Lee Yeon-bok's Gamja-chae Muchim
A Chinese-style gamja-chae muchim that highlights the crunchy texture with a sweet, sour, and spicy seasoning.
Ingredients needed 2 servings
Recipe
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.
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.
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