Ingredients
Scale
- ½ pound boiling potatoes (Yukon Gold, Bliss, Etc)
- ¼ large onion, finely sliced
- 2 Tablespoon neutral oil
- 2 cloves garlic minced
- 2 Tablespoons sesame oil
- Salt and ground black/white pepper to taste
- 1 scallion trimmed and minced
- 2 teaspoons roasted sesame seeds
Instructions
- Wash and peel the potatoes (you can also leave the skin on if you prefer). Cut the potatoes into thin ¼ inch slices and then stack the slices and slice through them creating matchsticks. Place the potatoes in a medium pot with 6 cups of water and 1 ½ Tablespoons of salt (sounds like a lot but it mostly gets drained off).
- Bring the potatoes to a simmer over high heat and then cook the potatoes for 1-2 mins until just cooked but still very firm.
- Drain the potatoes and set aside.
- Heat a medium skillet over medium high for several minutes and then add the neutral oil and onions. Stir fry for 5 mins until the onions are translucent and starting to brown. Add the minced garlic and stir.
- Add the potatoes and sesame oil, stirring gently to combine. Add the scallions and stir for a minute to wilt the scallions.
- Taste and season with ground pepper and salt to taste.
- Transfer to a plate and garnish with the sesame seeds. Serve hot, room temperature, or cold.
Keywords: banchan, potatoes, Gamja Bokkeum, korean, side dishes, veggies,