Kamdicha is a salad of half-raw potatoes, the recipe of which belongs to the cuisine of Soviet Koreans (koryo-saram). This salad is served both as an independent dish and as a side dish for meat. The Kamdichi recipe has a lot of variations and very often salad is prepared along with meat, it turns out very tasty and hearty dish... Mostly 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

Preparation

First, you need to make sure you have all the food in stock so you don't have to rush to the store in the middle of the cooking process. Lay them out in front of you on the table, prepare all the necessary utensils and utensils.



Peel the potatoes and then cut them into thin strips with a grater or knife. The slices should be no more than three millimeters thick. Then pour water over the sliced ​​potatoes and leave to infuse for ten minutes. Such a manipulation is to call to remove some of the starch from the potatoes, which means it will not boil too much. For camdichi, the vegetable must remain firm.



Peel a medium-sized onion, then cut it in half and chop it in half rings. Then put some water in a saucepan and place on the stove until it boils.



Pour some vegetable oil into the pan and put it on fire. Next, put the onion in a skillet 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 must put them in a colander and rinse under running cold water. Leave the colander over the sink to drain off excess moisture.



When the water drains, transfer the potatoes to a deep container, then peel a few cloves of garlic 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, pour soy sauce into the container, and also pour the fried onions from the pan. You can also add some vinegar if you like, then check the salad for salt. If it doesn't seem enough, add another pinch, and 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. Bon Appetit!

Surely each of you is familiar with such an appetizer as carrots in Korean ?! Do you know ?! Do you love ?! Then you should definitely get to know her twin brother - Korean-style potatoes, better known as Kamdicha potato salad.

Korean potato salad "Kamdicha" - fragrant and very delicious snack that can be easily prepared at home. A minimum of components, a few minutes to cook 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 make Korean-style Kamdicha potato salad! Let's start ?!

Prepare the ingredients according to the list.

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

Pour over potatoes cold water 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 skillet with heated vegetable oil, salt and fry until golden brown (about 7-10 minutes). I also add a few pinches of coriander seeds a few minutes before the onions are ready.

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

Cook the potatoes for 3-4 minutes, stirring occasionally and tasting. The potatoes should not be completely cooked. Delicate on the outside, it should remain slightly crispy on the inside. This will keep the thin potato strips in shape during the salad making process.

Drain hot water and pour cold water over the potatoes to stop cooking.

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

Stir the salad and add salt or more spices, if necessary. Add vinegar to taste if desired (I add 1 tablespoon).

The Korean Kamdicha Potato Salad is ready! Bon Appetit!

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 understand in which form you will like it best. It won't take you long to make this salad, 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 unnecessary starch.

We shift the potatoes into a saucepan, fill with water, add vinegar. I can't say exactly how much of it is needed, since you can cut more or less potatoes than mine. Just pour in the vinegar a little at a time, stir, taste the water, it should be slightly sour. It's enough. You do not need to salt the water. We turn on the stove and cook the potatoes under constant control. You need to cook for a very short time, from time to time try the potatoes, it should be almost ready, but at the same time slightly crunch. The main thing is not to digest, otherwise you can spoil it. Although, as I was told, vinegar will keep the potatoes from digesting, 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 and further.

Let the water drain well and transfer to a cup.

Chop the garlic finely, put it on top of the potatoes. Pour black ground and red hot ground pepper, pour a little soy sauce... And for now, set aside the cup.

Now we need to brew the whole thing with hot vegetable oil. To do this, pour vegetable oil into the pan and heat well. Then pour it directly onto the potatoes, garlic and pepper.

And mix the potato salad well. That's all, now you can cool and serve. Potato salad Kamdicha is ready!

Korean kamdicha recipe with minced meat:

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. Kamdicha potato salad with minced meat is ready.

Korean kamdicha 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 the onions and fry everything together until tender. We spread the meat and onions on the potatoes and mix the salad.

Potato salad with herring

Required Ingredients:

• Potatoes 220 g,
• Salted herring 100 g,
• Green beans 60 g,
• Salt to taste
• Ground black pepper to taste.

• Sour cream 50 g,
• Mayonnaise 30 g,
• Mustard 10 g,
• Pickled cucumber 50 g.

First of all, rinse the potatoes well. Dip in a saucepan, cover with cool water and cook until tender. It will take 15-25 minutes to cook potatoes, depending on the size of the tubers. Boil water in a saucepan. Salt a little. Lower the frozen green beans... Bring to a boil. Simmer for 5-8 minutes over moderate heat. The beans should soften without losing their rich color. Ready asparagus beans discard in a colander and rinse immediately with cold water. Leave the excess liquid on the glass and cool.

Boiled potatoes cool to room temperature, peel, cut the middle pieces into cubes.

Remove entrails, bones and skin from salted herring. Cut into small pieces.

If the beans are very long, cut into small pieces up to 1 cm.

Now is the time to cook delicious dressing... For the sauce, you can use sour cream and mayonnaise of any fat content, instead of ordinary mustard, take granular. Grate pickles or pickles on a medium grater. Add sour cream, mayonnaise, mustard, grated pickles to a bowl. Stir.

Add chopped potatoes, salted herring, boiled green beans to a deep salad bowl.
Add cooked sauce. Stir. Season with salt and pepper to taste.

Transfer to a deep salad bowl or place on a flat dish using the salad forming ring. Decorate with herbs. Potato salad with fish is ready.

Recipe number 2

Potato salads are notable for their satiety. To make the dish more interesting, you can add mussels to the potatoes. This combination will appeal to lovers of seafood and hearty meals!

Potato salad with mussels

We will need:

• 0.5 kg of mussels;
• 7 potatoes;
• 2 pickles;
• mayonnaise (can be replaced with ready-made salad dressing).

How to make a delicious potato salad

Boil the potatoes in advance, peel, cut into thin slices. Cut the cucumbers in the same way, mix.

Add pre-cooked mussels.

Season the salad with mayonnaise, or buy a ready-made dressing. By the way, you can make a dressing yourself, for example, from oil, lemon juice, chopped garlic and spices. With this dressing, the salad will turn out to be lighter than with mayonnaise.

Serve ready-made potato salad on lettuce leaves, garnished with whole sprigs of parsley or dill.

Recipe number 3

Potato salad with smoked fish

List of required products:

• boiled potatoes "in uniforms" - 4 pieces,
• 1 teaspoon of vinegar
• 2 small pickled cucumbers
• 5 chicken eggs
• smoked pink salmon - 300 gr.,
• salad mayonnaise,
• salt,
• 1 medium onion

How to cook:

Cut the peeled onion head into thin half rings, transfer to a bowl, pour in a small amount of water and add a few drops of vinegar.

Peel off boiled potatoes and grate it on a coarse grater. Put it in a lower layer on a dish, add a little salt.

Clear in advance boiled eggs, separate the whites from the yolks and chop them with a fine grater and sprinkle on the potatoes.

Lubricate chicken protein light mayonnaise and sprinkle with salt.

Squeeze the pickled onions thoroughly and place half on an egg layer with mayonnaise.

Cut pickled cucumbers into small strips or grate on a coarse grater, place on a dish. Brush with a fine mesh of mayonnaise.

Divide the smoked fish into small pieces, remove all small bones and knead with a fork, then lay on top of the cucumber layer.

Now spread out the second part of the pickled onion and sprinkle with mayonnaise.

Finely grate the egg yolks and sprinkle them over the top of the dish, garnish with fresh parsley and refrigerate for 30 minutes.

Thanks for the recipe Nadezhda.

Recipe number 4

Kamdi Potato Salad - Cha is a salad that was invented by Russian Koreans, in Korea they never even heard of it ... The salad turns out to be medium spicy, but for spicy lovers like me, add a little more red chili pepper. It is prepared according to the same principle as Korean carrots, except that the potatoes will need to be boiled a little.

In order to make the Kamdi-Cha potato salad, you will need the following ingredients:

Ingredients:

• Potatoes - 1 kg
• Onions - 1 piece,
• Garlic - 2 - 3 cloves,
• Vegetable oil - 100 ml,
• Ground black pepper and salt to taste,
• Water or cucumber pickle for boiling potatoes,
• Green onions- 10 feathers,
• Vinegar (70%) - 1 tbsp. spoon (if you cook potatoes in water).

Cooking process:

The first time I cooked kamdich on my own was when I lived in a dormitory. At home, my mother prepares this salad and, moreover, she prepares it very tasty. If you let the salad steep, then it becomes tastier and acquires a rich color. Also, the difference between my salad and my mother's is that I cook it without meat, and my mother pre-marinates thin pieces of meat in soy sauce with garlic.

In order to boil the potatoes, you will need to salt the water in which it will be boiled, and also add a little vinegar, this will prevent the potatoes from falling apart and they will not lose their shape. This time, I was advised to boil potatoes in a cucumber pickle…. I must say it turned out quite spicy, okay, first things first.

First, we will need to peel the potatoes and grate them for Korean salads. At the same time, we rub the potatoes directly into the water, which will not allow it to darken.

Before starting all the work, you will need to put water or brine on the stove in order to later lower the potatoes into boiling water or brine.

Then we wash the grated potatoes in a large number cold water and put it in boiling water or brine. If you boil potatoes in water, then do not forget to salt the water and add vinegar to it, and if in brine, then you do not need to add anything, since all this is already present in it.

Boil potatoes for salad until tender, but they should not fall apart and should not turn into porridge, I even love when it crunches a little on my teeth.

Boiled potatoes pour into a colander and rinse under running cold water. Let all the water drain, and put the washed potatoes into a deep cup.

Onions need to be peeled and fried in a hot vegetable oil until soft, but do not fry it. The garlic should be peeled and passed through a garlic press. Place the garlic on top of the potatoes so that the hot oil gets on top of it and fries it lightly.

Pour the fried onions into the potatoes. Add black pepper and salt to taste. You can also add a little ground coriander to such a potato salad (I don't really like it and omit this step). I would also like to say that lovers of soy sauce can also add it to a potato salad, as a result, the salad is also very tasty and spicy.

We wash and chop the green onions finely, it will add brightness to the salad. We shift it to the potatoes and mix the salad. Let the salad brew for at least two hours, then serve it on the table.

This is how I got it very delicious salad Kamdich, and it took me no more than one hour to prepare it, delicious and fast. I would also like to say that once I cut potatoes with a knife, I got large straws, it was also delicious.

Minimum ingredients and time, maximum result!

Thank you Slavyana for the recipe and photo of the Korean potato salad.

Bon appetit, the Recipe Notebook website wishes you!

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 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!

Required:

400 g beef pulp
400 g potatoes
1/3 tsp ground coriander
3 cloves of garlic
3 tbsp. l. vegetable oil
Salt to taste
Ground black pepper to taste
Ground red pepper to taste
1 liter of water
0.5 l cucumber pickle
Soy sauce

Preparation:

Grate the peeled potatoes on Korean grater... To keep the potatoes from darkening, rub them in a pot of cold water.

Pour a liter of water into a separate saucepan, add cucumber brine and a little salt (about 1/3 tablespoon). Bring to a boil. Drain the water from the pot where the potatoes were located, and send the potatoes 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 into strips as thin as possible. Fry it until tender in vegetable oil with salt and black 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 a skillet. It is being prepared 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.