Korean style fried potatoes with meat is a simple dish to prepare. Nevertheless, the use of soy sauce and sesame seeds gives the potato an original unforgettable taste.
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To cook fried potatoes with Korean meat, you will need the following ingredients: 300 g of any meat fillet, 1 kg of potato tubers, 3 cloves of garlic, 1-2 tbsp. l soy sauce, a pinch of sesame seeds, green onions, salt, spices. Vegetable oil is needed to fry the ingredients.
First of all, it is necessary to prepare the filet for roasting. The meat is washed in cold running water and dried thoroughly using paper towels or a clean kitchen towel. Korean-style fried potatoes with meat can be prepared from any meat: beef, poultry, pork, veal, lamb. Naturally, the taste of the dish will vary significantly depending on the selected ingredient. In addition, the cooking time will directly depend on the meat. Poultry dishes are prepared 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 from meat.
Potato tubers are washed and peeled. Cut the potatoes into thin slices or circles. Do not peel potatoes in advance, as the tubers quickly darken in the open air, and the appearance of the dish will be ruined. If you pour potatoes with water, it will lose most of the nutrients and starch.
It is most convenient to cook fried potatoes with meat in Korean in a cast-iron frying pan, wok or cauldron. In this case, the potatoes will be fried faster and the risk of burning components to the walls and bottom of the container will be significantly reduced. Do not use aluminum frying pans for frying. The food cooked in them is not stored for long. You can cook this dish in a microwave or oven, in special forms of heat-resistant glass, which retain heat for a long time.
The meat cleared of veins and tendons is cut into small pieces, approximately 3x3 cm in size. A cauldron or a cast-iron frying pan is put on a strong fire and the vegetable oil is heated in it. The meat is fried, stirring occasionally, until a golden crust is formed. As soon as the pieces are evenly fried on all sides, soy sauce is poured into the cauldron. Garlic is peeled, crushed using a press and added to the fried meat. Also, finely chopped feathers of green onions are laid in the cauldron.
Continue to fry the ingredients for no more than 2-3 minutes. Then, potatoes sliced in circles are transferred to the cauldron. The container is tightly closed with a lid and reduce heating to weak. 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 salt if necessary. Also at this time favorite spices are added to the cauldron, for example, black ground pepper.
Potatoes will cook much faster if you first scald the peeled tubers with boiling water and then dry them with paper towels. A golden crust is achieved by frying slices of potatoes in a hot oil.
Sesame is poured into the finished dish. Potatoes with meat are transferred to portioned plates. Serve the dish warm, letting it brew for about 15 minutes.