Dice the onion.
Grate potatoes on a Korean carrot grater and rinse well in cold water until the water becomes clear.
Bring the water to a boil and pour salt into it. Transfer potatoes and cook for 2 minutes. Potatoes should not be raw, but at the same time remain crispy. Throw the finished potatoes into a colander so that all the water is glass.
Heat oil in a frying pan and pour onion, fry until golden brown, then add spices and garlic passed through a press. Mix well and warm for several seconds.
Add hot onion with spices to the potatoes, pour in soy sauce and mix well. Marinate the salad for 2 hours.
I did not have enough acidity in the salad and for this I added 1 tbsp. l vinegar, but in the original recipe, vinegar is not added at all. Bon Appetit!!!