Crisp and Fragrant Seasoned Potato Strips (Gamja Chae Muchim)
Beat the Heat: No-Cook Seasoned Potato Strips (Gamja Chae Muchim)
Lately, I’ve been seeing many recipes for seasoned potato strips online. Personally, I prefer potatoes over sweet potatoes, and after trying this dish, I’ve found potatoes to be even more appealing! This recipe is perfect for hot days when you don’t want to cook.
Main Ingredients
- 4 medium-small potatoes (2 large ones if preferred)
- 1 package enoki mushrooms
- Minced garlic, to taste
- 1/4 piece yellow bell pepper
- 1/4 piece red bell pepper
Seasoning
- 1.5 Tbsp fish sauce (Kanari Aekjeot)
- 1 tsp salt
- 0.5 Tbsp gochugaru (Korean chili flakes)
- A pinch of sugar
- 1 Tbsp sesame oil
- Sesame seeds, for garnish
- 1.5 Tbsp fish sauce (Kanari Aekjeot)
- 1 tsp salt
- 0.5 Tbsp gochugaru (Korean chili flakes)
- A pinch of sugar
- 1 Tbsp sesame oil
- Sesame seeds, for garnish
Cooking Instructions
Step 1
First, let’s prepare our main ingredient: potatoes. I’m using four medium-small potatoes, but if you have larger ones, two should be sufficient. Enoki mushrooms and bell peppers are optional, but they add wonderful color and flavor. ^^
Step 2
Now, let’s get the ingredients ready. Peel the potatoes using a vegetable peeler and rinse them under running water. Trim the root end of the enoki mushrooms and wash them gently. Thinly julienne the yellow and red bell peppers. Adding bell peppers will provide a nice crunch and make the dish visually appealing.
Step 3
Wash the julienned potatoes thoroughly. It’s important to slice them thinly for the best texture – they should be crisp yet tender. If you find julienning difficult, I highly recommend using a mandoline slicer! I personally found it easier to just slice them by hand than to fetch my mandoline. ^^
Step 4
While you’re julienning the potatoes, bring a pot of water to a rolling boil. Once boiling, add the enoki mushrooms and blanch them very briefly – just a quick dip is enough. Immediately remove them, rinse in cold water to stop the cooking, and gently squeeze out excess water. This step makes the mushrooms wonderfully crisp.
Step 5
Don’t discard the mushroom blanching water! Use it to blanch the julienned potatoes, just like you did with the mushrooms. This quick blanching removes excess starch from the potatoes, resulting in a cleaner taste and also helps to eliminate any raw potato flavor. ^^ After blanching, rinse the potato strips in cold water and drain them thoroughly.
Step 6
Now it’s time to mix everything together! In a large bowl, combine the drained potato strips, blanched enoki mushrooms, minced garlic, and julienned bell peppers. Add all the seasoning ingredients. I find that using a combination of fish sauce and salt gives the best flavor balance. Add just a pinch of sugar to enhance the overall taste without making it too sweet. ^^
Step 7
And that’s it! Gently toss everything together as you would a salad, being careful not to mash the ingredients. Garnish with sesame seeds for a final touch. This delicious seasoned potato strip dish is ready to enjoy! Isn’t it incredibly simple?
