Korean Vegan Cooking: Pan-Fried Julienne Fries


I remember school lunches from my childhood. I was in grade three or four when school lunch program was first introduced to public schools in Korea. 감자채볶음 was one of the popular banchans that eventually pleased even the pickiest kids. I for one already loved it as this was also my mother’s go-to recipe. Unlike many other Korean side dishes, the dish is not spicy nor too salty and therefore perfect for children.

The key is to julienne the potato nice and thin. Blanch the potato in boiling water to prevent it from becoming a big lump (due to starch). Season with generous amount of salt. Eat with rice or as is.


2 russet potatoes
1/4 yellow onion
1/4 carrot
Canola oil
1tsp kosher salt + more for boiling water
Freshly ground black pepper


  1. Cut potato and carrot into fine julienne strips. Ideally, thinner than matchsticks.
  2. Slice the onion into thin strips.
  3. In a small pot, boil the water and add about 1/2 teaspoon of salt
  4. Add the potato strips. Parboil for a few minutes then drain.
  5. As the potatoes cook, heat the oil in the pan. Add the sliced onions and carrots. Cook for a few minutes.
  6. Add the blanched potatoes and cook for another few minutes.
  7. Season with salt.
  8. Plate the potatoes and season with freshly ground pepper to taste.

2 thoughts on “Korean Vegan Cooking: Pan-Fried Julienne Fries

  1. Marcus August 11, 2017 / 2:56 PM

    I love this side dish as well. Sometimes it’s cooked using sesame oil. Or maybe a bit of sesame oil is added after it’s cooked. Either way, good stuff.

    Liked by 1 person

    • yMoon August 17, 2017 / 7:49 AM

      Sesame oil never goes wrong 😀


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