Official potato-ham stir-fry video
The official video linked by the original recipe for this dish.
Official cooking video · Maangchi · YOUTUBEKorean Soy-Glazed Potato and Ham Stir-Fry (4 Servings)
Dice potatoes, fully cooked ham and carrots, briefly simmer with soy sauce, then reduce until nearly dry for a practical Korean lunchbox side dish. Unlike plain potato matchsticks, this has ham and soy glaze.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Cut potatoes into roughly 1 cm cubes, rinse in cold water and drain. Dice the cooked ham, onion and carrot similarly; mince the garlic.
- 02
Heat 2 tbsp oil in a pan over medium-high heat. Stir-fry potato and garlic for 2–3 minutes until edges become slightly translucent.
- 03
Reduce to medium and stir-fry onion, fully cooked ham and carrot for 2–3 minutes until onion starts to soften.
- 04
Add 120 mL water, 3 tbsp soy sauce and optional 1 tbsp sugar. Cover and simmer over medium-low for 3–4 minutes; if potato centers are still firm, add a splash of water and cook longer.
- 05
Uncover and raise the heat, stirring gently until nearly all liquid evaporates. Turn off the heat and mix in 1 tsp sesame oil.
Helpful source links
Before you cook
Use fully cooked ham; check the package. Verify soy, wheat and sesame allergens in soy sauce, ham and oil. Cool and transport lunchboxes cold; refrigerate leftovers within 2 hours at or below 4°C. Use refrigerated leftovers in 3–4 days or freeze, and reheat to 74°C.
Allergens: soy (soy sauce), wheat (check soy sauce and ham labels), sesame, check packaged ham for other allergens
Image & source credits
These illustrations stand in for food photos.
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