Gamja Bokkeum (Shredded and sauteed potato)

감자볶음
Another popular side dish for a ban chan array. Gamja bokkeum retains a firm texture with a slight crunch when well prepared.

Servings: 4

Cooking Times

Preparation Time: 2 minutes

Cooking Time: 4 minutes

Total Time: 6 minutes

Ingredients

2

large

red (or 1 large russet potato) (8 to 10 ounces)

1/8

teaspoon

salt

1

teaspoon

toasted sesame oil

1

tablespoon

vegetable oil for frying

Optional:

1

slice

onion

Procedure

Peel and shred the potato into a sieve.

Rinse shredded potato in cold water, drain, and press out excess water.

Transfer to a mixing bowl, add salt and mix well.

Coat a pan with oil and heat over medium heat.

Add potato and stir fry about two to five minutes (until potato is just beginning to go limp, but not browned – similar to “al dente” for pasta).

Remove from heat and cool.

Note: Be careful not to overcook the potato – the shreds should be only slightly limp

Product
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