Korean Stir Fried Potato Side Dish

INGREDIENTS

• 3 medium potatoes (600g/1.3 pounds), julienned – I used my mandoline slicer.
• ½ medium onion (75g/2.6 ounces), julienned
• (Optional) ⅓ small carrots (20g/0.7 ounces), julienned – you can use other colourful vegetables such as bell peppers/capsicum alternatively.
• 1 tsp fine sea salt (or more to taste)
• A few sprinkles of ground black/white pepper
• Some roasted sesame seeds to garnish
• Some cooking oil (about 2 Tbsp) – I used rice bran oil

* 1 Tbsp = 15 ml


INSTRUCTIONS

1. Soak the julienned potato in cold water for about 15 mins to remove excess starch. Drain the water and pat dry the potatoes with kitchen paper or clean cheese cloth.
2. Preheat a large skillet/frying pan over medium heat and add some cooking oil. Add the potato and stir gently and often until it starts to soften. Add the onion and carrots and sprinkle with the salt (I used my fingers to spread it evenly around the potatoes) and stir often until all are cooked. (You can also cover with the lid to speed up the cooking process. Just make sure you stir them often as potatoes very easily stick to the pan.) Ideally, the potatoes should retain a firm shape and slightly crunchy texture. You can cook longer if you prefer a softer texture.
3. Season with black pepper (& more salt to taste if required but I didn’t use it). Garnish with some roasted sesame seeds. Serve with steamed rice and other Korean side dishes.

not mine.credit and owner: MY KOREAN KITCHEN

Korean Deep Fried Seaweed Spring Rolls

INGREDIENTS

MAIN

• 8 seaweed sheets, cut into halves
• Korean glass noodles 1 fistful, boiled and cut into little finger size
• ⅓ a carrot (small size), julienned
• 10 stalks of garlic chives, chopped in little finger lengths
• Some cooking oil for deep frying

SAUCE – MIX THESE IN A BOWL

• 1 Tbsp soy sauce
• 1 tsp fine sea salt
• ¼ tsp sesame oil
• A few sprinkles of ground black pepper

BATTER – MIX THESE IN A BOWL

• ½ cup all purpose flour, sifted
• ½ cup starch powder (potato or corn), sifted
• ¼ tsp fine sea salt, sifted
• ¾ cup water

INSTRUCTIONS

1. Put the noodles, carrots and garlic chives into a mixing bowl. Add the sauce and mix it well with your hands.
2. Place a small amount of glass noodle and vegetable mixture (from step 1) onto a seaweed sheet. Roll the seaweed up. (If you brush some water on the edge of the seaweed after rolling it, it will stick better.) Repeat this step for the remaining ingredients.
3. Put the rolled seaweed into the batter bowl to coat. (I put 4 rolls at a time. If you put too many in at the same time, they can squash each other.)
4. Pour some oil into a wok. Once it starts to boil, add the battered seaweed rolls. Fry them until fully cooked (about 2 to 3 mins). Take them out and put them onto a kitchen paper towel to soak off any excess oil.
5. For extra crispiness, fry the seaweed rolls once more.
6. Serve. (They can be enjoyed on their own or mix in with Tteokbokki or Rabokki.)

not mine.credit and owner: MY KOREAN KITCHEN