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, soy,...
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Cooking tools:
- Saute pan
- Saucepan
- Stove
- Mandoline
- Chef's knife
- Cutting board
Ingredients
- 3 pounds Idaho® baby yellow potatoes, quartered
- ¼ cup Canola oil
- 1 cup water
- 5 Tablespoons soy sauce
- ¼ cup light or dark corn syrup
- 3 Tablespoons brown sugar
- 1 Tablespoon rice wine vinegar
- 3 Tablespoons gochujang
- 3 cloves garlic, minced
- 2 teaspoons sesame seeds, toasted
- 12 pieces of Bibb lettuce (or lettuce of choice)
- 4 ounces fine Julienne carrots
- 4 each green onions, sliced
- 2 ounces red cabbage, shredded
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