Korean potatoes

Unusual piquant taste, original and delicious! Korean—style potatoes are a simple, unpretentious dish made from available products. Cooked with a bright set of spices, it turns out to be spicy and fragrant. I didn't think that such a delicious dish would turn out from banal potatoes!

MariaS

Recipe author

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Composition / ingredients

Servings:

Potatoes

500

Water

Lemon juice

Vegetable oil

Ground coriander

Spices dry

to taste

Garlic

to taste

Sugar

0.75

Salt

For submission:

Sesame

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 1 g

Fats 29 % 2 g

Carbohydrates 57 % 4 g

30 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 4 h

Step 1:
How to make potatoes in Korean? Prepare the products. Wash and peel the potatoes well.
Step 2:
Then grate the tubers on a Korean carrot grater, dipping the chopped potatoes immediately into a large volume of water. When all the potatoes are grated, rinse the thin threads in 2-3 waters. This will wash the starch out of the potatoes and it will not fall apart when cooking.
Step 3:
Boil about 2 liters of water over high heat, add 1 tsp of salt to it. Immerse part of the potatoes in rapidly boiling water (more water will be needed for the entire volume). After boiling, boil the potatoes for about a minute and put them on a sieve. Cook the whole mass of potatoes in the same way.
Step 4:
Put the potatoes prepared in this way in a spacious container, add the remaining salt, sugar, lemon juice (or apple cider vinegar), coriander and spices to your liking. You can use a ready-made set of spices for Korean dishes.
Step 5:
Peel and chop the garlic in any way — on a grater, with a knife or a press. Put it on the potatoes and pour hot vegetable oil on top. To do this, heat it well in a saucepan over high heat. Mix all the ingredients and refrigerate for a few hours. Stir the potatoes periodically.
Step 6:
Lightly fry sesame seeds over low heat, but be careful, do not be distracted, as it burns quickly.
Step 7:
Serve the potatoes in Korean, sprinkled with fried sesame seeds. Bon appetit!

Root vegetables are best washed with a brush or a hard sponge under running water.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.