Raw potato salad - an unusual dish: recipe with photos and videos

Home Vegetable salads

Raw potato salad is an unusual dish; some will even say that such a product should not be consumed. Raw potatoes are more often used in Korean cuisine, unlike the cuisine of the Slavic peoples, where they are mistakenly considered not only tasteless, but also harmful.

But in fact, most recipes use half-baked potatoes. This gives the opportunity 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 only need to cook them for a couple of minutes, no more!

How to make raw potato salad - 15 varieties

Salad “Favorite”
Korean potatoes 1 recipe
Korean potato recipe 2
“Korean style potatoes” a new note of taste
Korean potatoes with soy sauce
Chinese potato salad
Salad "Raw food"
Korean potatoes
Salad “Chinese Moment”
Salad "Kamdicha with sausage"
Salad "Kamdicha"
Salad "Kamdicha" 2 recipe
Salad “For your health”
Salad "Vitamin"
Vegetarian salad

In a healthy body...

This version of the salad will use a quarter kilo of durum apples, two hundred grams of parsnips and one hundred potatoes. All of them are rubbed on a coarse grater (Korean in this case is not a necessary tool) and are supplemented with herbs - whatever is currently available: dill with parsley, basil, cilantro. Or maybe the whole mix. Mayonnaise is used for dressing, preferably low-fat.

Salad “Favorite”

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

Ingredients:

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

Preparation:

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

Vegetable processing

Korean potatoes, the recipe for which we describe, are prepared very quickly and easily. But before you begin heat treatment of this dish, the main ingredient must be carefully prepared. To do this, medium potatoes must be thinly peeled and then grated. Next, long and thin strips should be placed in plain cold water and kept there for several minutes. This is necessary so that the product loses some of its starch and also does not turn black.

Korean potatoes 1 recipe

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

Ingredients:

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

Preparation:

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

As with any vegetables in Korean salads, the potatoes need to be cut into thin strips.

If you have already cut the potatoes and the water for them has not yet boiled, pour cold water over them to prevent them from darkening in the air.

Pour vinegar into boiling water and add salt - 3 tbsp. For convenience, you can cook in a strainer to make it easier to take out. Cook for 2 minutes until partially cooked. Then we rinse it in running water to remove excess starch.

Let the vegetable oil heat until it starts to smoke.

Place ground coriander and red pepper on top of the potatoes, and you can also add ground black pepper. Pour warm vegetable oil onto this slide. Mix well.

Add the garlic after adding the hot oil so that it does not change its color.

Place the salad in the refrigerator for 2-3 hours to let it steep.

Korean potato recipe 2

“Brother” of carrots in Korean.

Ingredients:

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

Preparation:

First peeled potatoes, grate on a Korean grater or cut by hand. Throw into boiling water for 1-1.5 minutes. Strain using a colander.

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

If you are a spicy person, you can use dry chilies.

Chop or crush the garlic very finely. Peel the onion, cut half of it into the potatoes, and rub the remaining half over the bottom of the pan.

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

Leave in the refrigerator for one hour.

“Korean style potatoes” a new note of taste

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

Ingredients:

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

Preparation:

We chop the potatoes into thin strips, like Korean carrots.

Add a spoonful of vinegar to 1 liter of water. We will put the potatoes in this water so that they do not darken.

Let the water boil. Throw a portion of potatoes into salted water and hold for 2-3 minutes so that they remain damp.

Heat the oil and fry the pork. Without oil, place the pork in the potatoes.

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

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

Stir and add chopped garlic.

Let the salad cool and brew.

Ingredients

potatoes - 400 g;
salt - 0.5 tsp. into potatoes + 1 tsp. in water;
sugar - 1 tsp;
apple cider vinegar - 1 tbsp. l.;
soy sauce - 1 tbsp. l.;
ground paprika - 0.5 tsp;
sesame - 1 tbsp. l.;
vegetable oil - 3 tbsp. l.;
water - 1 l;
ground coriander - 1.5 tsp.

How to Cook Korean Potatoes with Seasonings and Soy Sauce

First of all, wash and peel the potatoes. It is most convenient to use large tubers. Slice or grate the potatoes into fairly thin strips. To do this, use a special shredder for Korean carrots. Place the grated potato strips in a colander and place under cold running water. Without water, raw potatoes will begin to darken. Rinse thoroughly to remove starch. Drain the water.

Pour clean, cool water into a saucepan, add salt and place over high heat. Stir until the salt dissolves and bring to a boil. Throw the prepared potatoes into boiling water and cook over low heat for 2-3 minutes. If everything is done correctly, foam will not appear on the surface of the water.

After this, again, drain in a colander and rinse under cold water. Leave for 10-15 minutes to drain all excess liquid.

Add salt and sugar. Pour in apple cider vinegar. It is better not to use table vinegar, otherwise the potatoes will have a pronounced acidic taste. Stir with a spoon.

Add ground coriander and paprika to the potato mixture. Pour in soy sauce, add a little vegetable oil. The oil must first be heated in a frying pan. Stir until the potato straws are saturated with all the spices. Place in a cool place for 40-60 minutes. Stir occasionally so that all the potatoes are soaked in the marinade.

For sprinkling, use sesame seeds, which you first fry until golden brown in a dry frying pan. Korean spicy potatoes are ready.

Sprinkle with cooled sesame seeds and serve. This appetizer can be served as a side dish to any meat or fish dish.

Apple cider vinegar in the recipe can be replaced with freshly squeezed sour citrus juice. Suitable for this purpose:

lemons;
limes;
oranges;
tangerines.

But here, be guided by your own taste, since all these fruits have varying degrees of acidity, and tangerines can even sweeten the potatoes a little.

1. Peel the potatoes and wash them thoroughly. Pour cold water into a wide bowl and grate the potatoes directly into it using a special grater (for Korean carrots): 2. Thinly cut the pork meat along the grain into oblong pieces. In a bowl, pepper the meat with a mixture of peppers, mix well and pour in soy sauce:

Leave to stand for a while (5-10 minutes).

3. Peel the onion and cut into half rings:

4. Place the meat in a frying pan heated with sunflower oil and fry a little, stirring constantly. Add onion: Cook over medium heat until just starting to brown:

The main thing at this stage is not to dry out the meat. If you see a blush on the sides - turn it off!

5. Place a 4-5 liter saucepan on the fire with 3-4 liters of water. Rinse the potatoes under running water 2-3 times (to remove the starch). When the water in the pan boils, add 1-2 teaspoons of salt and 3-4 tablespoons of vinegar (for every liter of water - 1 tablespoon of vinegar).

Place the washed potatoes in boiling water and cook over medium heat for 3 minutes:

After 3 minutes, regardless of whether the water along with the potatoes boils or not, drain the potatoes in a colander:

It is important not to overcook the potatoes!

6. Transfer the potatoes into a convenient wide bowl and add the garlic, passed through a garlic press and hot meat:

Salt and pepper to taste, mix:

You can add 1-2 tbsp. spoons of sunflower oil (if there was not enough of it when frying the meat). The potatoes should be well seasoned with oil, but there shouldn’t be a lot of it!

Transfer the finished potatoes into a bowl or pan (with a lid):

7. After the salad has cooled, cover it with a lid and put it in the refrigerator for at least 2 hours. I make the salad in the evening so it stays nourished all night!

Serve cold as a salad, appetizer or on its own. My husband eats it like this:

The taste of Korean potatoes is interesting, original, spicy and unusual. Even children eat it.

Before you treat your guests to it, let them determine the main ingredient in the salad themselves - ours have never guessed (who ate it for the first time)!

Bon appetit!

Cooking time:
PT00H40M 40 min.
Korean potatoes are not a second course or a side dish, but a delicious salad with a spicy, spicy taste. This cold appetizer has become very popular in many countries because its taste is simply extraordinary, very specific and recognizable. Moreover, such a salad is appropriate not only on an everyday table, but also on a holiday table, as well as.

At first glance, it’s unlikely that anyone will guess that these are almost raw potatoes, and even after a few spoons it’s almost impossible to guess. The taste of an ordinary root vegetable becomes completely different here, so if you want to surprise your loved ones with an unusual dish, then we recommend preparing just that. This simple salad will please both vegetarians and all potato lovers; a small amount will not harm those who are on a diet. It is also worth considering the low cost of the main ingredient, so this dish has complete advantages.

Many people are interested in how to cook these potatoes so that they do not brown. The secret of this dish is that the grated potatoes need to be boiled for a few minutes. Thus, the potatoes will have a beautiful, appetizing yellow color. We advise all lovers of spicy food and connoisseurs of budget recipes to familiarize themselves with the delicious recipes for unusual spicy potatoes, and also do not forget to check out other Korean dishes that can be found.

Korean potatoes with soy sauce

A quick recipe for a delicious snack for any feast.

Ingredients:

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

Preparation:

Put 2 liters on fire. water, wait until it boils. In order not to waste time, peel potatoes, carrots, and onions. Grate the carrots and potatoes, and grate the onion into thin rings.

Salt the hot water, add vinegar to taste and toss in the potatoes for 1 minute. The 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 and add sesame seeds. When the sesame seeds begin to turn pink, it’s time to remove and pour oil into the carrots and potatoes.

We also add soy sauce and herbs to taste.

Chinese potato salad

A simple and tasty way to use potatoes, despite the fact that they remain raw inside.

Ingredients:

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

Preparation:

We put the water on to boil. And let's start cooking.
Grate the potatoes or use a knife. Place in boiling water and cook for 1 minute.
Place the potatoes in a colander and rinse them with cold water.
Add hot red pepper. Pour slightly warmed soy sauce over the potatoes. And add olive oil and mix.
Sprinkle the dish with sesame seeds.

Salad "Raw food"

A simple and tasty salad not only for lovers of a raw food diet, but also for those who want to find an interesting recipe to add variety to their daily menu.

Ingredients:

fresh potatoes -5 pcs.;
carrots - 1 piece;
green onions;
parsley;
salt;
pepper;
lemon juice - 1 tbsp;
olive oil - 1 tbsp

Preparation:

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

With pineapple

Truly chic and which will surprise not only your guests, but also you. This taste, aroma and appearance simply cannot be described in words.

What you will need:

1 bell pepper;
30 ml balsamic vinegar;
5 ml mustard;
2 leaves of cabbage (you can take a leaf of blue and white cabbage);
60 ml olive oil;
100 grams of chicken fillet;
70 grams of Korean potatoes;
70 grams of canned pineapples.

How to assemble the salad:

Wash the cabbage leaves, dry and chop.
Remove the pineapples from the syrup and chop into pieces.
Rinse the pepper, remove the stem and seeds, and chop.
Remove membranes from chicken fillet and boil in salted water. Then cool, without removing from the broth, cut into cubes.
Mix vinegar, mustard and olive oil in a separate bowl.
Combine all ingredients and mix. Add sauce and spices to taste.

Korean potatoes

A delicious, lean salad that will surprise you with its unusual taste.

Ingredients:

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

Preparation:

First of all, peel the potato tubers and cut into thin pieces.
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.
Peel and cut the onion. Fry it in vegetable oil.
When the onion becomes transparent, add ½ tsp to it. ground coriander.
Fill our potatoes with the resulting mixture.
Salt the potatoes to taste, add black pepper, vinegar, and pass the peeled garlic through a press. Mix.

Cooking method:

Peel the potatoes, wash them, cut them into long thin strips, the cross-section of which will be 2x2. You can cut it with a knife, or you can use a grater for Korean salads.

When the potatoes are cut, wash them several times to remove starch in cold water. When the water from under the potatoes is clear, you don’t have to rinse anymore. Pour water into the pan, add some salt and a little vinegar. Of course, everything is to taste, but you should clearly feel the sourness in the water.

Let the water boil over high heat, add the potatoes and let sit for just one minute. Immediately drain the hot water and rinse the boiled potatoes under cold water.

Now put the potatoes in a separate bowl, pour vinegar, add coriander, red and black pepper, press the garlic into a press, pour soy sauce to taste. Mix all the products together. Remember, this dish is spicy, so you don’t need to skimp on the red pepper.

Place the potatoes in the refrigerator for half an hour, then you can serve them.

Raw potato salad is an unusual dish; some would even say that such a product should not be consumed. Raw potatoes are more often used in Korean cuisine, unlike the cuisine of the Slavic peoples, where they are mistakenly considered not only tasteless, but also harmful.

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 only need to cook them for a couple of minutes, no more!

Salad “Chinese Moment”

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

Ingredients:

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

Preparation:

Peel potatoes, carrots, onions and garlic. Cut the vegetables into strips, no larger than the size of a match.
Pour boiling water over the potato strips for 1.5 minutes, then rinse using a colander.
Cut the meat (you can use more than just pork) into cubes and fry for a few minutes, add onions and carrots and fry for another 1 minute.
Transfer everything into a container, add salt, pepper, and chopped garlic to your taste. Season with vinegar and soy sauce. Cool and serve.

Salad "Kamdicha with sausage"

Sausage will replace meat in the standard Camdichi recipe, but still will not reduce the taste of this dish.

Ingredients:

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

Preparation:

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

Potato salad with chicken

Potato salad with chicken is often prepared; it is prepared quickly and simply, since ready-made salads are used for preparation - kamdicha from raw potatoes (how to prepare it is described above) and Korean carrots. They can be purchased ready-made or prepared yourself.

1 chicken fillet;
5-10 ml soy sauce;
30 gr. butter;
5 gr. Dijon mustard;
80 gr. prepared carrots in Korean style;
1 pod of bell pepper;
60 ml olive oil;
1 clove of garlic;
1 onion;
80 gr. ready-made kamdichi (Korean-style potatoes).

Preparation

Wash the chicken fillet, dry it with napkins, salt and sprinkle with black pepper. Melt butter in a frying pan. Fry the chicken fillet on it on both sides until golden brown. Then cover the pan with a lid, reduce the heat and bring the meat to readiness. Cool the finished fillet and cut it into long narrow pieces.
Wash the bell pepper, remove the seeds and cut into thin strips. Peel the onion and chop into thin half rings. Lightly squeeze the carrots out of the brine; if they are grated into very long strips, you can cut them shorter.
Peel the garlic and chop it into very small cubes. Mix olive oil with mustard, garlic, soy sauce, beat this mixture a little. Place the prepared Korean raw potato salad, carrots, chopped peppers and onions into a bowl. Add the chicken fillet, mix and pour over the prepared dressing.

Salad "Kamdicha"

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

Ingredients:

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

Preparation:

We take pork and cut it into very thin slices. Fry over medium heat until cooked through, making sure the slices are not overdried; at the end you can add a little soy sauce for flavor.
Shred the potatoes 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-raw and do not darken in the air.
Chop sweet pepper into strips (can be replaced with hot pepper if desired), herbs, garlic and ground coriand. To all this add the fried meat and remaining butter. Mix.

And finally, the original recipe

Exclusively for those housewives who love to cook, since it requires a lot of trouble. First you need to boil it, cool it and disassemble it into fibers. You can also use breast meat, but it will turn out a little dry. So if you strive for maximum dietary nutrition, before cooking, soak the fillet in something to soften it (for example, soy sauce). Three large potatoes are rubbed “Korean style” or chopped into thin strips, rinsed in cool water, wrung out and dropped into boiling water to which 9% vinegar is added (two spoons per liter of water). As soon as it boils again, the potatoes are removed, placed in a colander and washed.

Three eggs are beaten with two tablespoons of starch, which must first be diluted in a minimum amount of water. Omelettes are baked from the mixture into pancakes and thinly sliced. Now the salad is assembled. Layers are placed: potatoes, chicken, omelet straws. For coating, mayonnaise mixed with crushed garlic is used. The dish should soak for at least an hour.

Salad "Kamdicha" 2 recipe

Korean salad without meat, only healthy vegetables!

Ingredients:

potatoes - 6-7 pcs;
carrots - 2 pcs;
red pepper - 1 piece;
onion - 1 piece;
garlic - 1-2 cloves.
peanut butter;
soy sauce - 1.5 tsp;
apple cider vinegar;
cane sugar - 1 tsp;
ground red pepper - to taste;
ground coriander;
cilantro.

Preparation:

Grate the carrots until they come out into thin strips.
Using the same grater, cut the potato tubers and red pepper into strips. Brew the grated potatoes with salted boiling water for 3 minutes. Rinse using a colander.
Chop the onion with straw.
Combine potatoes, carrots, paprika and onions and mix well.
Add cane sugar, ground red pepper, and coriander. Add soy sauce.
Heat peanut oil in a frying pan and pour on top of the salad.
Stir, add crushed garlic, vinegar and cilantro. Stir again and the salad is ready!

Step-by-step recipe with photos

A discovery for me was the ability to grate potatoes using a Korean carrot grater, and this method of chopping seemed very interesting. If you further fry the potato strips, you can probably get a portion of delicious French fries, which will be used as a side dish or as an ingredient in some salad.

To prepare Korean-style potatoes, you need to prepare the potatoes themselves, garlic, vegetable oil, herbs and spices, lemon juice, and you can also use soy sauce.

Wash the potatoes thoroughly and cut off the skin.

Grate Korean carrots.

Immediately immerse the chopped potatoes in water.

Then rinse all the chopped potatoes in several waters. The water will become noticeably clearer.

Now, perhaps, the most labor-intensive process: you need to heat about 4 liters of water, add 1 tsp. salt. Place the potatoes in well-boiling water, and as soon as the water boils again, set aside for 1 minute, then quickly remove the potatoes using a strainer or slotted spoon. You can simply drain the potatoes in a colander. The potatoes should neither be overcooked nor remain raw. However, it is better to let it be slightly undercooked rather than turn into mush.

Now comes the creative part: add 2 tsp. salt (without a slide), sugar, spices, lemon juice. Grate the garlic on a fine grater and place it on top. Now you need to heat the vegetable oil (the most dangerous part of the process). And carefully pour the hot oil in a thin stream onto the garlic.

All! Stir, taste, maybe you’ll want to add something.

Place the finished Korean potatoes in a cold place for several hours. During this time, you can stir it a couple of times to ensure uniform impregnation.

When serving, you can sprinkle Korean-style potatoes with fresh herbs, toasted sesame seeds, and Kalinja seeds.

Salad “For your health”

Vitamin salad with apples and potatoes. It is used both sweet and salty.

Ingredients:

potatoes - 100g;
apples - 250 g;
dill;
sugar/salt;
mayonnaise/sour cream;
honey.

Preparation:

Peel the apples and potatoes, then chop them into thin straw.
Pour boiling water over potato straws for 2 minutes, throw 1.5 tbsp into the pan. sugar. Rinse with running water and transfer to another container and set aside.
Add chopped herbs, apple, sugar, honey and mix everything.