Crispy and Delicious Stir-Fried Shredded Potatoes (Baek Jong-Won Style)
Master the Baek Jong-Won Secret: Non-Crumbly Stir-Fried Shredded Potatoes
Introducing a recipe for stir-fried shredded potatoes by Baek Jong-Won, perfect for lunch boxes or as a side dish with rice. We’ll reveal his special tips to keep the shredded potatoes firm and perfectly textured, preventing them from falling apart. Make a satisfying meal with this simple yet delicious dish!
Main Ingredients
- 2 medium potatoes
- 1/2 medium onion
- 1/3 medium carrot
Seasoning & Condiments
- 1 tsp coarse salt
- 2 tbsp cooking oil
- 2 pinches MSG-based salt (or a little regular salt)
- A pinch of black pepper (freshly ground)
- 1 tsp coarse salt
- 2 tbsp cooking oil
- 2 pinches MSG-based salt (or a little regular salt)
- A pinch of black pepper (freshly ground)
Cooking Instructions
Step 1
First, wash and prepare the potatoes, onion, and carrot. Peel the potatoes (or wash them thoroughly if you prefer) and julienne them into strips about 3-5 cm long. Julienne the onion similarly, and cut the carrot into julienne strips of similar thickness to the potatoes for color. If the carrot is too thick, it might feel out of place in texture, so slicing it thinly is recommended.
Step 2
The key to non-crumbly shredded potatoes is in the blanching! Fill a pot with plenty of water, add 1 teaspoon of coarse salt, and bring it to a boil. Once boiling, add the julienned potatoes and blanch for only about 2-3 minutes, just until they become slightly translucent. Blanching them only partially ensures they maintain their shape and don’t break apart when stir-fried. After blanching, it’s crucial to immediately drain the potatoes in a colander to remove all excess water. Remaining moisture can make the potatoes mushy or fall apart during cooking.
Step 3
Now, it’s time to stir-fry. Heat a pan over medium heat and add 2 tablespoons of cooking oil. First, add the julienned carrots and onions and stir-fry until they become slightly translucent and softened. Once the carrots and onions are about halfway cooked, add the drained blanched potato shreds along with 2 pinches of MSG-based salt (or a little regular salt to taste) and a dash of black pepper. Stir-fry gently, being careful not to break the potatoes, for another 2-3 minutes until all ingredients are well combined. Your delicious stir-fried shredded potatoes are ready! They taste best served immediately while warm.
