Lee Yeon-bok's Refreshing Crispy Gamjachaebokkeum
A Chinese-style stir-fried shredded potato dish, blanched to remove starch for crunchiness, with vinegar for a refreshing tang.
Ingredients needed 2 servings
Recipe
Cooking tips
- Blanching the potato strips in boiling water for 10 seconds before stir-frying completely removes the starch powder, preventing the dish from becoming mushy and keeping it crunchy.
- Adding vinegar helps maintain the crunchy texture of the potatoes for longer and gives the dish a much more refreshing and tangy flavor.
Recommended for
- Those who have failed at making potato stir-fry before due to starchiness that made it sticky and mushy.
- People looking for a unique dish that works not only as a side dish but also as a light snack with beer or wine.
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