Korean fried potatoes with meat are an easy dish to prepare. However, the use of soy sauce and sesame seeds gives the potatoes an original unforgettable taste.
To cook fried potatoes with meat in Korean, you need the following ingredients: 300 g fillet of any meat, 1 kg of potato tubers, 3 cloves of garlic, 1-2 tbsp. l. soy sauce, a pinch of sesame seeds, green onions, salt, spices. To fry the ingredients, you need vegetable oil.
First of all, you need to prepare fillets for frying. The meat is washed in cold running water and dried thoroughly using paper napkins or a clean kitchen towel. Korean fried potatoes with meat can be prepared from any meat: beef, poultry, pork, veal, lamb. Naturally, the flavor of the dish will vary significantly depending on the ingredient you choose. In addition, the cooking time will directly depend on the meat. Poultry dishes cook much faster than, for example, beef dishes.
It is not recommended to salt the meat in advance, as in this case it will turn out to be too dry. Salt draws juices out of meat.
The potato tubers are washed and peeled. Cut the potatoes into thin slices or slices. You should not peel the potatoes in advance, as the tubers darken quickly in the open air and the appearance of the dish will be spoiled. If you pour water over a potato, it will lose most of its nutrients and starch.
Cooking fried potatoes with meat in Korean is most convenient in a cast-iron pan, wok or cauldron. In this case, the potatoes will roast faster and the risk of components sticking to the sides and bottom of the container will be significantly reduced. Do not use aluminum pans for frying. Food cooked in them is not stored for long. You can cook this dish in a microwave or oven, in special forms made of heat-resistant glass, which retain heat for a long time.
The meat, cleaned of veins and tendons, is cut into small pieces, approximately 3x3 cm in size. A cauldron or cast-iron pan is placed on a high fire and the vegetable oil is heated in it. The meat is fried, stirring occasionally, until golden brown. As soon as the pieces are evenly fried on all sides, soy sauce is poured into the cauldron. Garlic is peeled, crushed with a press and added to fried meat. Also, finely chopped green onion feathers are placed in the cauldron.
They continue to fry the ingredients for no more than 2-3 minutes. Then the potatoes cut into circles are shifted into the cauldron. The container is tightly closed with a lid and the heat is reduced to low. From time to time, you should open the cauldron and mix the components of the dish so that they do not burn. When the dish is almost ready, you need to taste the potatoes and, if necessary, add salt. Also at this time favorite spices are added to the cauldron, for example, black ground pepper.
Potatoes will cook much faster if you pre-scald the peeled tubers with boiling water and then dry them with paper towels. A golden crust is obtained by frying potato slices in hot oil.
Sesame is poured into the finished dish. Potatoes with meat are transferred to portioned plates. The dish is served warm, letting it brew for about 15 minutes.
