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