Fats

30.05.202027.05.2017

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 fried onion from a frying 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. Enjoy your meal!

Surely each of you is familiar with such a snack as Korean carrots?! Do you know?! Love?! Then you should definitely get to know her twin brother - Korean potato, better known as Kamdicha potato salad.

Korean potato salad "Kamdicha" - fragrant and very tasty snack which can be easily prepared at home. A minimum of components, a few minutes to prepare and an excellent result - juicy, slightly crispy potatoes seasoned with aromatic spices. Simple but very tasty food no hassle! So, let's figure out how to cook Kamdicha potato salad in Korean! Let's start?!

Prepare the ingredients according to the list.

Grate the potatoes on a special grater or cut into thin strips.

Pour cold water over potatoes and let sit for 5-15 minutes to remove excess starch.

Meanwhile, cut the onion into thin half rings or quarters. Add the onion to a frying pan with heated vegetable oil, salt and fry until golden brown (about 7-10 minutes). A few minutes before the onion is ready, I also add a few pinches of coriander seeds.

Drain the starchy water and place the potatoes in boiling salted water.

Boil the potatoes for 3-4 minutes, stirring and tasting occasionally. Potatoes should not be fully cooked. Tender on the outside, it should remain slightly crispy on the inside. This way the thin potato strips will retain their shape while the salad is being prepared.

Drain hot water and rinse the potatoes with cold water to stop the cooking process.

Add spices, garlic and fried potatoes to the potatoes onion along with the oil in which it was fried.

Toss the salad and add salt or more spices if needed. Add vinegar to taste if desired (I use 1 tbsp).

Korean potato salad "Kamdicha" is ready! Enjoy your meal!

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 variants to see which way you like it best. 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.

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 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 even better to 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 black ground and red spicy 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.

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

It is very difficult to immediately guess what 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 crispy, 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 to taste
Red ground pepper to taste
1 liter of water
0.5 l cucumber pickle
Soy sauce

Grate peeled potatoes 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 cooked vegetable oil with salt and black ground 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.

Wash the grated potatoes cold water to wash off the 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

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 even better to 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 it boils, again put it 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 spread all this in potatoes, squeeze out the garlic and add vinegar, mix, try salt, vinegar and serve both warm and cold. Enjoy your meal!

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.

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 crispy, 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 a completely different, new taste. Experiment!

Would need:

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 to taste
Red ground pepper to taste
1 liter of water
0.5 l cucumber pickle
Soy sauce

Cooking:

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 saucepan, add cucumber pickle and a little salt (about 1/3 tbsp. L.). 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.