Gamja Bokkeum

Ingredients

• 1¾ lbPotatopeeled and cut into thin julienne
• 2¾ ozOnionthinly sliced
• 1¾ ozCarrotcut into thin julienne, for colour
• 1 tspSaltfor seasoning or for drawing water from the julienne
• 2 tbspcooking oilfor frying
• Sesame seedstoasted, for sprinkling
• Black pepperground, to taste
• 1 tbspSesame oiladded off the heat at the end (optional)
• 1 tbspOligosaccharide syrupfor a slightly sweet note (optional)
• 1Red chili pepperthinly sliced, for colour (optional)
• Watera few spoonfuls while frying to prevent sticking (optional)

Method

1. Peel the potatoes, cut them into slices, then cut the slices into thin matchsticks.
2. Put the matchsticks in cold water for 10–15 minutes to draw out the starch — or simply rinse them, or salt them briefly instead.
3. Drain the potatoes well and pat them dry so they can brown properly in the pan later.
4. Meanwhile, slice the onion thinly and cut the carrot into fine matchsticks.
5. Heat the neutral oil in a pan and stir-fry the potatoes over high heat, turning them often.
6. Turn the heat down and keep cooking, either covered or with a few spoonfuls of water, until the potatoes are almost done.
7. Add the onion and carrot, season with salt and fry until the vegetables are cooked but still have some bite.
8. Take the pan off the heat, season with black pepper and sprinkle with toasted sesame seeds.
9. Serve as a side dish alongside steamed rice.

Tips and variations

If you want it really plain, leave out the onion and carrot and add a few rings of red chili for colour instead. A spoonful of oligosaccharide syrup gives it a gently sweet note, and the sesame oil goes in only after you've switched off the heat so its aroma stays put. Rather than adding more oil, splash in a few spoonfuls of water — nothing sticks and it doesn't turn greasy. If you prefer softer potatoes over ones with bite, just cook them a little longer. Traditionally it's served as banchan next to steamed rice and a few other side dishes.