Korean Pan-Fried Potatoes (gamja bokkeum)

Step 1

Peel off the skin from the potato. Slice a small piece off the side of the potato. This will provide a flat surface for the potato to stand firmly without being wobbly when you slice it.

Step 2

Slice the potato about 1/8-inch thickness. Spread the potato slices out like a deck of cards, overlapping with each other, and slice them into 1/8-inch strips. Again, slightly thicker or thinner strips are just fine.

Step 3

Rinse the potato strips under cold running water several times to get rid of the potato starch. Drain the potato in a colander to strain excess water.

Step 4

Heat oil in a non-stick surface skillet over medium heat, add garlic and stir-fry for 10 seconds. Add the potato strips and coat with garlic oil; stir-fry for 1 minute. Cover the skillet with a lid and let it simmer for 2 minutes over low heat.

Step 5

Raise the heat to medium. Add the thinly sliced onion, carrot, and green onion and continue to stir-fry as you season with some salt. Cook until the potatoes are crisp but tender, about 2-3 minutes. Be careful not to stir-fry too harshly, though. You don't want to break the potato strips.

Step 6

Lastly sprinkle with toasted sesame seeds and pepper. Serve warm or at room temperature.