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Korean Stir Fry Potatoes

  • Author: Seonkyoung Longest


  • 2 tbsp cooking oil
  • 6 slices Omni pork Luncheon Meat
  • 2 large Yukon gold potatoes, peeled & julienned
  • 1/4 of a large onion, sliced thinly
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 3 to 5 dried chili, optional


  1. Heat a large nonstick skillet over medium-high heat. Add the oil, swirl to coat, and place the luncheon meat. Cook luncheon meat until golden brown on both sides, about 2 to 3 minutes on each side. Remove from the heat, and set aside.
  2. Add the potatoes and cook in the same pan with grease until they are 1/2 way cooked, about 3 minutes. Add 1 tbsp oil if the potatoes stick too much.
  3. Add the onions, and season with salt and pepper. Add the dried chilis if you like. Break the chili a bit so that the spicy flavor will come out. Stir fry for 3 to 4 minutes or until the onions are translucent and potatoes are fully cooked. 
  4. Meanwhile, cut the luncheon meat into long match sticks and toss them in with the potatoes. Transfer to a serving plate, serve with a warm bowl of rice and other side dishes, or ice-cold beer! Enjoy!