21.05.2020
77
Recipe information
Cooking:
2 hour
Servings per container:
10
Complexity:
Easy
Calorie content:
868.24
Carbohydrates:
99.06
Fats:
50.54
Squirrels:
10.16
Water:
381.61

Ingredients

Title Value
1. Chilli taste
2. Coriander 0.5 Tsp
3. Salt 1 art. l
4. Water 1 L
5. Soy sauce 2 art. l
6. Vegetable oil 50 Ml
7. Garlic 1 clove
8. Bulb onions 1 PC.
9. Potatoes 500 Column

Cooking

1. Stage

Dice the onion.

2. Stage

Grate potatoes on a Korean carrot grater and rinse well in cold water until the water becomes clear.

3. Stage

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.

4. Stage

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.

5. Stage

Add hot onion with spices to the potatoes, pour in soy sauce and mix well. Marinate the salad for 2 hours.

6. Stage

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!!!