The classic Japanese meat and potatoes gets a Korean twist with the addition of gochujang. The spicy flavor pairs beautifully with rice and stimulates the appetite. Using ASC’s frozen potatoes ensures that the potatoes hold their shape and absorb the flavors, making the dish delicious. (Ingredients for two people)
Ingredients
| Tropicos Andean Potatoes | 16 |
| Onion | 1/2 |
| Carrot | 1/2 |
| Thinly sliced beef | 150g |
| Minced garlic | 1 teaspoon |
| Sake | 1 tablespoon |
| Water | 100 ml |
| Sugar | 1 tablespoon |
| Gochujang | 1/2 tablespoon |
| Soy sauce | 1 tablespoon |
| Shredded chili peppers | To taste |
How to make
- Cut the onion into wedges and chop the carrot into bite-sized pieces.
- Heat some oil in a pot (as needed), add the finely chopped garlic and sauté until aromatic. Then add the beef and fry until the color changes. Add the frozen potatoes, carrots, and onions, and continue to fry.
- Add sake and water to Step 2.
- After 3 minutes, add sugar, cover, and simmer on low heat for 7-8 minutes.
- Add gochujang and soy sauce to Step 3, and simmer until the vegetables are tender. Serve on a plate and top with shredded chili peppers.
