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Potato salad recipe. Potato salad with smoked fish

Potato salad "in Korean", called "Kamdicha". And then in the markets, Koreans sell simplified versions of salads, so to speak, less expenses, more profit)))) And they are seasoned, in theory, like this: they heat the oil, cut the onions there in half rings (a little), until the onion becomes transparent, add red, black pepper to it, pour potatoes, then garlic, cilantro (coriander) ground and further to taste! At the end, fresh cilantro is added and that's it!

ADVICE FROM THE AUTHOR: Red pepper can also be added to hot oil. The oil turns red, and the pepper loses its sharp pungency.
We heat up vegetable oil to smoke. We remove the oil from the stove. Let cool for 1-1.5 minutes. (I check with my hand: as soon as the strong heat subsided, but good heat comes from the oil, then you can pour pepper).
Add red pepper. If the oil cools down a little, the pepper will burn. If the oil is too cold, the pepper will not fry. If everything is correct, then the oil and pepper sizzle, in the photo, when I pour the oil into the salad, you can see this. Add oil to salad. Salad sizzles too. If everything is as I described, then you did everything right. I hope everything works out for you.

1. POTATOES WITH CARROTS IN KOREAN.
INGREDIENTS:
Potatoes - 500 g
Carrot - 1 piece
Onion - 1 pc.
Garlic - 2 tooth.
Hot red pepper (bitter, to taste)
Sesame - 3-4 tbsp. l.
Soy sauce - 1-2 tbsp. l.
Vinegar (25%) - 3 tbsp. l.
Vegetable oil (refined) - 3-4 tbsp. l.
Greens (dill and cilantro)

COOKING:
peel potatoes,
three on a carrot grater in Korean.
At this time, put the water on the fire (2 liters), let it boil.

Add salt to taste and vinegar to boiling water, immediately add potatoes and cook for 5 minutes from the moment of boiling

At this time, three carrots,
finely chop the garlic, onion - rings,
add salt, pepper.

Drain cooked potatoes in a colander and let cool.
Put the oil on the fire, bring to a boil, add the sesame seeds and, as soon as the sesame starts to turn pink, quickly remove from the heat and pour over the potatoes and carrots.
One tip: red pepper can also be added to the oil. The oil turns red, and the pepper loses its sharp pungency.
Add soy sauce, vinegar to taste, herbs. Let it brew.

2. POTATOES WITH MEAT IN KOREAN.

The potatoes in this salad appear to us in a completely different form, not as we are used to. It took my guests 3 minutes to understand that it was a potato. Try the spicy salad.

INGREDIENTS:
0.5 kg potatoes
150 gr. meat
5 garlic cloves
sunflower oil
vinegar
salt
pepper (I have Adyghe herbs with red pepper)

COOKING:
Cut the meat into strips, salt, fry in vegetable oil, add garlic through a press

Peel potatoes, grate for Korean carrots

V enamel pot boil water, salt, add vinegar (I put 2 tablespoons of 9% vinegar on a 3-liter saucepan). Add potatoes and cook until tender, about 10 minutes.

Wash cooked potatoes cold water, let it drain

Add potatoes to meat, add spices, mix

It's good if you make the salad in advance, it tastes better the next day.
Bon Appetit!

3. KOREAN POTATOES

INGREDIENTS:
potatoes - 3-4 potatoes,
a few cloves of garlic
coriander,
soy sauce,
black and red ground peppers.
COOKING:
We clean the potatoes. Three it on a special grater-shredder lengthwise, getting long strips of potatoes. Section 2x2mm.
We wash the potatoes several times, trying to ensure that the water is clean and clear, and the maximum starch from the potatoes has been washed. Put the pot of water to boil.
We clean the garlic. If necessary, grind pepper and coriander.
Throw chopped potatoes into boiling water. Let it boil after boiling for no more than one minute. Potatoes should remain flexible and not break, and at the same time "welded", slightly transparent.
After a minute, quickly drain the water and wash the potatoes like pasta. Add vinegar, black and red pepper, ground coriander, garlic after the garlic press, soy sauce. You will laugh, but everything is to your taste.
Remember that the dish should be spicy, so do not save on red pepper.
Mix! Allow to cool and soak, after half an hour or an hour you can consume it as an independent Lenten dish as well as an appetizer.

Oriental exotic - Korean style Kamdich potato salad. Several recipes from detailed photos help with cooking.

It is very difficult to immediately guess that this Korean salad with potatoes. It is not soft and boiled, as we are used to seeing it in salads and other dishes. The potatoes here are firm and slightly crunchy, but not soggy. For example, like a radish. There is also the simplest version of camdi-cha. It consists of only one potato. And if you add vegetables or olives to such a salad, it will be completely different, new taste. Experiment!

400 g beef pulp
400 g potatoes
1/3 tsp ground coriander
3 garlic cloves
3 art. l. vegetable oil
Salt to taste
Black ground pepper taste
Red ground pepper to taste
1 liter of water
0.5 l cucumber pickle
Soy sauce

Grate peeled potatoes on a Korean grater. To keep the potatoes from browning, rub them into a pot of cold water.

Pour a liter of water into a separate pan, add cucumber pickle and some salt (about 1/3 tbsp.). Bring to a boil. Drain the water from the pot where the potatoes were, and send the potatoes themselves to the boiling brine. Cook from the moment of boiling for 2-3 minutes, and then discard the potatoes in a colander and let the water drain. Potatoes should not be raw, but they should not be boiled either. Try it in the second minute of cooking. Perhaps a couple of minutes will be enough, as with my variety.

Cut the beef meat into strips, as thin as possible. Fry it until tender in vegetable oil with the addition of salt and black pepper.

At the end of frying, pour in 2 tbsp. l. soy sauce and fry for another half minute. Do not overdry the meat in the pan. It prepares very quickly.

Transfer the potatoes and meat to a salad bowl, add (if necessary) a little salt, spices, squeeze the garlic through a press and season with vegetable oil.

Stir.

Serve camdi cha with soy sauce. Let everyone season the salad with them already in their plate. If desired, sprinkle the salad with black sesame seeds. So it will look more expressive.

Recipe 2: Korean kamdicha (with photo)

I bring to your attention spicy salad from potatoes.

Potatoes (peeled) - 700 g
Garlic - 2 tooth.
Soy sauce - 1 tbsp l.
Salt - ½ tbsp. l.
Hot red pepper - 1 tbsp. l.
Vegetable oil - 75 ml

Wash and clean potatoes. We rub on a grater.

Rinse grated potatoes in cold water to remove starch.

Boil in a large amount of water, from the moment the potatoes were thrown, about 5 minutes. At this stage, the main thing is not to digest the potatoes, otherwise the potatoes will fall apart and be like porridge.

In the photo I show how to check the readiness of potatoes: lightly press with a fingernail, it should be soft, but with a little crunch.

Quickly pour the potatoes into a colander and rinse with cold water, otherwise the potatoes may be digested even at this stage. Properly boiled potatoes for this salad should be slightly crunchy. Let the water drain and put into a bowl.

Cut the garlic, add to the potatoes, then add salt, garlic, 1-2 pinches of ajino-moto, soy sauce. We stir.

Fry vegetable oil with red pepper.

We add fried peppers to our salad. That's all, kamdicha is ready!

Recipe 3: Potato Camdi Cha Salad

The salad is somewhat reminiscent of Korean salads, because it is also prepared with vinegar, spices, soy sauce, and garlic. Some hostesses cook it with meat or minced meat, I advise you to try different options to understand in what form you like it more. This salad doesn't take long to prepare, and I hope you enjoy the taste!

Potato - 5 pcs.
Vinegar - to taste
Garlic - 3 cloves
Red hot ground pepper
Ground black pepper
Soy sauce - 1 tsp
Vegetable oil - 30 ml

First, peel the potatoes. Then we need to cut the potatoes into small strips. To do this, you can use a special grater, popularly called "he-sharp". Or cut the potatoes with your hands, first into very thin slices, then into thin strips.

We wash the potatoes in two waters to get rid of the starch we do not need.

We turn on the stove and cook the potatoes with constant control. You need to cook for a very short time, from time to time try the potatoes, they should be almost ready, but at the same time slightly crunchy. The main thing is not to digest, otherwise you can spoil it. Although, as I was told, the vinegar will not allow the potatoes to be digested, even if you forget about it.

When the potatoes are ready, drain the water through a colander, it is better to even rinse a little with water so that the temperature of the boiled potatoes does not bring it to readiness further.

Let the water drain well and transfer to a bowl.

Finely chop the garlic, put on top of the potatoes. Pour ground black and red hot ground pepper, pour a little soy sauce. And while we put down the cup.

Now we need to brew the whole thing with hot vegetable oil. To do this, pour vegetable oil into a frying pan and heat well. Then pour it directly on the potatoes, garlic and peppers.

And mix the potato salad well. That's all, now you can cool and serve. Potato salad"Kamdicha" is ready!

Recipe 4: Chicken Camdich Salad

For the Korean potato salad recipe, peeled tubers are cut into thin strips, washed and blanched in boiling water. Kamdic salad can be prepared with or without meat, only from potatoes. I have today chicken breast as meat. In general, we have all got used to Korean-style carrots for a long time, and now I offer you potatoes in this style.

chicken breast - ½ whole breast;
potatoes - 4 pcs.;
onions - 1 onion;
garlic - 1-2 cloves;
salt - ½ tsp
hot red pepper - about 0.3 tsp;
ground black pepper - about 0.3 tsp;
coriander - about 0.3 tsp;
vinegar (5-7%) - about 1 tablespoon;
soy sauce - 1 tbsp;
vegetable oil - 20-30 ml.

Onion cut into thin feathers, fillet - slices. Cut the potatoes into thin strips no more than 2 mm thick. To do this, you can use a knife, or better - special graters.

Rinse the potatoes cut into thin strips with cold water and drain in a colander. At this time, the water in the pan should already be boiling, we send the washed potatoes there, cook until boiling, again put them in a colander and rinse.

Heat a frying pan with oil well, fry the onion until soft and add the meat. Quickly fry the meat for 1-2 minutes.

Add spices to the meat with onions

and soy sauce.

We put all this into potatoes, squeeze out the garlic and add vinegar, mix, try salt, vinegar and serve both warm and cold. Bon Appetit!

Recipe 5, step by step: kamdicha with garlic

Bulb onion - 250 gr.
Garlic - 3-4 cloves (about 14 gr.)
Vegetable oil - 4 tbsp.
Ground red hot pepper - 0.5 tsp
White sesame seeds - 2 tsp
Water - 2 l
Salt - 1 tsp
Medium potatoes - 6 pcs. (about 900 gr.)
Sesame oil - 2 tbsp.
Soy sauce - 2 tbsp.

Peel the onion and cut into thin feathers.

Peel and crush the garlic with a garlic press.

Heat oil in a pan and sauté onion until translucent (about 4 minutes).

Remove the pan from the heat, add garlic, ground red pepper, sesame seeds, mix everything and leave to infuse.

Pour water into a saucepan, bring it to a boil and add salt.

Wash the potatoes, peel and cut them "in Korean", into thin strips.

Rinse the potato straws with cold water, and immediately dip in boiling water for exactly 1 minute, stirring occasionally, gently so as not to damage the straws.

Now quickly transfer the straws to a colander, rinse under cold water and then let the water drain.

Then mix the onion dressing and potato chips together.

Season the salad with sesame oil and soy sauce.

Kamdicha is a half-raw potato salad, the recipe for which belongs to the cuisine of Soviet Koreans (kore-saram). Such a salad is served at the table both as an independent dish and as a side dish for meat. The recipe for kamdichi has a lot of variations and very often they prepare a salad with meat, it turns out very tasty and hearty meal. Basically, chicken is used for this, but it is permissible to use pork, beef, and even lamb.

Due to the fact that this dish is “with pepper”, it should be eaten with caution by those who have problems with the gastrointestinal tract, in particular, it is advisable to control its use for people with diseases such as stomach ulcers and gastritis.

Ingredients

Cooking

First, you need to make sure that all the products are in stock so that you do not have to run to the store in the middle of the cooking process. Put them in front of you on the table, prepare all the necessary cutlery and utensils.

Peel the potatoes, and then cut into thin strips with a grater or knife. The thickness of the slices should be no more than three millimeters. Then pour the chopped potatoes with water and leave to infuse for ten minutes. Such a manipulation allows you to remove some of the starch from the potato, which means it will not boil too much. For camdichi, the vegetable should remain firm.

Peel a medium-sized onion from the husk, then cut it in half and chop it into half rings. Then put some water in a saucepan and put it on the stove until it boils.

Pour some vegetable oil into the pan and put it on the fire. Then put the onion in the pan and fry until golden brown, stirring occasionally so as not to burn.

Throw the chopped potatoes into boiling water and salt it a little, then mix the contents of the container well.

After the potatoes have boiled for five to seven minutes, you need to put them in a colander and rinse under running cold water. Leave the colander over the sink to drain excess moisture.

When the water drains, transfer the potatoes to a deep container, then peel a few cloves of garlic from the husk and pass them through a press. Add the resulting garlic mass to the potatoes and mix the ingredients.

Now you need to add spices in the form of coriander, as well as red and black pepper to the potatoes, and then mix it all again.

Finally, you need to pour soy sauce into the container, and also pour the fried onions from the pan. Also, if desired, you can add a little vinegar, then check the salad for salt. If it seems a little, add a pinch more, and you can add more spices if necessary.

Korean style potatoes are ready! You can serve it to the table, garnished with herbs, or as a side dish for meat. Bon Appetit!

I have known for a long time, my mother cooked it many years ago. It is somewhat reminiscent of Korean salads, because it is also prepared with vinegar, spices, soy sauce, and garlic. Some hostesses cook it with meat or minced meat, I advise you to try different options to understand in what form you like it more. This salad doesn't take long to prepare, and I hope you enjoy the taste! Today I cooked only from potatoes, without meat, but below I will write a recipe with meat.

We wash the potatoes in two waters to get rid of the starch we do not need.

We shift the potatoes into a saucepan, fill with water, add vinegar. How much exactly you need, I can’t say, since you can cut more or less potatoes than mine. Just pour the vinegar in a little bit, stir, taste the water, it should be slightly sour. It's enough. It is not necessary to salt the water. We turn on the stove and cook the potatoes with constant control. You need to cook for a very short time, from time to time try the potatoes, they should be almost ready, but at the same time slightly crunchy. The main thing is not to digest, otherwise you can spoil it. Although, as I was told, the vinegar will not allow the potatoes to be digested, even if you forget about it.

When the potatoes are ready, drain the water through a colander, it is better to even rinse a little with water so that the temperature of the boiled potatoes does not bring it to readiness further.

Let the water drain well and transfer to a bowl.

Finely chop the garlic, put on top of the potatoes. Pour ground black and red hot ground pepper, pour a little soy sauce. And while we put down the cup.

Now we need to brew the whole thing with hot vegetable oil. To do this, pour vegetable oil into a frying pan and heat well. Then pour it directly on the potatoes, garlic and peppers.

And mix the potato salad well. That's all, now you can cool and serve. Potato salad "Kamdicha" is ready!

Korean kamdich recipe with minced meat:

At first, the process is the same, boil potatoes with vinegar, add garlic and spices, set aside. Pour vegetable oil into a frying pan, add minced meat and fry. As soon as the minced meat is ready, spread it along with the butter to the potatoes. We mix. Potato salad "Kamdicha" with minced meat is ready.

Korean kamdich recipe with meat:

And here everything is the same. Only this time we cut the meat into very thin long strips. Heat vegetable oil in a frying pan, add meat and fry. As soon as the meat is ready, add onions and fry everything together until cooked. We spread the meat with onions on the potatoes and mix the salad.

Salad from raw potatoes - unusual dish, some will even say that such a product should not be consumed. raw potatoes more commonly used in Korean cuisine, unlike the cuisine of the Slavic peoples, where it is mistakenly considered not only tasteless, but also harmful.

But in fact, most recipes use half-baked potatoes. This makes it possible to enjoy such salads not only for raw foodists, but also for people who are accustomed to adhere to traditional eating habits.

Preparing salads from raw potatoes is not difficult. Therefore, even novice housewives can use these recipes.

In order for the potatoes to remain raw inside, you need to cook them for only a couple of minutes, no more!

How to cook raw potato salad - 15 varieties

If you love Korean salads, but want to make them more savory and add meat to them, then this recipe is just for you.

Ingredients:

raw potatoes - 6-7pcs;
carrots - 3 pcs;
meat beef / pork - 250 g;
vegetable oil;
salt;
seasoning for Korean carrots;
garlic - 2 cloves;
vinegar - 1 tbsp

Cooking:

Peel all potatoes and carrots from the skin, cut them into thin strips or chop them with a vegetable cutter.
Boil water by adding 1 tbsp. vinegar and salt. Throw potatoes into the water, literally for 2-3 minutes, so that they do not boil and remain raw. Drain the water, shift the chopped potatoes.
Sliced carrots fry for 1-2 minutes in vegetable oil. Spread it over the potatoes.
Cut the beef into strips, fry in the remaining oil from the carrots, when the water evaporates, fry over high heat. Spread over potatoes with butter.
Squeeze garlic, add to it Korean seasoning, salt. Combine this mixture with salad. Let it brew for 2 hours and the salad is ready!

Are you tired of old salad recipes too? Do you have nothing to surprise your guests with? Then write down, remember this recipe and your guests will be delighted.

Ingredients:

potatoes - 1 kg;
garlic - 3 cloves;
ground coriander - 1 tsp;
hot red pepper - 1 pc.
salt -3 tbsp;
table vinegar - 200 ml;
vegetable oil - 100 ml.

Cooking:

To save time, just before cooking, you need to put about 3 liters of water to warm up.

As with any vegetable korean salads potatoes should be cut into thin strips.

If you have already sliced the potatoes and the water for them has not yet boiled, cover them with cold water so that they do not darken in the air.

Pour vinegar into boiled water and add salt-3 tbsp. For convenience, you can cook in a strainer so that it is convenient to get it. Cook for 2 minutes until not fully cooked. Then rinse it in running water to remove excess starch.

We put the vegetable oil to warm up to the “haze”.

Put ground coriander, red pepper on top of the potatoes, you can add more black ground. Pour warm vegetable oil onto this hill. Mix well.

We put the salad in the refrigerator for 2-3 hours so that it is infused.

"Brother" of carrots in Korean.

Ingredients:

potatoes - 500g;
onion - 1 pc;
ground coriander - 1 tbsp. l;
salt (to taste);
sugar (to taste);
vinegar (to taste);
garlic - 3 cloves;
olive oil - ¾ cup;
peeled sesame - 1 tsp

Cooking:

Before peeled potatoes, grate on a Korean grater or cut by hand. Throw in boiling water for 1-1.5 minutes. Strain with a colander.

Add coriander, sugar, salt, vinegar to potatoes and mix well.

If you are a thrill seeker, you can use dry chili peppers.

The garlic is very finely chopped or crushed. Peel the onion, cut half to the potatoes, and rub the bottom of the pan with the remaining half.

Pour olive oil into a frying pan, add sesame seeds, heat it all up. Then pour the oil into the salad and mix thoroughly.

Leave in the refrigerator for one hour.

A delicious salad from overseas cuisine, which you can enjoy not only on ordinary days, but also during Lent.

Ingredients:

potatoes - 6-7pcs;
pork - 250 g;
onion - 1 pc;
garlic - 2 cloves;
sugar;
salt;
ground black pepper;
ground coriander;
sodium glutamate;
red ground pepper;
soy sauce;
Sesame oil;
vinegar - 1 tbsp;
vegetable oil.

Cooking:

Shred potatoes into thin strips, like Korean carrots.

In 1 liter of water, add a spoonful of vinegar., We will lower the potatoes into this water so that it does not darken.

We put the water to boil. We throw a portion of potatoes into salted water, hold for 2-3 minutes so that it remains damp.

Heat up the oil and fry the pork. Without oil, put the pork into the potatoes.

Add 1/3 tsp. sodium glutamate crystals, ½ tsp coriander, black pepper, 1 tsp sugar, 2-3 tsp. soy sauce, 2 drops of sesame oil, ½ tsp of vinegar.

Cut the onion into slices, fry with red pepper and pour into the salad with butter.

Stir and add chopped garlic.

Let the salad cool and infuse.

Quick Recipe tasty snack for any feast.

Ingredients:

fresh potatoes - 6 pcs;
carrots - 2 pcs;
onion - 1 pc;
Dill;
cilantro;
soy sauce - 2 tablespoons;
garlic - 1 clove;
Red pepper;
vinegar;
sesame - 1 tbsp;
sunflower oil.

Cooking:

We put on fire 2 liters. water, wait until it boils. In order not to waste time, we clean potatoes, carrots, onions. Grate carrots and potatoes, and onions in thin rings.

Salt hot water, add vinegar to taste and throw potatoes for 1 minute. Potatoes must remain undercooked!

Cut the garlic into rings. Mix carrots, cooled potatoes, onions and garlic, salt and pepper.

Pour oil into a hot frying pan, add sesame seeds. When the sesame starts to turn pink, it's time to remove and fill the carrots and potatoes with oil.

We also add soy sauce and herbs to taste.

simple and tasty way use potatoes, despite the fact that inside it remains raw.

Ingredients:

potatoes - 1 kg;
sesame - 2 tablespoons;
soy sauce - 3-4 tablespoons;
red pepper - 1/2 tsp;
unrefined olive oil

Cooking:

We put water to boil. And let's start cooking.
Three potatoes on a grater or knife mode. Drop into boiling water and cook for 1 minute.
Drain the potatoes in a colander and rinse with cold water.
Add hot red pepper. Drizzle potatoes with slightly warmed soy sauce. And refuel olive oil, mix.
Sprinkle the dish with sesame seeds.

simple and delicious salad not only for lovers of the raw food diet, but also for those who want to find an interesting recipe to diversify their daily menu.

Ingredients:

fresh potatoes -5 pcs.;
carrots - 1 pc;
green onion;
parsley;
salt;
pepper;
lemon juice - 1 tbsp;
olive oil -1st.l

Cooking:

Remove skins from potatoes and carrots. Cut into thin slices on a vegetable cutter or with your own hands.
Chop the onion and parsley, you can use other greens: dill, cilantro to taste, mix with carrots and potatoes, adding salt and pepper.
Pour over lemon juice and olive oil, mix well and let it brew.

Tasty, lean salad which will surprise with its unusual taste.

Ingredients:

potatoes - 7-8pcs;
onion - 1 pc;
garlic - 4 cloves;
ground black pepper;
ground coriander;
vegetable oil - 2-3 tablespoons;
vinegar - ½ tsp;
salt.

Cooking:

First of all, peel the potato tubers and cut into thin slices.
Place potatoes in boiling water for 2 minutes. Drain the water, transfer the potatoes to a bowl and be sure to rinse with cold water.
Clean and cut the onion. Fry it in vegetable oil.
When the onion becomes transparent, add ½ tsp to it. ground coriander.
We fill our potatoes with the resulting mixture.
Salt the potatoes to taste, add black pepper, vinegar, pass the peeled garlic through the press. We mix.

Your whole family will love Chinese salad. And cooking will not take more than 15 minutes.

Ingredients:

raw potatoes - 4-5pcs;
pork - 200g;
carrots - 1pc;
onion - 1 pc;
garlic - 2 cloves;
soy sauce - 2 tbsp;
Apple vinegar- 1 tsp;
sunflower oil;
salt;
ground black pepper;

Cooking:

We clean potatoes, carrots, onions and garlic. We cut the vegetables into strips, no larger than the size of a match.
Pour boiling water over potato straws for 1.5 minutes, then rinse with a colander.
Meat (you can use not only pork) cut into cubes and fry for a few minutes, add onions and carrots and fry for another 1 minute.
Transfer everything to a container, add salt, pepper, chopped garlic to your liking. Season with vinegar and soy sauce. Cool and serve.

Sausage will replace meat in standard recipe Camdichi but still won't downgrade taste qualities this dish.

Ingredients:

potatoes - 3-4 pieces;
smoked sausage - 200g;
salt;
onion - 1 pc;
sunflower oil
ground turmeric;
red ground pepper;
coriander;
acetic acid;
garlic - 1 clove.

Cooking:

Rub the peeled potatoes on a Korean grater.
Dip the potato strips in salted boiling water for 3-4 seconds.
Shred a small onion.
We heat the pan, fry the onion in it and pour it with oil into the potatoes.
We prepare the sausage in strips and pour it into the salad.
Add turmeric, red pepper, coriander to taste, squeeze the garlic. Mix thoroughly.

Kamdicha is the Korean name for a raw potato salad that will be a highlight on your table.

Ingredients:

potatoes - 500 g;
sweet pepper - 1 pc;
pork - 200 g;
garlic - 1 clove;
salt;
soy sauce - 2 tbsp;
wine vinegar;
coriander - 0.5-1 tsp;
vegetable oil.

Cooking:

We take pork, make very thin slices of it. Fry over medium heat, until sweaty, watch that the slices are not overdried, at the end you can add a little soy sauce for flavor.
We chop the potatoes on a grater and pour salted boiling water (salt the water well in advance, about 1 tsp per 1/2 liter of water) and leave for 4 minutes so that the potatoes remain half-baked and do not darken in the air.
Chop sweet peppers into strips (optionally, you can replace it with hot ones), greens, garlic and ground coriander. To this, add the fried meat and the rest of the oil. Mix.

Korean salad without meat, only healthy vegetables!