Are you looking for a quick and flavorful stir-fry? You’ll want to make this Korean Chili Pepper and Potato Stir-Fry today! It’s easy-to-make, flavorful with a spicy kick that is perfect with a bowl of rice.
Potato is such a versatile ingredient. It tastes good in any form and is especially delicious when they are slightly pan-fried or roasted. When it comes to stir-fry at home, I like to add crunchy ingredients to get the mouthfeel, and this time I used Korean Pepper. I like these peppers as they are milder compared to serranos with a crunchy texture. They are normally available at Korean grocery stores like HMart.
This Korean Chili Pepper and Potato Stir-Fry, 青椒炒土豆 (Qīngjiāo chǎo tǔdòu) is such a simple and quick recipe so you can turn it into a meal in less than 30 minutes. If you like a more spicy version of this dish, feel free to use jalapeños, Shishito peppers, or other peppers of your choice.
Korean Chili Pepper and Potato Stir-Fry variation
- Potato – I used Russet but other potato variety works here such as golden, red, or sweet potato.
- Korean Pepper – As mentioned above, I love the chili’s mild taste plus it has a great crunchy texture that goes so well with the pan-fried potatoes. Other options include jalapeños, Shishito peppers, bell peppers, or red chili peppers.
How to make Korean Chili Pepper and Potato Stir-Fry
First, clean and cut potatoes into thick strips. Soak the potato strips in water to remove starch. Then, drain and wipe them with a clean paper towel. Set aside.
To prepare the chili peppers, once they are cleaned, I removed the seeds saving only the green parts for the stir-fry. This helps reduce the spicy heat.
Heat a non-stick pan with oil, then pan-fry potatoes until golden brown. Dish out and drain them on a paper towel to remove excess oil.
Using the same pan with the remaining oil, cook mashed tofu until golden brown, then add in the garlic and chili (if using). Sauté until garlic is aromatic. Skip garlic for an allium-free dish.
Add in the chili peppers, give it a quick toss, then add the cooked potatoes and seasoning.
Toss all ingredients until well-combined and stir in some cornstarch slurry to finish up the meal. How easy is that? Serve warm!
Please check out my other simple and easy recipes:
- Sambal Potato – a spicy potato dish with homemade sambal
- Easy chickpea curry – perfect as a side dish or a dip
This Korean Pepper and Potato Stir-Fry is
- Flavorful
- Vegan and Gluten-free adaptable (use gluten-free soy sauce)
- Delicious
- Perfect for make-ahead meals for meal prep
- Family with kids friendly
- Tasty!
If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends!
Korean Chili Pepper and Potato Stir-Fry 青椒炒土豆
Ingredients
- 3 medium-sized potatoes
- ½ lb Korean chili peppers or other peppers of choice
- 1 clove garlic sliced (skip for allium-free)
- 1 small red jalapeño sliced
- 3 oz firm tofu mashed
- 1½ tablespoons soy sauce adjust to taste
- ½ teaspoon sugar
- a drizzle of toasted sesame oil
- ½ cup water with 1 tablespoon corn starch
- a handful of chopped green onions optional or sub with cilantro
Instructions
- Clean the potatoes and cut into thick strips. Soak potatoes in water to remove its starch, then drain and wipe them dry with paper towel. Set aside.
- To prepare the peppers, remove the seeds, and slice them into 3″ lengthwise and set aside.
- Heat a non-stick pan with about 2-3 tablespoons of oil (more if you have larger potatoes), then pan-fry potatoes until golden-brown. Remove and drain them on paper towels to absorb excess oil.
- Using the same pan with the remaining oil, cook mashed tofu until golden brown, then add the garlic and red jalapeño. Sauté until garlic is aromatic (skip garlic for an allium-free dish).
- Add in the Korean chili peppers and toss for a few seconds, then add in the potatoes.
- Season with soy sauce, sugar, and a drizzle of toasted sesame oil.
- Toss all ingredients until well-combined. Finish it up with a cornstarch slurry and cook until the sauce is slightly thickened.
- Garnish with chopped green onions and serve warm.
Video
Notes
- Please check the above for other substitutions to make this delicious dish.
- Skip garlic if you need to make this dish allium-free.
- More easy and quick recipes:
- Sambal Potato – made with potatoes and homemade sambal
- Chickpeas Curry – perfect as a side dish or a dip for roti.
Feel free to pin the below picture on your Pinterest Board for easy reference.
I made this for ME because I love everything potato! Made some other things for my husband, but this is all he wanted. SO good and super simple!
YUM!! I’m so glad you both loved it. It’s really my go to for quick stir fry. Thanks so much for letting me know. Have a beautiful day. Best, WoonHeng