For those who feel that fried chicken and potatoes are an inseparable pair, know that in Asian cooking, potatoes that are just as tasty and just as succulent, can be enjoyed without any deep frying involved.
What makes this recipe stand out from other gamja bokkeum recipes? Well, I reserved some sauce from my buldak (Korean “fire” fried chicken), and finished cooking the potatoes in it. The result was sweet-spicy stir fried potatoes with just enough kick to awaken the taste buds.
And if you don’t have buldak sauce? Oh, don’t worry, the potatoes are cooked with shallot and garlic, and they impart plenty of flavor.
Not satisfied with basic seasonings and spices? Again, no worries, there is a very easy substitute in the printable recipe below.
Gamja Bokkeum: Korean Stir Fried Potatoes
- 3 to 4 medium potatoes peeled and cut into fingers a la French fries
- 2 tablespoons peanut oil or any oil with a high smoke point
- 1 large bell pepper seeded, cored and julienned
- 2 shallots peeled and thinly sliced
- 4 cloves garlic chopped
- 4 tablespoons buldak sauce or substitute 3 tablespoons soy sauce plus one tablespoon sugar
- Soak the cut potatoes in water with one tablespoon salt. Leave for 10 minutes.
- Drain the potatoes and pat dry with a kitchen towel.
- Heat the cooking oil in a wok or frying pan.
- Add the potatoes to the hot oil. Cook, stirring, for about three minutes.
- Add the pepper strips. Stir fry until the edges of the potato strips start to turn light brown.
- Add the sliced onion and garlic. Stir fry for another minute.
- Pour in the sauce (and sugar if using plain soy sauce) and continue cooking until the potatoes are done but still crisp.
- Transfer to a serving plate, sprinkle with sliced scallions and serve.
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