Fried potatoes with meat – Korean recipe. Video
This Korean fried potato recipe is very easy to prepare. The secret of the dish lies in the soy sauce, which gives the meat an unusual spicy taste, and the sesame seeds make it more appetizing.
Fried potatoes with meat – Korean recipe
– 300 grams of meat fillet; – 1 kilogram of potatoes; – green onion feathers; – 3 cloves of garlic; – 1-2 tablespoons of soy sauce; – 5 grams of sesame seeds (a small pinch); – salt, herbs, spices, pepper to taste ; – vegetable oil (preferably olive).
Prepare the meat for roasting. To do this, first rinse it under cold running water. It is not recommended to “soak” the meat. This procedure will spoil his further taste. Salting the meat in advance is also not worth it: salt will deprive the meat of its juiciness by drawing juices out of it.
This recipe is universal in that you can take any meat. However, keep in mind that the taste of the dish will vary depending on the type of meat. Cooking times will also vary, as, for example, poultry roasts faster than pork or beef.
Peel the potatoes just before cooking. If the vegetable is kept in cold water for a long time, it will lose starch and other valuable substances. And if you leave it without water, it will darken and have an unsightly appearance.
To cook the potatoes faster, pre-scald them with boiling water and let them dry completely. And so that it becomes covered with a golden crust, the potatoes need to be fried in hot oil
Choose the right cookware
Fried potatoes with meat can be cooked in pots, in a cast-iron pan or cauldron. Do not use aluminum cookware as it does not store food well.
The best cookware for cooking meat is cast iron cookware, which is covered with a protective oxide film or enamel. Cast iron is a very durable metal, its chemical composition allows food to warm up evenly and not burn
If you will be roasting meat in the microwave or oven, use heat-resistant glass pans. In it, food retains heat for a long time.
Peel the potatoes. Wash in cold water and cut into round slices. Separate the meat from tendons, veins, excess fat. Cut large pieces into smaller squares, about 3 by 3 cm, do not forget to salt. Place the meat in a preheated skillet. When the pieces are browned, add chopped green onions, garlic, and soy sauce.
When the meat is almost ready, put the potatoes in it, cover and simmer further over low heat. Make sure that nothing burns. A few minutes before the end of stewing, remove the lid and salt the dish.
When the potatoes are done, add the sesame seeds. Then mix everything thoroughly and remove from heat. Let it brew for 5-10 minutes before placing the dish on the plates.