Soft Sautéed Potatoes (Gamja Bokkeum)
Easy Recipe for Delicious Sautéed Potatoes that Even Babies Will Love
A dish that potato lovers will surely enjoy! It’s also a great side dish for lunchboxes. Enjoy the simple yet flavorful basic sautéed potatoes.
Main Ingredients- 2 medium potatoes
- 1/4 small onion
- 2 cm of the green part of a scallion (optional, can omit if using only white part)
- 1/5 carrot (for color and texture)
Cooking Instructions
Step 1
Prepare all your vegetables by julienning or slicing them. Peel the potatoes and carrot, wash them thoroughly, and then slice them thinly, about 0.5cm thick, or julienne them. Slice the onion and finely chop the scallion. Cutting them to a similar thickness will ensure they cook evenly.
Step 2
Heat about 1.5 tablespoons of cooking oil in a pan over medium heat. Add the julienned potatoes first. Sauté gently, stirring occasionally to prevent them from sticking to the bottom of the pan. Cook until the potatoes begin to look slightly translucent and start to soften.
Step 3
Once the potatoes are partially cooked, add the carrot slices to enhance the dish’s color. Continue to sauté for another 2-3 minutes, allowing the carrots to meld with the potatoes. If you prefer a crunchier carrot texture, you can add them a little later.
Step 4
Now it’s time to season. Add 1-2 pinches of MSG-enhanced salt and mix well to distribute evenly. While MSG-enhanced salt adds a nice savory note, regular salt can be used as a substitute. Gently stir-fry the potatoes after adding salt to avoid breaking them.
Step 5
Add the sliced onion and chopped scallion to the pan. Stir everything together and continue to sauté until well combined. Onions release their sweetness and become mushy if overcooked, so it’s best to add them when the potatoes are almost fully cooked. Cooking over medium heat, rather than high heat, ensures even cooking without burning.
Step 6
Turn off the heat when the onions turn translucent and are about 80% cooked. Overcooked onions can make the dish mushy and affect the overall flavor. The residual heat will finish cooking them, so it’s crucial to turn off the heat while they are still slightly firm. You can sprinkle a pinch of black pepper for added flavor if desired.
