Crispy Raw Potato Salad
Boil for just 10 seconds! Experience the revived crispiness of raw potatoes in a refreshing new side dish ??
Have you always stir-fried your potatoes? While potato pancakes or stir-fries are delicious, I discovered a new way to enjoy them. By blanching raw potatoes in boiling water for only 10 seconds and then seasoning them, their incredible crispiness is preserved, resulting in a wonderfully tasty and quick side dish. You’ll love the texture that’s tender on the outside and satisfyingly crunchy on the inside!
Main Ingredients- 2-3 medium potatoes
- 1 sheet of roasted seaweed (gim)
Seasoning Ingredients- 1 Tbsp toasted sesame seeds
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- 2-3 pinches of salt
- 1/2 tsp tuna extract (for added umami)
- 1 Tbsp toasted sesame seeds
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- 2-3 pinches of salt
- 1/2 tsp tuna extract (for added umami)
Cooking Instructions
Step 1
Choose fresh potatoes and peel them carefully. Next, thinly julienne the potatoes. Rinsing the julienned potatoes under cold water will help remove excess starch, enhancing their crispiness.
Step 2
Bring a pot of water to a rolling boil, adding 1/2 Tbsp of salt. Once boiling, add the julienned potatoes and blanch for precisely 10 seconds. Immediately drain them and rinse under cold water to cool them down quickly and preserve their crisp texture.
Step 3
Toast the sheet of seaweed (gim) in a dry pan until lightly browned on both sides. Crumble the toasted seaweed. In a bowl, combine the drained blanched potatoes, crumbled seaweed, 1 Tbsp toasted sesame seeds, 1 Tbsp soy sauce, 1 Tbsp sesame oil, 2-3 pinches of salt, and 1/2 tsp of tuna extract for an extra savory flavor.
Step 4
Gently mix all the ingredients together with your hands, as if tossing a salad. Be careful not to mash the potatoes. Once all the seasonings are evenly distributed, your delicious crispy raw potato salad is ready!
