Crisp and Savory Maneuljjong Gamja Bokkeum

Name: Crisp and Savory Maneuljjong Gamja Bokkeum
Cuisine: Korean
Ingredients: Potato — 2, 300 g; Garlic scapes — 7 stalks; Carrot — 1/4; Oyster sauce — 1/2 tbsp; Salt — 1/3 tsp; Toasted sesame oil — 1 tbsp; Toasted sesame seeds — 1 tbsp

A simple side dish of julienned garlic scapes and potatoes stir-fried cleanly with oyster sauce.

Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →

Crisp and Savory Maneuljjong Gamja Bokkeum — finished dish

Summary

This stir-fried potato dish features seasonal garlic scapes for an aromatic flavor and pleasant crisp bite. Cooking the unrinsed potatoes preserves their tender, fluffy texture, while a clean seasoning of oyster sauce and salt makes it easy for anyone to enjoy. Mild and not greasy, it is perfect as a side dish for children or a moisture-free lunchbox banchan.

Servings: 3–4 servings
Difficulty: Easy
Spiciness: Not spicy

Ingredients

Potato2, 300 g
Garlic scapes7 stalks
Carrot1/4

Seasoning

Oyster sauce1/2 tbsp
Salt1/3 tsp
Toasted sesame oil1 tbsp
Toasted sesame seeds1 tbsp

Measurements · 1 tbsp = 15 ml (a heaping regular dinner spoon) · 1 tsp = 5 ml (a heaping teaspoon)

You can use bell pepper instead of carrot, or omit it altogether since it is just for color.

Steps

Prepare the ingredients
I prepared 2 new potatoes, 7 stalks of garlic scapes, and 1/4 carrot.
You can use bell pepper instead of carrot, or omit it altogether since it is just for color.
Cut the ingredients
Trim off the dry tips of the garlic scapes...
Split them in half lengthwise with a knife.
If you pull them apart by hand, they can snap easily, so just glide the blade straight through. Cut them into bite-sized lengths.
Julienne the potatoes and carrot to a similar length as the garlic scapes.
Stir-fry
Heat cooking oil in a hot pan, add all the sliced ingredients, and stir-fry briskly so they are evenly coated in oil.
As the ingredients cook through, their colors will become vibrant.
Add 1/2 tbsp oyster sauce and mix thoroughly so the seasoning spreads evenly, then stir-fry while keeping their texture crisp and taste-test.
It tasted a bit light, so I adjusted the seasoning with 1/3 tsp salt.
Now turn off the heat and finish with 1 tbsp toasted sesame oil and 1 tbsp toasted sesame seeds.
Finish
It was quite a generous portion for a family of 2, but we finished every bit in a single meal.
When seasoned lightly, you just keep munching away, making it a side dish so good it almost replaces the rice itself.
It is not spicy, so it is great for kids, and with no excess moisture, it makes a wonderful lunchbox banchan—plus, it is delicious mixed directly with rice.