Spicy Korean-Style Potato Salad

Original, unusual, spicy, bright taste! Korean potato salad is one of the options for a popular and beloved Korean dish. It turns out no worse than carrots, just as sharp and spicy. This salad will perfectly diversify your usual menu, especially during Lent.
cook time: 2h 15 min
Maya Lindell
Spicy Korean-Style Potato Salad

Nutrition Facts (per serving)

55
Calories
4g
Fat
6g
Carbs
1g
Protein

Ingredients (6 portions)

For the salad:

Garlic 3 clove
Sugar 1.5 tsp
Cilantro, coriander 2 tsp
Salt 1 tsp
Potato 600 g
Vegetable oil 4 tbsp
Sesame 1 tbsp
Apple vinegar 1.5 tbsp
Soy sauce 1.5 tbsp
Ground red pepper 0.3 tsp

Additionally:

Salt 1.5 tbsp
Water 1.5 l

Recipe instructions

Step 1

Step 1
How to make Korean potato salad? Prepare your food. Wash and peel the potatoes first. Take refined, odorless oil. Take the quantity and composition of spices to your taste; you can use ready-made sets, they are called “for Korean salads.”

Step 2

Step 2
First of all, boil the potatoes. Pour clean and cold water into the pan, add salt and put on fire.

Step 3

Step 3
Bring the water to a boil.

Step 4

Step 4
While the water is boiling, grate the potatoes using a Korean grater. Or cut it very thin with a sharp knife.

Step 5

Step 5
Place the potatoes in a sieve and rinse under running water, getting rid of excess starch.

Step 6

Step 6
Dip the prepared potatoes into salted boiling water and boil for 3-4 minutes.

Step 7

Step 7
Then drain it in a colander and rinse again under running water.

Step 8

Step 8
In a saucepan or other suitable container, heat the vegetable oil until smoking.

Step 9

Step 9
If you have coriander beans like I do, grind it in a mortar. In my opinion, coriander beans are much more fragrant.

Step 10

Step 10
Add coriander to potatoes.

Step 11

Step 11
Add red pepper here, you can add more than in the recipe if you like it spicy.

Step 12

Step 12
Add salt.

Step 13

Step 13
Sugar.

Step 14

Step 14
Pass the garlic through a press.

Step 15

Step 15
Pour in the heated vegetable oil.

Step 16

Step 16
Stir.

Step 17

Step 17
Pour in apple cider vinegar.

Step 18

Step 18
And soy sauce.

Step 19

Step 19
Add toasted sesame seeds if desired.

Step 20

Step 20
Mix well again and refrigerate for 2 hours.

Step 21

Step 21
Salad ready. Bon appetit!

Additional rubrics

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