Korean-Style Potato Stir-Fry (Gamja Bokkeum)

Steps

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1. 1
   Cut the potatoes into thin matchstick-sized pieces. First cut one flat side so the potato won't roll when slicing the rest.
   ▶ ≈1:35
2. 2
   Cut about a third of a carrot into thin matchsticks.
   ▶ ≈2:10
3. 3
   Slice half an onion into thin strips and thinly slice one green onion.
   ▶ ≈2:29
4. 4
   Bring a pot of salted water to a boil, then blanch the sliced potatoes for about 2 minutes until partially cooked. This prevents uneven cooking during stir-frying.
   ▶ ≈3:01
5. 5
   Drain the blanched potatoes well and set aside.
   ▶ ≈3:47
6. 6
   Heat 2 tablespoons of oil in a wok or pan over medium heat. Add the white parts of green onion, onion, and carrot, and stir-fry for about 2 minutes until the onion begins to soften.
   ▶ ≈3:53
7. 7
   Increase heat to medium-high, add the blanched potatoes, chicken bouillon powder, salt, and black pepper, and stir-fry for about 2 minutes.
   ▶ ≈4:21
8. 8
   Turn off the heat and add the toasted sesame oil, sesame seeds, and green onion pieces. Mix well, taste, and adjust salt as needed.
   ▶ ≈4:46
9. 9
   Transfer to a serving plate and enjoy.
   ▶ ≈5:06