14.220 Gamja Project (15+1) Gamja Chae Bokkeum

Cycle 14 – Item 220

13 (Sun) August 2023

Gamja Chae Bokkeum


by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with IZ

The Gamja Project (15+1)

In the original series, I cooked potato dishes using freshly harvested gamja gifted to us from a neighboring farmer at the cabin (for more background and related posts, see THE GAMJA PROJECT).  Having finished the initial batch of potatoes, I continue the series with potatoes purchased at the store.

OXO V-Blade Mandoline Slicer – I’ve had this for so long that I can’t recall where/when I bought it.

While gamja chae bokkeum was introduced in a prior post (see 7.302 Gamja Chae Bokkeum), I document the process in detail here.

The device comes with a “food holder” that protects the hand from getting cut on the mandoline.

One small but more important difference in how I made the dish this time was to keep the skins on.

Slice the potatoes using the 3-mm (width) julienne blade at the 3-mm thickness setting.
Place the potato matchsticks in a bowl and rinse with water to remove surface starch.
Over medium heat, gently stir-fry the potatoes with canola + garlic + scallions + salt (Yeondu if available) + pepper, until cooked through.

Served here as a Korean dish – a versatile side that goes with any rice & soup spread (see for example 1.015 A Typical Korean At-Home Meal) – it could go with anything, certainly Asian, perhaps even European sautéed in butter.

Garnish with toasted sesame seeds + freshly cracked black pepper (optional) + drizzle of sesame oil (optional).


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