Lee Yeon-bok's Gamja-chae Muchim

Name: Lee Yeon-bok's Gamja-chae Muchim
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Potatoes 4 (about 500g); Carrot, a little; Green onion (white part) 1/2 stalk; Cheongyang chili peppers 2; Garlic 3 cloves; Salt 2 pinches; Oyster sauce 2 tbsp; Ground black pepper, a little; Sesame oil 1/2 tbsp; Sesame seeds, a little

A Chinese-style gamja-chae muchim that highlights the crunchy texture with a sweet, sour, and spicy seasoning.

🙋 Recommended for

⭐ Those who want to make a simple and cost-effective basic side dish
⭐ Those who want to enjoy a Chinese-style dish with a crunchy and refreshing texture

15 min Difficulty Easy side dish

Main ingredients 🥩

PotatoCarrotGreen onionCheongyang chili pepperGarlicOyster sauceSesame oilSesame seeds

Tags 🏷️

potato dish Chinese-style super easy

Detailed recipeQuick recipe

Ingredients needed 🛒2 servings

Potatoes 4 (about 500g)
Carrot, a little
Green onion (white part) 1/2 stalk
Cheongyang chili peppers 2
Garlic 3 cloves
Salt 2 pinches
Oyster sauce 2 tbsp
Ground black pepper, a little
Sesame oil 1/2 tbsp
Sesame seeds, a little

Recipe 🍳

Thinly slice the potatoes into strips and immediately soak in water to remove starch, then rinse once more under running water.
Thinly slice the carrot into strips, and finely chop the green onion, cheongyang chili peppers, and garlic.
Add the potato strips to boiling water and blanch for about 40 seconds, then immediately rinse in cold water to cool completely and drain thoroughly.
Add 2 pinches of salt to the drained potato strips and lightly toss first.
Add the prepared carrot, green onion, cheongyang chili peppers, and garlic, then add 2 tbsp oyster sauce, a little ground black pepper, and 1/2 tbsp sesame oil, and mix evenly.
Generously place in a bowl and sprinkle with sesame seeds to finish.

Slice the potatoes into strips and soak in water to remove starch; finely chop the other vegetables.
Blanch the potato strips in boiling water for 40 seconds, then cool in cold water and drain completely.
Add salt, vegetables, oyster sauce, ground pepper, and sesame oil to the potato strips, mix, and sprinkle with sesame seeds.

Cooking tips 💡

If residual heat remains after blanching the potato strips, they will quickly soften, so cool them completely in cold water to maintain the crunchy texture.
If you want a spicier kick, increase the amount of cheongyang chili peppers or add a little chili oil.