Kim Dae-seok's Stir-Fried Egg and Potato

Name: Kim Dae-seok's Stir-Fried Egg and Potato
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Potatoes 3 (450g); Eggs 3; Sea salt 1 tbsp; Mirin 1 tbsp; Curry powder 1/4 tbsp; Salt 2 pinches; Salt 1/3 tbsp; Cooking oil 1 1/2 tbsp; Raw sugar 1/2 tbsp; White sesame seeds a pinch

A super simple egg and potato stir-fry made in just 10 minutes, with curry powder to eliminate the egg smell and bring out the chewiness of the potatoes.

15 min Difficulty Very easy side dish

Main ingredients

PotatoesEggsMirinCurry powderWhite sesame seeds

Ingredients needed 2 servings

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Potatoes Eggs Mirin Curry powder White sesame seeds

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Potatoes 3 (450g)

Eggs 3

Sea salt 1 tbsp

Mirin 1 tbsp

Curry powder 1/4 tbsp

Salt 2 pinches

Salt 1/3 tbsp

Cooking oil 1 1/2 tbsp

Raw sugar 1/2 tbsp

White sesame seeds a pinch

Recipe

Peel the potatoes, slice into 5mm thick slices, then cut evenly into matchsticks.
Dissolve 1 tbsp sea salt in 3 cups of water, then add the julienned potatoes and soak for 5 minutes to remove starch and bring out chewiness.
In a bowl, crack 3 eggs, add 1 tbsp mirin, 1/4 tbsp curry powder, and 2 pinches of salt. Beat well to make the egg mixture.
After 5 minutes, drain the potatoes and shake off excess water. In a dry pan without oil, stir-fry over high heat to evaporate the moisture.
Once the moisture has mostly evaporated, season with 1/3 tbsp salt and add 1 1/2 tbsp cooking oil. Stir-fry over high heat for about 4 minutes until the potatoes are about 80% cooked.
When the potatoes are almost cooked, add 1/2 tbsp raw sugar to add sweetness, then reduce the heat to low.
Pour in the egg mixture and stir together. Then increase the heat slightly and continue stir-frying until the egg becomes fluffy and cooked through, then turn off the heat.
Spread the finished stir-fry on a plate and let it cool for 3 minutes to release some steam. Sprinkle with sesame seeds to taste before serving.

Julienne the potatoes and soak in salted water for 5 minutes to remove starch. Meanwhile, mix the eggs with curry powder and mirin.
In a dry pan, evaporate the moisture from the potatoes, then add oil and salt and stir-fry over high heat until lightly golden.
Reduce heat to low, add raw sugar and egg mixture, stir-fry until fluffy, then transfer to a plate to cool and sprinkle with sesame seeds.

Cooking tips

Soaking the potatoes in salted water prevents them from breaking easily and gives a chewier texture.
A small amount of curry powder in the egg mixture effectively eliminates any fishy smell and maximizes savory flavor.
After stir-frying, spread on a plate and let cool immediately to prevent steam from making it soggy and maintain a fluffy texture.

Recommended for

Those who want to quickly make a tasty side dish on busy mornings.
Those who need a mild side dish for kids who can't eat spicy food.
Those who want to use up potatoes and eggs, basic fridge ingredients, in a new way.

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