Stir-fries
Gamja Gyeran Bokkeum (Potato and Egg Stir-fry)
Cook the potato and onion over medium heat first, then add the beaten eggs and stir until they set into soft curds. Add the eggs too early and the potatoes stay underdone while the eggs dry out.
한국어로 보기 (Korean version)
Steps
- 1
Cut out any sprouts and green parts from the potatoes, slice them into thin half-moons, soak in cold water for 3 minutes, and drain. Thinly slice the onion and finely slice the leek.
Slicing the potatoes thin is what lets them cook through before the eggs go in.
- 2
Beat the eggs with a pinch of salt until the whites and yolks are evenly combined.
- 3
Heat the oil in a pan over medium heat and stir-fry the onion for 2 minutes, then the potatoes for 7 minutes, until a fork slides in easily.
- 4
Drizzle in the soy sauce, pour the beaten eggs over, and stir over medium heat for 2 minutes, until the eggs form soft curds and no liquid remains. Stir in the leek just before turning off the heat.
Substitutions
| Instead of | Use | How |
|---|---|---|
| potatoes | 1/2 Korean zucchini (aehobak) | Zucchini cooks in 5 minutes, so shorten the time and don't add the eggs any earlier. |
| soy sauce | 1/2 Tbsp oyster sauce | Skip oyster sauce if you have a shellfish allergy and use salt instead. |
Storing leftovers
Because it contains eggs, it's best eaten the day it's made. Cool any leftovers, refrigerate, and eat within 1 day; reheat by stir-frying in a pan over medium heat for 2 minutes until hot all the way through. Don't freeze it — the potatoes turn mealy and the eggs weep water.
Serve with
Rice, kimchi, and a clear soup. If packing it in a lunch box, let it cool completely first.
Making more or less
For 3 servings, use 3 eggs; if you can't use a wider pan, cook the eggs separately and combine.
Before you cook
- Cut out potato sprouts and any green parts.
Questions
My potatoes are still crunchy. What went wrong?
Either the potatoes were cut too thick or the heat was too high, so only the outside cooked. Before adding the eggs, add 2 Tbsp water, cover, and cook for 2–3 minutes until tender all the way through. Next time, slice them 0.5 cm thick or thinner.
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