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Korean potatoes

Korean potatoes

An unusual, zesty flavor—original and delicious! Korean-style potatoes are a simple, no-fuss dish made from everyday ingredients. Cooked with a vibrant blend of spices, they come out spicy and fragrant. I never imagined plain potatoes could turn into such a tasty dish!

MariaS

Recipe author

Composition / ingredients

Servings:

Potatoes

500

Water

Lemon juice

Vegetable oil

Ground coriander

Dried spices

Garlic

Sugar

0.75

Salt

Sesame seeds

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

Cooking method

Step 1:

How do you make Korean-style potatoes? Gather your ingredients. Wash and peel the potatoes well.
Step 2:

Next, grate the potatoes on a julienne grater (the kind used for Korean-style carrots), dropping the shredded potato straight into a large bowl of water. Once all the potatoes are grated, rinse the thin strands in 2–3 changes of water. This washes the starch out of the potatoes so they won't fall apart while cooking.
Step 3:

Bring about 2 quarts (2 L) of water to a boil over high heat and add 1 teaspoon of salt. Drop part of the potatoes into the vigorously boiling water (you'll need more water for the whole batch). Once it returns to a boil, cook the potatoes for about a minute, then drain them in a sieve. Cook the rest of the potatoes the same way.
Step 4:

Put the potatoes prepared this way into a roomy bowl and add the rest of the salt, the sugar, the lemon juice (or apple cider vinegar), the coriander, and spices to taste. You can use a ready-made Korean seasoning blend.
Step 5:

Peel the garlic and mince it however you like—on a grater, with a knife, or through a press. Put it on top of the potatoes and pour scalding-hot vegetable oil over it. To do that, heat the oil well in a small saucepan over high heat. Stir all the ingredients together and refrigerate for a few hours, stirring the potatoes now and then.
Step 6:

Lightly toast the sesame seeds over low heat, but be careful—don't get distracted, since they burn quickly.
Step 7:

Serve the Korean-style potatoes sprinkled with the toasted sesame seeds. Enjoy your meal!

Root vegetables are best scrubbed with a brush or a stiff sponge under running water.
Since everyone's tolerance for salt, sweetness, bitterness, heat, acidity, and pungency is different, always add spices and seasonings to your own taste! If you're using a particular seasoning for the first time, remember that some spices are especially easy to overdo (chili pepper, for example).
Use an oil with a high smoke point for frying! Any oil is good only up to a certain temperature—its smoke point, at which the oil starts to burn and forms toxic compounds, including carcinogens. Unrefined oils, with rare exceptions, have a low smoke point; they contain plenty of unfiltered organic particles that quickly start to burn. Refined oils stand up to heat better and have a higher smoke point. If you're going to cook in the oven, in a skillet, or on the grill, make sure you use an oil with a high smoke point. The most common high-smoke-point oils are refined sunflower, olive, and grapeseed oil.