Korean Sticky Potato Lettuce Cups | Idaho Potato Commission
- Heat canola oil in a saute pan and fry the potatoes (turning occasionally) on med-high heat for 5-7 minutes until ½ cooked or lightly seared on all sides. Drain any excess oil. - Add water,...
Ingredients
- 3 pounds Idaho&reg; baby yellow potatoes, quartered<span class="Apple-converted-space">&nbsp;</span>
- &frac14; cup Canola oil<span class="Apple-converted-space">&nbsp;</span>
- 1 cup water<span class="Apple-converted-space">&nbsp;</span>
- 5 Tablespoons soy sauce<span class="Apple-converted-space">&nbsp;</span>
- &frac14; cup light or dark corn syrup<span class="Apple-converted-space">&nbsp;</span>
- 3 Tablespoons brown sugar<span class="Apple-converted-space">&nbsp;</span>
- 1 Tablespoon rice wine vinegar<span class="Apple-converted-space">&nbsp;</span>
- 3 Tablespoons gochujang<span class="Apple-converted-space">&nbsp;</span>
- 3 cloves garlic, minced<span class="Apple-converted-space">&nbsp;</span>
- 2 teaspoons sesame seeds, toasted<span class="Apple-converted-space">&nbsp;</span>
- 12 pieces of Bibb lettuce (or lettuce of choice)
- 4 ounces fine Julienne carrots
- 4 each green onions, sliced<span class="Apple-converted-space">&nbsp;</span>
- 2 ounces red cabbage, shredded
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