Stir-Fried Potatoes (Kim Sun-Yeong’s Recipe)
The Best Cooking Secrets: Delicious Stir-Fried Potatoes Recipe
Hello everyone! As they say, ‘rice is strength,’ and today we’re focusing on a dish that complements it perfectly. With potatoes being so affordable lately, it’s a great time to make delicious potato dishes. Potatoes are incredibly versatile, suitable as a staple food or snack, and can be prepared in various ways like stir-fries, pancakes, stews, soups, and even Western dishes. A fantastic bonus is that their Vitamin C content remains stable even when cooked. Today, we’ll be making stir-fried potatoes following Chef Kim Sun-Yeong’s recipe from ‘The Best Cooking Secrets.’ This simple yet flavorful dish is sure to become a family favorite!
Ingredients
- 2 medium potatoes
- 1 Tbsp tuna extract (or fish sauce)
- 1/4 tsp salt
- 1 Tbsp perilla oil (or sesame oil)
- 1 Tbsp cooking oil
- 2 Korean green chilies (cheongyang peppers)
- 1 tsp oyster sauce
- A pinch of black sesame seeds
- A pinch of sesame seeds
Cooking Instructions
Step 1
Wash the potatoes thoroughly, peel them, and then slice them into strips about 0.5 cm thick. Cutting them too thick will make them difficult to cook evenly, so try to maintain a consistent thickness. If slicing is challenging, using a mandoline slicer will make the process much easier.
Step 2
This step is crucial for removing starch! If you skip it, the potatoes will stick to the pan and break apart while stir-frying. Rinse the potato strips under cold running water multiple times until the water runs clear, then drain them completely in a colander. Ensure all excess water is removed.
Step 3
In a bowl, combine the drained potatoes with 1 Tbsp of tuna extract and 1/4 tsp of salt. Gently toss to coat, and let them sit for about 10 minutes to marinate. The tuna extract not only adds a deep umami flavor but also helps the potatoes release their moisture, shortening the cooking time.
Step 4
After 10 minutes, the potatoes should look well-marinated and slightly softened.
Step 5
You can test if they’re properly marinated by gently bending a potato strip; it should bend easily, indicating it has absorbed the flavors and is ready for cooking.
Step 6
Since the potatoes release moisture when marinated with tuna extract, you don’t need to rinse them again. This method ensures the dish won’t be overly salty and will be perfectly seasoned.
Step 7
Now, prepare the Korean green chilies for a touch of spice. Wash them, remove the stems, and slice them thinly into strips, similar in size to the potato strips.
Step 8
Heat a pan over medium heat and add 1 Tbsp of perilla oil and 1 Tbsp of cooking oil. Add the drained potatoes and stir-fry until they start to soften. Then, add the sliced green chilies and continue to stir-fry together.
Step 9
Once the potatoes and chilies are cooked through, add 1 tsp of oyster sauce. Stir-fry quickly to ensure the sauce coats everything evenly. The oyster sauce will add a wonderful savory depth.
Step 10
Finally, sprinkle a pinch of black sesame seeds and a pinch of sesame seeds over the dish for a beautiful finish and nutty aroma. Your delicious stir-fried potatoes are now ready to be enjoyed!
