Step 1

Peel and julienne the potatoes. (As a little tip, cut one side of the potato first to create a flat surface. This will keep the potatoes steady and make slicing much easier.)

Step 2

Cut the carrot into thin matchsticks. Slice the onion into thin strips. Thinly slice the green onion, separating the white and green parts.

Step 3

Bring a pot of water to a boil. Add a pinch of salt and the potatoes. Blanch for 2 minutes. (Blanching will help the potatoes cook evenly and prevent some parts from overcooking while others remain undercooked. But if you prefer to skip this step, soak the sliced potatoes in cold water for a few minutes instead. This will remove excess starch and keep them from sticking together during stir-frying.)

Step 4

Drain the potatoes and set aside.

Step 5

In a wok (or pan), heat the oil over medium heat. Once it gets nice and hot, add the white part of the green onion, onion, and carrot. Stir-fry for 2 minutes or until the onion begins to soften.

Step 6

Increase the heat to medium-high. Add the blanched potatoes, chicken bouillon powder, and salt and pepper to taste. Stir-fry for 2 minutes or until the potatoes are crispy but tender. Turn the heat off.

Step 7

Add the toasted sesame oil, sesame seeds, and green onion. Mix well. Taste and add more salt if needed. Transfer it to a serving plate. Serve with hot rice, kimchi, and other side dishes. Enjoy!