Grate potatoes on a Korean grater. Korean Potatoes: A Detailed Cooking Recipe

Salad of potatoes and minced meat in Korean, it is also called "Kamdi-cha". Korean salads have long won recognition not only in Russia, but among all people who choose proper nutrition and healthy lifestyles. Such salads are low in calories, pleasant taste and aroma. Since Korean salads are prepared with a high content of peppers, garlic and vinegar, add seasonings to your taste and preferences.

Required Ingredients:

6 - 7 potatoes (medium size);

250 g of mixed minced meat;

2 onions;

2 - 3 cloves of garlic;

50 - 60 ml. vegetable oil;

1 teaspoon vinegar essence + 1 tbsp. a spoonful of bouillon powder;

1.5 - 2 tbsp. spoons of 4% vinegar (table, wine, rice, apple);

A pinch of black ground pepper;

A pinch of red ground pepper;

Salt and coriander to taste.

How to cook:

Peel the onion and cut into thin strips with a knife, set aside. Peel and chop the garlic with a knife or pass through a press. Wash and peel potatoes. Chop the potatoes into strips and put in cold water for 30 - 40 minutes. Then rinse the potato strips in running water.

Boil water in a large saucepan and add the washed potatoes. Add a little bouillon powder or a cube - this will give the potatoes a pleasant flavor. Pour one teaspoon of vinegar essence there - it will not allow the potatoes to darken. Bring the potatoes to a boil and cook for about 3 - 4 minutes, we need the degree of cooking "al dente" - this is when it is not yet ready, but not raw either.

Strain the potato chips through a colander and leave to cool.

Pour about 30 ml into a small skillet. vegetable oil and fry the chopped onion for a few minutes until it becomes transparent. Transfer the fried onion to a bowl.

Pour the remaining oil into the same pan and fry the minced meat in it until tender. Season the fried minced meat with salt to taste.

Now for the assembly of the salad, all the ingredients are prepared and you can start the assembly itself.

In a large bowl, mix together - potatoes, minced meat, onion, minced garlic, vinegar, spices and add a little ground coriander in a mortar.

Season the salad with salt and taste, seasoning more if necessary. If you plan to serve salad with soy sauce, you can leave the salad without salt.

Put the salad in the refrigerator for one hour so that all the ingredients are saturated with seasonings.

Transfer the salad to a serving dish and serve.

The recipe for raw potato salad is similar to cooking Korean carrots, with the only difference being that instead of the carrot itself, potatoes and a slightly different set of spices are used. The result is a spicy appetizer, the composition of which is difficult to guess for guests and households inexperienced in culinary matters. The active phase takes up to 20 minutes, but the finished salad should be infused for at least 1 hour in the refrigerator.

Advice. Try to choose potatoes with firm flesh and minimal starch content, then the salad will have a characteristic crunch.

Ingredients:

• peeled potatoes - 400 grams;
• water - 1 liter;
• salt - 1.5 teaspoons;
• vegetable oil - 3 tablespoons;
• sugar - 1 teaspoon;
• apple cider vinegar - 1 tablespoon;
• soy sauce - 1 tablespoon;
• ground coriander - 1.5 teaspoons;
• asafoetida - 1 teaspoon;
• red ground pepper - a third of a teaspoon;
• roasted sesame seeds - 1 tablespoon (optional)

raw potato salad recipe

1. Add 1 teaspoon of salt to the water, bring to a boil.

2. Grate potatoes into strips for Korean carrots.

The main thing is to get the right straw, without a special grater it is difficult to do this.

3. Leave the straw for 5 minutes in cold water, then rinse under running water to remove as much starch as possible.

4. Dip the potatoes in boiling water, leave for 2-3 minutes, then drain in a colander and rinse again with cold water.

Attention! Potatoes should not be cooked until cooked, the straws should be left slightly raw and crispy.

5. Heat vegetable oil in a ladle (should be hot, but not boiling).

6. Put the potatoes in a deep bowl. Add half a teaspoon of salt, coriander, sugar, asafoetida and ground red pepper. Top with hot vegetable oil. Mix.

7. Add vinegar, sesame seeds and soy sauce. Mix again.

8. Put the finished Korean raw potato salad in the refrigerator for 60 minutes to soak, then you can serve the dish to the table.

Raw potato salad is an unusual dish, some will even say that such a product should not be consumed. Raw potatoes are more often used in Korean cuisine, in contrast to the cuisine of the Slavic peoples, where they are mistakenly considered not only tasteless, but also harmful.

But in fact, most recipes use half-baked potatoes. This makes it possible to enjoy such salads not only for raw foodists, but also for people who are accustomed to adhere to traditional eating habits.

Preparing salads from raw potatoes is not difficult. Therefore, even novice housewives can use these recipes.

In order for the potatoes to remain raw inside, you need to cook them for only a couple of minutes, no more!

How to cook raw potato salad - 15 varieties

If you love Korean salads, but want to make them more savory and add meat to them, then this recipe is just for you.

Ingredients:

• raw potatoes - 6-7pcs;
• carrots - 3 pcs;
• meat beef / pork - 250 g;
• vegetable oil;
• salt;
• seasoning for Korean carrots;
• garlic - 2 cloves;
• vinegar - 1 tbsp

Cooking:

1. Peel all potatoes and carrots from the skin, cut them into thin strips or chop them with a vegetable cutter.
2. Boil water by adding 1 tbsp. vinegar and salt. Throw potatoes into the water, literally for 2-3 minutes, so that they do not boil and remain raw. Drain the water, shift the chopped potatoes.
3. Sliced ​​carrots fry for 1-2 minutes in vegetable oil. Spread it over the potatoes.
4. Cut the beef into strips, fry in the remaining oil from the carrots, when the water evaporates, fry over high heat. Spread over potatoes with butter.
5. Squeeze garlic, add Korean seasoning, salt to it. Combine this mixture with salad. Let it brew for 2 hours and the salad is ready!

Are you tired of old salad recipes too? Do you have nothing to surprise your guests with? Then write down, remember this recipe and your guests will be delighted.

Ingredients:

• potatoes - 1 kg;
• garlic - 3 cloves;
• ground coriander - 1 tsp;
• hot red pepper - 1 pc.
• salt -3 tbsp;
• table vinegar - 200 ml;
• vegetable oil - 100 ml.

Cooking:

To save time, just before cooking, you need to put about 3 liters of water to warm up.

As with any vegetable from Korean salads, potatoes need to be cut into thin strips.

If you have already sliced ​​the potatoes and the water for them has not yet boiled, cover them with cold water so that they do not darken in the air.

Pour vinegar into boiled water and add salt-3 tbsp. For convenience, you can cook in a strainer so that it is convenient to get it. Cook for 2 minutes until not fully cooked. Then rinse it in running water to remove excess starch.

We put the vegetable oil to warm up to the “haze”.

Put ground coriander, red pepper on top of the potatoes, you can add more black ground. Pour warm vegetable oil onto this hill. Mix well.

We put the salad in the refrigerator for 2-3 hours so that it is infused.

"Brother" of carrots in Korean.

Ingredients:

• potatoes - 500g;
• onion - 1 pc;
• ground coriander - 1 tbsp. l;
• salt (to taste);
• sugar (to taste);
• vinegar (to taste);
• garlic - 3 cloves;
• olive oil - ¾ cup;
• peeled sesame - 1 tsp

Cooking:

Before peeled potatoes, grate on a Korean grater or cut by hand. Throw in boiling water for 1-1.5 minutes. Strain with a colander.

Add coriander, sugar, salt, vinegar to potatoes and mix well.

If you are a thrill seeker, you can use dry chili peppers.

The garlic is very finely chopped or crushed. Peel the onion, cut half to the potatoes, and rub the bottom of the pan with the remaining half.

Pour olive oil into a frying pan, add sesame seeds, heat it all up. Then pour the oil into the salad and mix thoroughly.

Leave in the refrigerator for one hour.

A delicious salad from overseas cuisine, which you can enjoy not only on ordinary days, but also during Lent.

Ingredients:

• potatoes - 6-7pcs;
• pork - 250 g;
• onion - 1 pc;
• garlic - 2 cloves;
• sugar;
• salt;
• ground black pepper;
• ground coriander;
• sodium glutamate;
• red ground pepper;
• soy sauce;
• Sesame oil;
• vinegar - 1 tbsp;
• vegetable oil.

Cooking:

We chop the potatoes into thin strips, like Korean carrots.

In 1 liter of water, add a spoonful of vinegar., We will lower the potatoes into this water so that it does not darken.

We put the water to boil. We throw a portion of potatoes into salted water, hold for 2-3 minutes so that it remains damp.

Heat up the oil and fry the pork. Without oil, put the pork into the potatoes.

Add 1/3 tsp. sodium glutamate crystals, ½ tsp coriander, black pepper, 1 tsp sugar, 2-3 tsp. soy sauce, 2 drops of sesame oil, ½ tsp of vinegar.

Cut the onion into slices, fry with red pepper and pour into the salad with butter.

Stir and add chopped garlic.

Let the salad cool and infuse.

A quick recipe for a delicious appetizer for any feast.

Ingredients:

• fresh potatoes - 6 pcs;
• carrots - 2 pcs;
• onion - 1 pc;
• dill;
• cilantro;
• soy sauce - 2 tablespoons;
• garlic - 1 clove;
• Red pepper;
• vinegar;
• sesame - 1 tbsp;
• sunflower oil.

Cooking:

We put on fire 2 liters. water, wait until it boils. In order not to waste time, we clean potatoes, carrots, onions. Grate carrots and potatoes, and onions in thin rings.

Salt hot water, add vinegar to taste and throw potatoes for 1 minute. Potatoes must remain undercooked!

Cut the garlic into rings. Mix carrots, cooled potatoes, onions and garlic, salt and pepper.

Pour oil into a hot frying pan, add sesame seeds. When the sesame starts to turn pink, it's time to remove and pour the carrots and potatoes with oil.

We also add soy sauce and herbs to taste.

A simple and tasty way to use potatoes, despite the fact that they remain raw inside.

Ingredients:

• potatoes - 1 kg;
• sesame - 2 tablespoons;
• soy sauce - 3-4 tablespoons;
• red pepper - 1/2 tsp;
• unrefined olive oil

Cooking:

1. We put water to boil. And let's start cooking.
2. Three potatoes on a grater or knife mode. Drop into boiling water and cook for 1 minute.
3. Drain the potatoes in a colander and rinse with cold water.
4. Add hot red pepper. Drizzle potatoes with slightly warmed soy sauce. And season with olive oil, mix.
5. Sprinkle the dish with sesame seeds.

A simple and tasty salad not only for raw food lovers, but also for those who want to find an interesting recipe to diversify their daily menu.

Ingredients:

• fresh potatoes -5 pcs.;
• carrots - 1 pc;
• green onions;
• parsley;
• salt;
• pepper;
• lemon juice - 1 tbsp;
• olive oil -1st.l

Cooking:

1. Remove skins from potatoes and carrots. Cut into thin slices on a vegetable cutter or with your own hands.
2. Chop the onion and parsley, you can use other greens: dill, cilantro to taste, mix with carrots and potatoes, adding salt and pepper.
3. Top with lemon juice and olive oil, mix well and let it brew.

Delicious, lean salad that will surprise you with its unusual taste.

Ingredients:

• potatoes - 7-8pcs;
• onion - 1 pc;
• garlic - 4 cloves;
• ground black pepper;
• ground coriander;
• vegetable oil - 2-3 tablespoons;
• vinegar - ½ tsp;
• salt.

Cooking:

1. First of all, peel the potato tubers and cut into thin slices.
2. Place potatoes in boiling water for 2 minutes. Drain the water, transfer the potatoes to a bowl and be sure to rinse with cold water.
3. Clean and cut the onion. Fry it in vegetable oil.
4. When the onion becomes transparent, add ½ tsp to it. ground coriander.
5. We fill our potatoes with the resulting mixture.
6. Salt the potatoes to taste, add black pepper, vinegar, pass the peeled garlic through the press. We mix.

Your whole family will love Chinese salad. And cooking will not take more than 15 minutes.

Ingredients:

• raw potatoes - 4-5pcs;
• pork - 200g;
• carrots - 1pc;
• onion - 1 pc;
• garlic - 2 cloves;
• soy sauce - 2 tbsp;
• apple cider vinegar - 1 tsp;
• sunflower oil;
• salt;
• ground black pepper;

Cooking:

1. We clean potatoes, carrots, onions and garlic. We cut the vegetables into strips, no larger than the size of a match.
2. Pour boiling water over potato straws for 1.5 minutes, then rinse with a colander.
3. Meat (you can use not only pork) cut into cubes and fry for a few minutes, add onions and carrots and fry for another 1 minute.
4. Transfer everything to a container, add salt, pepper, chopped garlic to your liking. Season with vinegar and soy sauce. Cool and serve.

Sausage will replace meat in the standard Kamdichi recipe, but still does not reduce the taste of this dish.

Ingredients:

• potatoes - 3-4 pieces;
• smoked sausage - 200g;
• salt;
• onion - 1 pc;
• sunflower oil
• ground turmeric;
• red ground pepper;
• coriander;
• acetic acid;
• garlic - 1 clove.

Cooking:

1. Rub the peeled potatoes on a Korean grater.
2. Dip the potato strips in salted boiling water for 3-4 seconds.
3. Shred a small onion.
4. We heat the pan, fry the onion in it and pour it with oil into the potatoes.
5. We prepare the sausage in strips and pour it into the salad.
6. Add turmeric, red pepper, coriander to taste, squeeze the garlic. Mix thoroughly.

Kamdicha is the Korean name for a raw potato salad that will be a highlight on your table.

Ingredients:

• potatoes - 500 g;
• sweet pepper - 1 pc;
• pork - 200 g;
• garlic - 1 clove;
• salt;
• soy sauce - 2 tbsp;
• wine vinegar;
• coriander - 0.5-1 tsp;
• vegetable oil.

Cooking:

1. We take pork, make very thin slices of it. Fry over medium heat, until sweaty, watch that the slices are not overdried, at the end you can add a little soy sauce for flavor.
2. We chop the potatoes on a grater and pour salted boiling water (salt the water well in advance, about 1 tsp per 1/2 liter of water) and leave for 4 minutes so that the potatoes remain half-baked and do not darken in the air.
3. Chop sweet peppers into strips (optionally, you can replace it with hot ones), greens, garlic and ground coriander. To this, add the fried meat and the rest of the oil. Mix.

Korean salad without meat, only healthy vegetables!

Ingredients:

• potatoes - 6-7 pcs;
• carrots - 2 pcs;
• red pepper -1pc;
• onion - 1 pc;
• garlic - 1-2 cloves.
• peanut butter;
• soy sauce - 1.5 tsp;
• apple cider vinegar;
• cane sugar - 1 tsp;
• red ground pepper - to taste;
• ground coriander;
• cilantro.

Cooking:

1. We rub the carrots on a grater so that a thin straw comes out.
2. On the same grater, cut potato tubers and red pepper into strips. Boil grated potatoes for 3 minutes in salted boiling water. Rinse with a colander.
3. We chop the onion with straw.
4. Combine potatoes, carrots, paprika and onions and mix well.
5. Pour cane sugar, ground red pepper, coriander. Add soy sauce.
6. Heat the peanut butter in a frying pan and pour over the salad.
7. Stir, add crushed garlic, vinegar and cilantro. Stir again and the salad is ready!

Vitamin salad with apples and potatoes. It is used both in sweet and salty form.

Ingredients:

• potatoes - 100g;
• apples - 250 g;
• dill;
• sugar / salt;
• mayonnaise / sour cream;

Cooking:

1. Peel the apples and potatoes from the skin, then chop into thin straw.
2. Pour boiling water over potato straws, for 2 minutes, throw 1.5 tablespoons into the pan. sugar. Rinse with running water and transfer to another container, sue.
3. Add chopped greens, apple, sugar, honey and mix everything.

An unusual, but at the same time delicious combination of vitamin vegetables.

Ingredients:

• raw potatoes - 100g;
• radish - 150 g;
• carrots - 1/2 piece;
• green onions;
• salt;
• sour cream;

Cooking:

Finely chop the radishes, carrots and potatoes.

Cut green onions, salt and season with sour cream. Mix everything thoroughly.

Ingredients:

• radish - 200 g;
• raw potatoes - 150g;
• seaweed - 150 g;
• salt;
• green onion;
• mayonnaise.

Cooking:

1. Cut the peeled potatoes into small cubes, pour boiling water for 2 minutes, until incompletely cooked. At the end of the time, drain the water.
2. Chop radishes and green onions. Mix with potatoes.
3. Add mari cabbage (kelp) to the salad. Salt to taste, season with mayonnaise and mix well.
4. Let it brew for 0.5 hours.

Oriental exotic - Korean style Kamdich potato salad. Several recipes with detailed photos will help you cope with cooking.

It is very difficult to immediately guess that this Korean salad with potatoes. It is not soft and boiled, as we are used to seeing it in salads and other dishes. The potatoes here are firm and slightly crispy, but not soggy. For example, like a radish. There is also the simplest version of camdi-cha. It consists of only one potato. And if you add vegetables or olives to such a salad, it will be a completely different, new taste. Experiment!

• 400 g beef pulp
• 400 g potatoes
• 1/3 tsp ground coriander
• 3 garlic cloves
• 3 art. l. vegetable oil
• Salt to taste
• Black ground pepper to taste
• Red ground pepper to taste
• 1 liter of water
• 0.5 l cucumber pickle
• Soy sauce

Grate peeled potatoes on a Korean grater. To keep the potatoes from browning, rub them into a pot of cold water.

Pour a liter of water into a separate saucepan, add cucumber pickle and a little salt (about 1/3 tbsp. L.). Bring to a boil. Drain the water from the pot where the potatoes were, and send the potatoes themselves to the boiling brine. Cook from the moment of boiling for 2-3 minutes, and then put the potatoes in a colander and let the water drain. Potatoes should not be raw, but they should not be boiled either. Try it in the second minute of cooking. Perhaps a couple of minutes will be enough, as with my variety.

Cut the beef meat into strips, as thin as possible. Fry it until tender in vegetable oil with the addition of salt and black pepper.

At the end of frying, pour in 2 tbsp. l. soy sauce and fry for another half minute. Do not overdry the meat in the pan. It prepares very quickly.

Transfer the potatoes and meat to a salad bowl, add (if necessary) a little salt, spices, squeeze the garlic through a press and season with vegetable oil.

Stir.

Serve camdi cha with soy sauce. Let everyone season the salad with them already in their plate. If desired, sprinkle the salad with black sesame seeds. So it will look more expressive.

Recipe 2: Korean kamdicha (with photo)

I bring to your attention a spicy potato salad.

• Potatoes (peeled) - 700 g
• Garlic - 2 tooth.
• Soy sauce - 1 tbsp. l.
• Salt - ½ tbsp. l.
• Hot red pepper - 1 tbsp. l.
• Vegetable oil - 75 ml

Wash and clean potatoes. We rub on a grater.

Rinse grated potatoes in cold water to remove starch.

Boil in a large amount of water, from the moment the potatoes were thrown, about 5 minutes. At this stage, the main thing is not to digest the potatoes, otherwise the potatoes will fall apart and be like porridge.

In the photo I show how to check the readiness of potatoes: lightly press with a fingernail, it should be soft, but with a little crunch.

Quickly pour the potatoes into a colander and rinse with cold water, otherwise the potatoes may be digested even at this stage. Properly boiled potatoes for this salad should be slightly crunchy. Let the water drain and put into a bowl.

Cut the garlic, add to the potatoes, then add salt, garlic, 1-2 pinches of ajino-moto, soy sauce. We stir.

Fry vegetable oil with red pepper.

We add fried peppers to our salad. That's all, kamdicha is ready!

Recipe 3: Potato Camdi Cha Salad

The salad is somewhat reminiscent of Korean salads, because it is also prepared with vinegar, spices, soy sauce, and garlic. Some hostesses cook it with meat or minced meat, I advise you to try different options to understand in what form you like it more. This salad doesn't take long to prepare, and I hope you enjoy the taste!

• Potato - 5 pcs.
• Vinegar - to taste
• Garlic - 3 cloves
• Red hot ground pepper
• Ground black pepper
• Soy sauce - 1 tsp
• Vegetable oil - 30 ml

First, peel the potatoes. Then we need to cut the potatoes into small strips. To do this, you can use a special grater, popularly called "he-sharp". Or cut the potatoes with your hands, first into very thin slices, then into thin strips.

We wash the potatoes in two waters to get rid of the starch we do not need.

We shift the potatoes into a saucepan, fill with water, add vinegar. How much exactly you need, I can’t say, since you can cut more or less potatoes than mine. Just pour the vinegar in a little bit, stir, taste the water, it should be slightly sour. It's enough. It is not necessary to salt the water.

We turn on the stove and cook the potatoes with constant control. You need to cook for a very short time, from time to time try the potatoes, they should be almost ready, but at the same time slightly crunchy. The main thing is not to digest, otherwise you can spoil it. Although, as I was told, the vinegar will not allow the potatoes to be digested, even if you forget about it.

When the potatoes are ready, drain the water through a colander, it is better to even rinse a little with water so that the temperature of the boiled potatoes does not bring it to readiness further.

Let the water drain well and transfer to a bowl.

Finely chop the garlic, put on top of the potatoes. Pour ground black and red hot ground pepper, pour a little soy sauce. And while we put down the cup.

Now we need to brew the whole thing with hot vegetable oil. To do this, pour vegetable oil into a frying pan and heat well. Then pour it directly on the potatoes, garlic and peppers.

And mix the potato salad well. That's all, now you can cool and serve. Potato salad "Kamdicha" is ready!

Recipe 4: Chicken Camdich Salad

For the Korean potato salad recipe, peeled tubers are cut into thin strips, washed and blanched in boiling water. Kamdic salad can be prepared with or without meat, only from potatoes. Today I have chicken breast as meat. In general, we have all got used to Korean-style carrots for a long time, and now I offer you potatoes in this style.

• chicken breast - ½ whole breast;
• potatoes - 4 pcs.;
• onions - 1 onion;
• garlic - 1-2 cloves;
• salt - ½ tsp
• hot red pepper - about 0.3 tsp;
• ground black pepper - about 0.3 tsp;
• coriander - about 0.3 tsp;
• vinegar (5-7%) - about 1 tablespoon;
• soy sauce - 1 tbsp;
• vegetable oil - 20-30 ml.

Onion cut into thin feathers, fillet - slices. Cut the potatoes into thin strips no more than 2 mm thick. To do this, you can use a knife, or better - special graters.

Rinse the potatoes cut into thin strips with cold water and drain in a colander. At this time, the water in the pan should already be boiling, we send the washed potatoes there, cook until it boils, again put it in a colander and rinse.

Heat a frying pan with oil well, fry the onion until soft and add the meat. Quickly fry the meat for 1-2 minutes.

Add spices to the meat with onions

and soy sauce.

We spread all this in potatoes, squeeze out the garlic and add vinegar, mix, try salt, vinegar and serve both warm and cold. Bon appetit!

Recipe 5, step by step: kamdicha with garlic

• Bulb onion - 250 gr.
• Garlic - 3-4 cloves (about 14 gr.)
• Vegetable oil - 4 tbsp.
• Ground red hot pepper - 0.5 tsp
• White sesame seeds - 2 tsp
• Water - 2 l
• Salt - 1 tsp
• Medium potatoes - 6 pcs. (about 900 gr.)
• Sesame oil - 2 tbsp.
• Soy sauce - 2 tbsp.

Peel the onion and cut into thin feathers.

Peel and crush the garlic with a garlic press.

Heat oil in a pan and sauté onion until translucent (about 4 minutes).

Remove the pan from the heat, add garlic, ground red pepper, sesame seeds, mix everything and leave to infuse.

Pour water into a saucepan, bring it to a boil and add salt.

Wash the potatoes, peel and cut them "in Korean", into thin strips.

Rinse the potato straws with cold water, and immediately dip in boiling water for exactly 1 minute, stirring occasionally, gently so as not to damage the straws.

Now quickly transfer the straws to a colander, rinse under cold water and then let the water drain.

Then mix the onion dressing and potato chips together.

Season the salad with sesame oil and soy sauce.

Again, mix everything thoroughly and leave for 30 minutes to brew.

Ready Korean potato salad is served chilled.

For me, the discovery was the opportunity to grate potatoes on a grater for carrots in Korean, and this method of chopping seemed very interesting. If you further fry potato straws, then you can probably get a portion of appetizing french fries, which will be used as a side dish or as an ingredient in any salad.

To cook potatoes in Korean, you need to prepare the potatoes themselves, garlic, vegetable oil, spices and spices, lemon juice, you can also use soy sauce.

Wash the potatoes thoroughly, cut off the skin.

Grate for Korean carrots.

Shredded potatoes immediately immerse in water.

Then rinse all chopped potatoes in several waters. The water will become noticeably clearer.

Now, perhaps, the most time-consuming process: you need to heat about 4 liters of water, add 1 tsp. salt. Put the potatoes in well-boiling water, and as soon as the water boils again, mark for 1 minute, then quickly remove the potatoes with a strainer or slotted spoon. You can just throw the potatoes in a colander. Potatoes should neither boil nor remain raw. However, it is better to let him, rather, be slightly undercooked than turn into porridge.

Now for the most creative part: add 2 tsp. salt (without a slide), sugar, spices, lemon juice. Rub the garlic on a fine grater, put on top. Now you need to heat the vegetable oil (the most dangerous part of the process). And carefully pour the hot oil in a thin stream over the garlic.

All! Stir, taste, maybe you want to add something.

Put the finished potatoes in Korean in a cold place for several hours. During this time, you can mix it a couple of times for uniform impregnation.

When serving, you can sprinkle Korean-style potatoes with fresh herbs, toasted sesame seeds, and kalinji seeds.