Korean potato salad Kamdi cha
Composition / ingredients
4
Servings:
Step-by-step cooking
Step 1:
Cut potatoes into thin strips. To do this, you can use a grater for Korean carrots or just cut it with a knife. The thickness is about 2-3 mm. Rinse the sliced potatoes with cold water and leave for 10 minutes in cold water.
Step 2:
Cut the onion into half rings and put water on the stove so that there is boiling water.
Step 3:
Heat the vegetable oil in a frying pan and fry the onion on high heat.
Step 4:
Put the potatoes in a saucepan, pour boiling water, put on the stove and bring to a boil.
Step 5:
Then discard and rinse with cold water. It should remain slightly damp.
Step 6:
Put it in a salad bowl, add squeezed garlic, red and black pepper, coriander, soy sauce and fried onions along with butter.
Step 7:
Mix everything carefully.
Step 8:
Korean potato salad is ready.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Garlic - 143 kcal/100g
- Dried ground cilantro - 216 kcal/100g
- Coriander - 25 kcal/100g
- Cilantro, coriander - 25 kcal/100g
- Soy sauce - 51 kcal/100g
- Vegetable oil - 873 kcal/100g
- Onion - 41 kcal/100g
- Ground red pepper - 318 kcal/100g
- Ground hot pepper - 21 kcal/100g
