Korean-style potato
Description
Minimum effort — excellent result. This appetizer is simply amazing! It's perfect not only for everyday meals but also for festive occasions. At first glance, no one will even guess that it's raw potato. And even after tasting it, few will figure it out—the flavor of this familiar tuber changes so dramatically in this salad. This simple recipe for Korean-style potato salad will delight vegetarians and potato lovers alike. A small portion won't harm even those on a diet. As for the availability and low cost of the main ingredient, that goes without saying... The only thing you'll need is a special Korean-style vegetable shredder. I don't recommend using a regular grater—even when using the coarsest setting, the texture won't be right. Place a pot with 2 liters of water on the stove to boil. While the water is heating, wash, peel, and grate the potatoes. Grate them directly into a bowl of cold water to prevent discoloration and remove excess starch. Rinse thoroughly under running water. Then transfer to the pot of boiling salted water and cook for 2–3 minutes, stirring occasionally. Drain in a colander and rinse again with cold water. Transfer to a bowl or pot. Season with salt and sugar, pour vinegar over it, and mix well. Add ground coriander, sesame seeds, red pepper, minced garlic, and finely chopped onion. Heat vegetable oil in a frying pan or saucepan until very hot, then slowly pour it over the potato mixture, making sure to pour over all the spices, onion, and garlic. Mix the salad well and refrigerate for 1 hour. Serve as a spicy appetizer with strong alcoholic drinks, or serve immediately.