Stir-Fried Potatoes and Ham (Korean Style)

Ingredients

• 2 medium Potatoes (peeled and cut into bite‑size pieces)
• 1 small Onion (thinly sliced)
• 100 g Ham (cut into strips or bite‑size pieces)
• 1/2 Bell Pepper (seeded and sliced thinly (any color))
• 1 tbsp Sesame Oil (for finishing, adds nutty aroma)
• 1 tsp Sesame Seeds (toasted)
• 1 tsp Soy Sauce (Korean ganjang preferred)
• 1/2 tsp Salt
• 1/4 tsp Black Pepper (freshly ground)

Instructions

1. Prepare potatoes

   Rinse the peeled potatoes under cold water, then soak them in a bowl of cold water for about 5 minutes to remove excess starch. Drain using a sieve.

   Time: PT5M

2. Chop vegetables and ham

   Thinly slice the onion, cut the ham into bite‑size strips, and slice the bell pepper.

   Time: PT3M

3. Heat the pan

   Add a thin layer of oil to the skillet, heat over medium heat until shimmering.

   Time: PT2M

   Temperature: medium heat

4. Stir‑fry onions and potatoes

   Add the sliced onion and drained potatoes to the pan. Stir‑fry for about 5‑6 minutes, or until the potatoes become translucent around the edges.

   Time: PT6M

   Temperature: medium heat

5. Add ham, bell pepper, and seasoning

   Add the ham strips, bell pepper slices, soy sauce, salt, and black pepper. Continue stir‑frying for another 3‑4 minutes until everything is well‑combined and the ham is heated through.

   Time: PT4M

   Temperature: medium heat

6. Finish with sesame

   Turn off the heat, drizzle the sesame oil over the dish, and sprinkle toasted sesame seeds. Give a quick toss to coat.

   Time: PT1M

7. Serve

   Transfer to a serving bowl and enjoy warm as a banchan.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

30 g

Fat

10 g

Fiber

3 g

Ingredient Substitutions

• Instead of Potatoes: sweet potatoes, yukgaejang potatoes
• Instead of Onion: shallot, leek
• Instead of Ham: bacon, spam
• Instead of Bell Pepper: green onion, carrot strips
• Instead of Sesame Oil: perilla oil
• Instead of Sesame Seeds: pumpkin seeds
• Instead of Soy Sauce: tamari
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper

Equipment Needed

• Sieve or colander
• Large skillet or wok
• Spatula or wooden spoon
• Chef’s knife
• Cutting board

Critical Steps — Do Not Skip

• Soaking potatoes to remove starch prevents them from becoming gummy.
• Cook potatoes until translucent before adding other ingredients to ensure they are fully cooked.
• Add sesame oil after removing the pan from heat to keep its flavor bright.

Chef Tips from the Video

• Use firm, waxy potatoes (e.g., Yukon Gold) for the best texture.
• Toast sesame seeds lightly in a dry pan before using for extra crunch.
• If you like a little heat, add a pinch of gochugaru (Korean red pepper flakes) with the seasoning.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended; texture changes.

Room temperature: Can sit out for up to 1 hour after cooking.

Make-Ahead Tips

• Prep and soak the potatoes earlier in the day; keep them submerged in water in the fridge.
• Slice ham and vegetables ahead of time and store them separately in airtight containers.