Friday, July 18, 2008

Gamja Chae Bokkem


  • 2 medium potatoes

  • 1 package (3-4 0z) square fish cakes

  • 1/2 green pepper, seeded, halfed, sliced

  • 1/4 carrot, skined, juliened

  • 1/2 onions, sliced

  • 1 tablespoon minced garlic

  • 1 tablespon salt

  • 1 teaspoon sesame seed oil

  • 1 teaspoon toasted sesame seed

  • a pinch of black pepper


  1. Peel the potatoes and wash and cut them into julienne strips.

  2. Soak the potato in the water about 10 minutes to remove starch.

  3. Mean time, cut the fish cakes into julienne strips. Drain water from potatoes using a colander

  4. In a heated pan, add 2 TBS of olive oil and add the potato strips. Stir it with a wooden spoon for 1 minute.

  5. Add fish cakes, carrots, onions, garlic green pepper.

  6. Add ½ ts to1 ts of salt (depends on your taste) and lower the heat over medium heat and saute until potato strips are fully cooked.

  7. Add sesame oil and sesame seed, turn off the heat.

  8. Garnish with green onion.

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