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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is the first recipe I have ever seen for a Korean dish made with potatoes, so I thought I would pass it along. It is from a cookbook published in 1973 by trustees & employees of the Metropolitan Museum in NY. The submitter says the originator is her brother-in-law. Ingredients:
2 tablespoons sesame seed oil or 2 tablespoons butter |
1 large onion, sliced |
2 potatoes, peeled & sliced into strips 1/2 inch wide, 1/8 inch thick, & 1-2 inches long |
1 tablespoon sesame seeds, roasted |
3 -4 tablespoons soy sauce |
1 large garlic clove, crushed |
2 dried mushrooms, soaked & sliced |
Directions:
1. Heat the oil or butter in a heavy skillet, add the onions and potatoes, and cook over high heat for 2-3 minutes, stirring constantly. Add the remaining ingredients ingredients and cook, with stirring, until the potatoes are tender. Keep warm until ready to serve.
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