Are you sick and tired of eating the same baked potatoes, but you still have tons of potatoes to use? If that’s your story, you’ve come to the right place. Today, let me show you 4 easy potato recipes. They are all quick and easy and delicious that you will fall in love with them.
KOREAN POTATO PANCAKES (Makes: 5)
Ingredients:
- 2 Yukon Gold potatoes, about 15.5 oz (440g) in total
- 5 tbsp Korean pancake mix (or all-purpose flour)
- Generous pinch of kosher salt and pepper
- 2 tbsp neutral-tasting oil, plus more if needed
Dipping Sauce:
- 2 tbsp soy sauce
- 1 tbsp white vinegar
- 1 tsp Korean chili pepper flakes (gochugaru) (optional)
- 1 tsp toasted sesame seeds (optional)
Instructions:
1. Cut the potatoes into thin matchsticks. Soak them in cold water for 5 to 10 minutes.
2. Make the dipping sauce: In a small bowl, mix together the soy sauce, vinegar, Korean chili pepper flakes (if using), and sesame seeds (if using).
3. In a large mixing bowl, add the drained potatoes, Korean pancake mix, and a generous pinch of salt and pepper. Give it a quick stir.
4. In a pan, heat the oil (2 tbsp) over medium heat. Once it’s heated, place some potato mixture onto the pan. Using a spatula, shape it into a round shape. Repeat with the remaining potato mixture.
5. Once the bottom turns golden brown, flip and cook the other side. When both sides are crispy, golden brown, drain them on a paper towel. Serve with the dipping sauce. Enjoy~!
POTATO CORN DOGS (Makes: 3)
Ingredients:
- 2 1/3 Yukon Gold potatoes, about 17 oz (500g) in total
- 1/2 tsp kosher salt
- Black pepper, to taste
- 2 hot dogs
- 1 block low moisture mozzarella cheese
- 2 beaten eggs
- 1 cup panko breadcrumbs
- 1.5 cups (360ml) vegetable oil, for frying
- Ketchup (or mustard, sugar, etc.), to serve
Instructions:
1. Cook the potatoes first. I recommend using a steamer basket or a microwave because if you just boil them in water, it can be too wet for the batter. (For your information, I cut them into bite-sized pieces. Add 1 tablespoon of water. Cover and microwave for 6 minutes.)
2. Once they’re cooked through, get them all mashed up. Add salt (1/2 tsp) and pepper to taste. Stir to combine.
3. Cut the hot dogs in half. Take a nice block of mozzarella and cut it into the same size as your hot dogs. Skewer the hot dogs and cheese blocks.
4. Grab 1/3 of the batter and spread it out. Place your skewer onto the batter and roll it. Completely cover with the batter and repeat with the remaining skewers. Coat them with flour, beaten eggs, and breadcrumbs. Make sure there are no wet spots.
5. In a pan, heat the oil. Once the oil reaches 160℃ (320℉), carefully add in the corn dogs and shallow-fry, flipping occasionally, for 4 to 5 minutes or until they’re golden brown and the cheese inside is just melted.
6. Remove from the oil and drain on a wire rack. Depending on your preference, serve with some ketchup, mustard, or sugar. Enjoy~!
KIMCHI FRIES (2-3 servings)
Ingredients:
- 1/4 red onion
- 4.2 oz (120g) ground beef
- 1 tbsp neutral-tasting oil, divided
- 1 cup well-fermented kimchi, chopped
- 3 tbsp kimchi juice
- 15 oz (420g) frozen french fries
Bulgogi Marinade:
- 1 tbsp soy sauce
- 1/2 tbsp sugar
- 1/2 tbsp mirin
- 1/2 tbsp oyster sauce
- 1/2 tbsp minced garlic
- 1 tsp toasted sesame oil
- Black pepper, to taste
To Serve (optional):
- Shredded cheese
- Sour cream
- Nacho cheese sauce
- Sriracha
- Cilantro (or green onion)
Instructions:
1. Finely dice the onion.
2. Make bulgogi topping: In a bowl, add the ground beef, soy sauce, sugar, mirin, oyster sauce, minced garlic, sesame oil, and black pepper to taste. Mix to combine.
3. In a pan, heat the oil (1/2 tbsp) over medium-high heat. Once it’s heated, add the ground beef and saute for 2 to 3 minutes. Once the beef is cooked and most of the liquid has evaporated, set it aside.
4. To another pan, add the oil (1/2 tbsp) and place it over medium heat. Add the chopped kimchi and kimchi juice. Cook for 4 minutes or until the kimchi is wilted down and most of the liquid has evaporated.
5. Meanwhile, prepare the french fries. Once they’re cooked through, transfer to a serving plate. Top with bulgogi, onion, kimchi, and some shredded cheese.
6. Depending on your preference, drizzle with sour cream, nacho cheese sauce, and sriracha. Garnish with cilantro (or green onion). Enjoy~!
KOREAN POTATO STEW (4-5 servings)
Ingredients:
- 2 Yukon Gold potatoes
- 1/2 yellow onion
- 3 green onions
- 1 green chili (optioanl)
- 1/2 zucchini (6 oz, 170g)
- 1 firm tofu (10.6 oz, 300g)
- 14.1 oz (400g) pork belly (or pork leg, shoulder, beef, chicken)
- 1 tbsp neutral-tasting oil
- 5 cups (1,200ml) water (or rice water)
Seasoning Paste:
- 2 tbsp Korean chili paste (gochujang)
- 1 tbsp Korean soybean paste (doenjang)
- 2 tbsp soy sauce
- 2 tbsp Korean chili pepper flakes (gochugaru)
- 1 tbsp minced garlic
- 1/2 tsp sugar
- 1 tbsp Korean beef stock powder (dasida)
- Black pepper, to taste
Instructions:
1. Cut the potatoes and onion into bite-sized pieces. Thinly slice the green onions and chili (if using). Cut the zucchini and tofu into cubes. Cut the pork into bite-sized pieces.
2. Make the seasoning paste: In a small container, mix together Korean chili paste, Korean soybean paste, soy sauce, Korean chili pepper flakes, minced garlic, sugar, Korean beef stock powder, and black pepper to taste.
3. In a wok (or pot), heat the oil (1 tbsp) over medium-high heat. Once it gets nice and hot, add the green onions. Saute for 1 minute or until fragrant. Add the pork and cook until light golden brown, about 3 to 4 minutes.
4. Add the potatoes and the seasoning paste. Stir-fry it over medium heat for 3 minutes. Add the water and onion. Cover and bring it to a boil over medium-high heat.
5. After 10 minutes, take the lid off and let it continue to boil for 3 minutes or until the potatoes are cooked through.
6. Add the rest of the ingredients: zucchini, tofu, and chili (if using). Let it simmer for another 7 minutes. Serve with hot rice. Enjoy~!
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