Korean · Dinner
Stir-Fried Potatoes
Diced potatoes stir-fried Korean-style (gamja bokkeum) in sesame oil with onion, carrot, garlic, and scallion, finished with soy sauce and a touch of sugar for a savory-sweet glaze. Toasted sesame seeds add crunch. Served warm as a banchan alongside steamed rice.
$2
12 minsPrep
12 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
244Calories
4.5gProtein
10.4gFat
36.1gCarbs
8.1gSugar
5.1gFiber
471mgSodium
0mgChol
1.5gSat Fat
1015mgPotassium
44mgCalcium
1.7mgIron
0mcgVitamin B12
34mgVitamin C
vegetarian
vegan
low-calorie
high-fiber
rich-umami
thirty-min-meals
hidden-gems
vegan
low-calorie
Instructions
1
Prep
Peel and cut potato into thin matchsticks; soak in cold water 10 minutes to release starch, then drain and pat thoroughly dry with a towel.
2
Heat
Warm vegetable oil and half the sesame oil in a wide skillet over medium-high heat. Add onion, carrot, and minced garlic; sauté 2 minutes until onion turns translucent and garlic smells fragrant.
3
Fry
Add potato matchsticks to the skillet and stir-fry over medium heat 6 to 7 minutes, tossing frequently, until edges turn translucent and potato is tender but holds its shape.
4
Finish
Add soy sauce, sugar, and salt; toss over medium heat 1 minute until liquid coats potato in a thin glaze with no pooling.
5
Plate
Remove from heat, drizzle with remaining sesame oil, scatter scallion and toasted sesame seeds over the top, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz339g potato
- 2 tbsp2 tbsp sesame oil
- 11 small onion
- 1/2 cup60g carrot
- 2 clove2 clove garlic
- 4 tsp4 tsp soy sauce
- 1 tsp1 tsp sugar
- 22 scallion
- 2 tsp2 tsp toasted sesame seeds
- 1 tsp1 tsp vegetable oil
- 2 pinch2 pinch salt
