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,...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at idahopotato.com.
Cooking tools:
- Saute pan
- Saucepan
- Mandoline
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Mixing bowl
- Colander
- Spoon
- Spatula
- Tongs
- Paper towel
- Kitchen towel
- Stove
- Plate
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
More Like This
Korean Sticky Potato Lettuce Cups | Idaho Potato Commission
idahopotato.com
Korean Potato Salad | Idaho Potato Commission
idahopotato.com
Spiced Idaho® Potato & Carrot Latkes | Idaho Potato Commission
idahopotato.com
Spicy Potatoes/Patatas Bravas | Idaho Potato Commission
foodserviceblog.idahopotato.com
Spicy Potatoes/Patatas Bravas | Idaho Potato Commission
idahopotato.com
Idaho® Potato Caribbean Vichyssoise | Idaho Potato Commission
idahopotato.com
Idaho® Potato Caribbean Vichyssoise | Idaho Potato Commission
retail.idahopotato.com
Kerala Potato Stew | Idaho Potato Commission
licensing.idahopotato.com