These potatoes were a big hit. Such a big hit that we actually polished off the whole batch the first night and I had to make some more the second night!

Julienne-ing everything is a bit of a pain, but it's a very simple and easy dish otherwise. I was really pleased with how it came out (both times).

Korean Stir-Fried Potatoes

Slightly adapted from Aaron & Claire

Ingredients

• 1 tsp. coarse sea salt, divided
• 2 russet potatoes, julienned
• 1 carrot (~80g), julienned
• 1/2 onion, sliced
• 1-2 Tbsp. oil
• 1/2 tsp. dasida¹
• pepper, to taste
• 1 tsp. sesame oil
• 1 tsp. toasted sesame seeds
• 1 green onion, chopped

Directions

1. Bring a pot of water to a boil.
2. Add 1/2 tsp. of the salt along with the potatoes and carrots and boil for 2-3 minutes.
3. Meanwhile heat oil over medium heat.
4. Add the onion to the hot oil.
5. Once the potatoes and carrots are done, drain them and add them to the pan with the onion.
6. Add the remaining 1/2 tsp. of salt, dasida, and pepper to taste and stir-fry for 3-5 minutes.
7. Drizzle with sesame oil and sprinkle the sesame seeds and green onion on top.

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¹ The original recipe calls for 1/2 tsp. "chicken stock or chicken bouillon powder". Personally, I think dasida would go great here. Sadly, I didn't have either when I was making this, so I ended up just putting in a somewhat larger amount of fresh chicken stock. I think I used ~1 Tbsp. ¹