Korean Style Potatoes
by You Ma Food
Favorite
Difficulty
Easy
Time
15m
Serving
5
When I was young, I was afraid of eating potatoes without any color, so that I would add color to the potatoes afterwards.
Of course, the most added is soy sauce, anyway, I just can't understand the true color of boiled potatoes.
Now is when the local potatoes have just come on the market and are very tender.
After eating the braised potatoes for a while, it suddenly seemed to have a different taste.
I just didn’t expect that this crooked beating not only opened up a new way of eating potatoes in my family, but also became addictive.
Later, I made it almost every day, even if I put very little oil, but it was still appetizing and eating.
One of the best benefits is that I don’t have to worry about how to deal with my imported Korean rice sauce.
1 catty of potatoes, 1 teaspoon of vegetable oil, 1 teaspoon of salt, 1 tablespoon of rice-stuffed sauce, appropriate amount of green onion
Of course, the most added is soy sauce, anyway, I just can't understand the true color of boiled potatoes.
Now is when the local potatoes have just come on the market and are very tender.
After eating the braised potatoes for a while, it suddenly seemed to have a different taste.
I just didn’t expect that this crooked beating not only opened up a new way of eating potatoes in my family, but also became addictive.
Later, I made it almost every day, even if I put very little oil, but it was still appetizing and eating.
One of the best benefits is that I don’t have to worry about how to deal with my imported Korean rice sauce.
1 catty of potatoes, 1 teaspoon of vegetable oil, 1 teaspoon of salt, 1 tablespoon of rice-stuffed sauce, appropriate amount of green onion
