- 3 medium potatoes (600g/1.3 pounds), julienned – I used my mandoline slicer.
- ½ medium onion (75g/2.6 ounces), julienned
- (Optional) ⅓ small carrots (20g/0.7 ounces), julienned – you can use other colourful vegetables such as bell peppers/capsicum alternatively.
- 1 tsp fine sea salt (or more to taste)
- A few sprinkles of ground black/white pepper
- Some roasted sesame seeds to garnish
- Some cooking oil (about 2 Tbsp) – I used rice bran oil
* 1 Tbsp = 15 ml
INSTRUCTIONS
- Soak the julienned potato in cold water for about 15 mins to remove excess starch. Drain the water and pat dry the potatoes with kitchen paper or clean cheese cloth.
- Preheat a large skillet/frying pan over medium heat and add some cooking oil. Add the potato and stir gently and often until it starts to soften. Add the onion and carrots and sprinkle with the salt (I used my fingers to spread it evenly around the potatoes) and stir often until all are cooked. (You can also cover with the lid to speed up the cooking process. Just make sure you stir them often as potatoes very easily stick to the pan.) Ideally, the potatoes should retain a firm shape and slightly crunchy texture. You can cook longer if you prefer a softer texture.
- Season with black pepper (& more salt to taste if required but I didn’t use it). Garnish with some roasted sesame seeds. Serve with steamed rice and other Korean side dishes.
not mine.credit and owner: MY KOREAN KITCHEN
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