Koreanpotatoes Recipes

KOREAN POTATOES

Korean Potatoes image

I have been looking for a Korean potato recipe like my favorite Korean restaurant. I found it online and tried it and it was just what I was looking for!

Provided by Mika G.

Categories Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 -3 potatoes, peeled and diced
1/2 onion, cut in bite sized pieces
2 garlic cloves, minced
2 1/2 tablespoons soy sauce
1 tablespoon corn syrup
1 tablespoon sugar
1/2 cup water
1 -2 tablespoon olive oil

Steps:

Rinse potatoes to remove starch.
Heat pan and add olive oil. Add potatoes and garlic and cook until the potatoes look a little translucent, then add the onion. Keep stirring.
Add water, soy sauce, sugar, corn syrup and mix and simmer over medium heat for about 10 minutes until liquid is evaporated. If it needs more water, add some.
When potato is cooked take off stove and add 1 T of sesame oil and a sprinkle of sesame seeds.

Nutrition Facts : Calories 151.9, Fat 3.5, SaturatedFat 0.5, Sodium 636.7, Carbohydrate 27.8, Fiber 2.7, Sugar 6, Protein 3.6

KOREAN POTATO SALAD

Korean Potato Salad image

Korean potato salad is an adaptation of America's most popular potato salad, but has its own identity when using Korean mayonnaise. It's creamy with a hint of sweetness, yet tangy and savory with layers of flavor and a variety of textures.

Provided by lutzflcat

Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes

Time 1h45m

Yield 4

Number Of Ingredients 12

Ingredients

3 medium russet potatoes, peeled and cubed
¼ cup minced carrot
½ medium unpeeled cucumber, thinly sliced
1 teaspoon salt
¼ cup diced red onion
2 hard-boiled eggs
½ small red apple, cored and chopped
1 pinch black pepper to taste
⅔ cup mayonnaise (such as Duke's®)
1 tablespoon gochujang (Korean hot pepper paste), or more to taste
1 tablespoon sesame oil
1 teaspoon finely grated ginger

Steps:

Place potatoes in a large pot of salted cold water. Bring to a boil and cook until potatoes are tender, 15 to 20 minutes. Add carrots during the last 3 minutes of cooking. Drain and set aside.
Place cucumber slices in a strainer and sprinkle with salt, coating the slices. Let sit for 10 to 15 minutes. Thoroughly rinse cucumbers and transfer to a stack of paper towels or a dry kitchen towel. Give them a good squeeze until most of the moisture is removed. This is an important step if you don't want to end up with a runny dressing.
Cut hard-boiled eggs in half, and set aside 1/2 of 1 yolk. Cut egg whites and remaining yolks into small pieces.
Place potatoes and carrots in a large bowl. Mash gently by pressing down with the back of a spoon until mostly mashed, but still a bit chunky. Mix in chopped egg, cucumber, red onion, apple, and black pepper.
Whisk mayonnaise, gochujang, sesame oil, and ginger together in a bowl; fold into the potato mixture.
Grate reserved egg yolk over the potato salad, and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 486.1 calories, Carbohydrate 37.2 g, Cholesterol 119.9 mg, Fat 35.4 g, Fiber 3 g, Protein 7.3 g, SaturatedFat 5.7 g, Sodium 867.9 mg, Sugar 5 g

KOREAN TORNADO POTATOES RECIPE BY TASTY

Korean Tornado Potatoes Recipe by Tasty image

Here's what you need: grated parmesan cheese, korean red pepper, sugar, korean ramen seasoning, yukon gold potatoes, canola oil, salt, long wooden skewer

Provided by Kiano Moju

Categories Sides

Yield 4 servings

Number Of Ingredients 8

Ingredients

½ cup grated parmesan cheese
1 teaspoon korean red pepper
1 tablespoon sugar
1 packet korean ramen seasoning
4 yukon gold potatoes
canola oil, for frying
salt, to taste
long wooden skewer

Steps:

In a small bowl, mix together the Parmesan cheese, Korean red pepper, sugar, and ramen seasoning.
Cut the potatoes into ribboned curls using the ribbon blade on a spiralizer. If you don't have a spiralizer, insert a skewer into each potato and, working in a spiral motion, cut in the opposite direction you are turning the skewered potato, making a thin, even spiral all the way down the potato. A spiralizer is recommended.
Gather the potato curls together, then wrap each curl around a wooden skewer, spacing out the potato evenly. Set aside to dry for 5 minutes.
Heat the canola oil in a deep pot until it reaches 350ºF (180ºC).
Fry the potatoes until golden brown, 3-5 minutes, then drain on a paper towel-lined baking sheet.
While the tornado potatoes are still hot, season with salt and sprinkle with the cheese mixture.
Enjoy!

Nutrition Facts : Calories 328 calories, Carbohydrate 42 grams, Fat 13 grams, Fiber 3 grams, Protein 9 grams, Sugar 4 grams

KOREAN POTATOES

Korean Potatoes image

Baby potatoes are stir-fried with soy sauce, corn syrup, and ketchup in this quick and easy Korean-style side dish.

Provided by cullivoe

Categories Side Dish Potato Side Dish Recipes

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
1 ½ pounds baby potatoes, cut into quarters
½ cup water
2 ½ tablespoons low-sodium soy sauce
2 tablespoons ketchup
2 tablespoons corn syrup
1 ½ tablespoons white sugar
1 tablespoon minced garlic
⅛ teaspoon red pepper flakes
1 teaspoon sesame seeds

Steps:

Heat oil in a wok over medium-high heat. Add potatoes; stir-fry until browned in spots and partially cooked through, 5 to 7 minutes.
While potatoes are cooking, mix water, soy sauce, ketchup, corn syrup, sugar, garlic, and red pepper flakes together in a bowl.
Pour soy sauce mixture over potatoes. Reduce heat and simmer until potatoes are tender and sauce thickens, 6 to 8 minutes. Sprinkle with sesame seeds and toss to coat.

Nutrition Facts : Calories 258.8 calories, Carbohydrate 46 g, Fat 7.4 g, Fiber 4 g, Protein 4.4 g, SaturatedFat 1.2 g, Sodium 433.5 mg, Sugar 10.7 g

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