Korean Seasoned Potatoes
Korean Seasoned Potatoes – ethnic – Hope you will like this one also, it is one of the best ethnic. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Keep your favorite salad dressings on hand. I find that I m much more likely to eat my greens or some raw veggies when my favorite salad dressings are in the fridge. A little variety is great too I try to keep at least two kinds, either store bought or homemade on hand at all times. Some of my favorites are homemade goddess dressing, Thai peanut sauce from my local Asian grocer and rasberry vinaigrette. A vegan ranch dressing was helpful as well when I was trying to wean myself off dairy.
Ingredients (use vegan versions):
- 2 med potatoes
- 2 tablespoon soy sauce
- sweetener of your choice to equal 2 teaspoon vegan sugar
- 1 teaspoon minced garlic
- 2 teaspoon sesame seeds
- 1 To 2 teaspoon sesame oil
- 4 tablespoon minced scallio
Directions:
In Korea, before the main dish is served a variety of
appetizers is brought to you in little bowls. Here is one
of my favorites.
Peel potatoes and dice, placing in cold water to prevent
browning. Drain and place in saucepan with just enough
water to barely cover potatoes. Bring to boil and cook just
until tender, 3 to 4 minutes.
Meanwhile, in bowl, combine soy sauce, sweetener, garlic,
sesame seeds, sesame oil and scallion. Drain cooked
potatoes well and add to soy sauce mixture, tossing well.
Chill. These are meant to be served cold.
Serves: 4
Preparation time: 20 min.
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