Stir-fries

Gamja Bokkeum (Stir-fried Potatoes and Onion)

Name: Gamja Bokkeum (Stir-fried Potatoes and Onion)
Prep time: 8 min
Cook time: 17 min
Total time: 25 min
Yield: 2 servings
Cuisine: Korean
Ingredients: potatoes 2 (about 300 g); onion 1; Korean leek (daepa) or scallions 1/2 stalk; cooking oil 1 Tbsp; soy sauce 1 Tbsp; toasted sesame oil 1 tsp; toasted sesame seeds a pinch; salt to taste

Don't rush the potatoes over high heat. Soften the onion first to bring out its sweetness, then add the potatoes and stir-fry over medium heat. Cut out any sprouted spots, and season just before turning off the heat.

Prep 8 min · Cook 17 min · Total 25 min · 2 servings · Easy

한국어로 보기 (Korean version)

Steps

1
Cut out any sprouts and green parts from the potatoes, slice them into 0.7 cm thick half-moons, soak in cold water for 5 minutes, and drain.
If a sprout goes deep, cut out the area around it too. If a potato tastes bitter, don't use it.
2
Slice the onion 0.5 cm thick and cut the leek on the diagonal.
The root end of the onion is sharper, so use mostly the middle for stir-frying.
3
Heat the oil in a pan over medium heat and stir-fry the onion for 3 minutes, until the edges turn translucent.
4
Add the potatoes and stir-fry over medium heat for 8 minutes. If they stick to the pan, add 2 Tbsp water, cover, and cook 2 minutes more.
They're done when a fork goes in with no resistance. Turning them constantly breaks them up.
5
Add the soy sauce and leek and stir-fry for 1 minute to season, then turn off the heat and sprinkle with sesame oil and sesame seeds.
Add salt only after tasting for the soy sauce.

Substitutions

Instead of	Use	How
onion	white part of 1 Korean leek	It's less sweet, so use only 2/3 of the soy sauce.
soy sauce	1 tsp fish sauce	Fish sauce is pungent, so keep the sesame oil and leave out the salt.

Storing leftovers

Once cool, the potatoes firm up and absorb the seasoning, so they can taste a little saltier. Store airtight in the fridge and eat within 2 days; reheat in a pan with 1 Tbsp water over medium heat for 2 minutes to soften them again. Cooked potatoes turn mealy when frozen, so don't freeze.

Serve with

Warm rice, a fried egg, and kimchi. If there's no soup, add doenjang-guk (soybean paste soup).

Making more or less

For 4 servings, double the potatoes and onion; if your pan is small, stir-fry in two batches, and increase the soy sauce while tasting.

Before you cook

Cut out potato sprouts and green parts before using.

Questions

Why do my potatoes stick to the pan and break apart?

Potatoes stick and break if they weren't soaked to remove surface starch, or if you stir them too often. Spread the well-drained potatoes out and turn them only once every 1–2 minutes; if they start to stick, add 2 Tbsp water, cover, and let them cook.