I’ll be sharing my detailed method for making this delicious stir-fry, including the crucial step of ‘removing potato starch’ to achieve the best texture. Let’s create this wonderful Gamjachae Bokkeum recipe together today!
Main Ingredients- 3 medium potatoes
- 1/2 carrot
- 1/2 onion
Cooking Instructions
Step 1
Prepare 3 medium-sized potatoes. Peel them, then thinly julienne them into strips about 0.3 cm thick. If you find julienning difficult, you can first slice them thinly with a peeler and then cut them into strips.
Step 2
Soak the julienned potatoes in cold water for at least 5 minutes to remove excess starch. This step is crucial for preventing the potatoes from sticking together and ensuring a wonderfully crisp texture. It’s even better if you change the water once during soaking.
Step 3
Thinly julienne the 1/2 carrot to match the thickness of the potatoes. Carrots add a lovely color and an extra layer of crunch.
Step 4
Julienne the 1/2 onion similarly to the potatoes. Onions will add natural sweetness and depth of flavor as they cook.
Step 5
Drain the julienned potatoes thoroughly after soaking to remove all water. Any remaining moisture can cause oil to splatter during cooking and make the potatoes clump. You can also gently pat them dry with paper towels.
Step 6
Heat a frying pan over medium heat. Add the julienned potatoes first, followed by the julienned carrots. Drizzle about 2 tablespoons of cooking oil over them. This helps prevent sticking and adds a nice savory note.
Step 7
Add the minced garlic (1/2 Tbsp) and salt (2/3 Tbsp). Start cooking over medium heat rather than high heat to avoid burning the potatoes. Stir-fry until the potatoes begin to turn translucent.
Step 8
Once the potatoes are about halfway cooked and look translucent, add all the julienned onion. Increase the heat to medium-high and continue to stir-fry quickly until the potatoes are fully cooked but still retain a slight crispness. Cooking quickly prevents the vegetables from becoming too soft.
Step 9
When the potatoes are tender and translucent, turn off the heat. Stir in the sesame oil (1 Tbsp), a pinch of black pepper, and the toasted sesame seeds (1 Tbsp). Mix well to combine everything evenly. Adding the sesame oil and seeds at the end preserves their fragrant aroma.
Step 10
Your delicious, crispy, and savory Gamjachae Bokkeum is ready to be enjoyed, especially with a warm bowl of rice! Make your meals more enjoyable with this simple yet flavorful recipe.
