Korean-Style Stir-Fried Potatoes (Gamja Bokkeum)

Cut two potatoes into thin matchsticks. You can use a knife or a mandoline slicer for uniform cuts.

Cut about a third of a carrot into thin matchsticks.

Cut half an onion into thin strips.

Thinly slice one green onion, keeping the white and green parts separate.

In a pot of boiling water, add a pinch of salt and the sliced potatoes. Blanch them for about 2 minutes.

Drain the blanched potatoes well and set them aside.

Heat cooking oil in a wok over medium heat. Add the white parts of the green onion, sliced onion, and carrot. Stir-fry for about 2 minutes until the onion softens.

Increase the heat to medium-high, add the blanched potatoes, chicken bouillon powder, salt, and pepper. Stir-fry for another 2 minutes.

Turn off the heat. Add toasted sesame oil, toasted sesame seeds, and the reserved green parts of the green onion. Mix well.

Do a final taste test and add more salt if necessary. Transfer to a serving plate and enjoy.