Preparation
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Cut the potatoes and cut them into 1x1 cm cubes.
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Let the cubes rest in a water bath for 10 minutes, that will rinse the starch out of the potato cubes and make them crispy during frying.
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Optional: Pre-cook the potatoes now. Put the potatoes into a small plastic bag, close it lightly so that air can still escape and cook for 2 minutes in the microwave at 700 watts.
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Then thoroughly dry the pieces with kitchen paper and heat the tasteless deep fryer (rapeseed is very suitable). Test the temperature with a wooden chopstick by putting it in the pan. If bubbles form at the end of the stick, the frying oil is hot enough.
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Fry the potatoes for 15 minutes, if necessary a little longer, they should be golden brown.
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Drop the oil off the cubes.
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Prepare the marinade in a pan. Heat 5 tbsp. water, 1 tbsp. sugar, 3 tbsp. honey, 3 tbsp. mulyeot or rice syrup. As soon as it begins to chill, turn off the heat and stir in the potatoes.
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Garnish the pieces best with black sesame seeds and enjoy directly fresh.
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