Kim Ho-yoon's Stir-fried Julienned Potatoes
A side dish recipe that first blanches potatoes in salted water to prevent breaking and achieve a chewy texture.
Ingredients needed 3 servings
Recipe
Cooking tips
- Blanching the potatoes in salted water for 1 minute before stir-frying uses osmotic action and starch removal to prevent breaking and create a chewy texture.
- Adding garlic or oyster sauce will kill the pure flavor of the potatoes, so the secret is to season cleanly with tuna extract and salt.
- If you put the finished stir-fried potatoes directly into a narrow container, the heat will make them soggy, so spread them on a wide tray to cool to preserve crispness.
Recommended for
- Those who want to make stir-fried julienned potatoes with a chewy texture without the strips breaking or becoming mushy.
- Those who want a clean side dish that retains its taste and texture even when stored in the refrigerator.
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