This Man's Cook Ham and Potato Julienne Stir-Fry

Name: This Man's Cook Ham and Potato Julienne Stir-Fry
Cook time: 20 min
Total time: 20 min
Yield: 3 servings
Cuisine: Korean
Ingredients: potato 400g (about 3 pieces); onion 1/2 piece; green bell pepper 1 piece; ham 120g; vegetable oil 2 tablespoons; minced garlic 1 tablespoon; salt to taste; red chili powder a pinch; sugar 1/2 tablespoon; sesame oil 1 tablespoon

Potatoes are thinly julienned, rinsed to remove starch, then separately stir-fried to preserve crisp texture and vibrant color in this refreshing potato dish.

20 min Difficulty Easy side dish

Main ingredients

potatooniongreen bell pepperhamminced garlic

Ingredients needed 3 servings

potato 400g (about 3 pieces)
onion 1/2 piece
green bell pepper 1 piece

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potato onion green bell pepper ham minced garlic

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ham 120g

vegetable oil 2 tablespoons

minced garlic 1 tablespoon

salt to taste

red chili powder a pinch

sugar 1/2 tablespoon

sesame oil 1 tablespoon

Recipe

Slice the potato as thinly as possible, soak in cold water to remove starch, then drain thoroughly using a sieve.
Cut the onion, green bell pepper, and ham into similar thin julienne strips.
Heat a pan and add 1 tablespoon of vegetable oil. Add the potato, 1 tablespoon of minced garlic, and a pinch of salt, then stir-fry.
Remove from heat when the potato becomes slightly translucent while still maintaining its crisp texture, then transfer to a plate and let cool.
Add 1 tablespoon of vegetable oil to the same pan, sauté the sliced onion with a pinch of salt until translucent, then briefly stir-fry the green bell pepper to keep it crisp.
Blanch the sliced ham in boiling water for 5 seconds to reduce grease and saltiness.
In a bowl, combine the cooked potato, onion, green bell pepper, and blanched ham.
Add a pinch of red chili powder, 1/2 tablespoon of sugar, and 1 tablespoon of sesame oil. Gently mix without breaking the potato, adjusting seasoning with salt if needed.

Thinly julienne potato, onion, bell pepper, and ham; rinse potato in water to remove starch.
Stir-fry potato, onion, and bell pepper separately with salt until crisp, and blanch ham in boiling water.
Combine all stir-fried ingredients in a bowl, add red chili powder, sugar, and sesame oil, gently toss to finish.

Cooking tips

Thoroughly removing potato starch prevents clumping or stickiness during cooking, ensuring a clean, crisp result.
Avoid stir-frying all ingredients together—instead, cook each separately to preserve their individual crispness and vibrant colors.
Briefly blanching the ham removes excess grease and additives, resulting in a cleaner, more delicate flavor.

Recommended for

Those who want to make a potato stir-fry that stays crisp and doesn't break apart.
People looking for a colorful, well-balanced side dish with ham and vegetables.

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