Korean Cumin Potatoes And Sausage
Created by dienia b on March 30, 2024
- Servings: 6
- Prep Time: 20m
- Cook Time: 20m
- Recipe #42592
Ingredients
- Spice Mix
- 2 tablespoons ground cumin
- 2 teaspoons gochugaru sauce
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
- Stir Fry
- 2 tablespoons oil
- 1 cup onion, finely sliced
- 1 serrano chili, sliced diagonally
- 1 jalapeno, sliced diagonally
- 1 tablespoon fresh ginger, peeled, finely chopped
- 1 garlic clove, finely chopped
- 2 pounds cooked baby potatoes
- 8 ounces smoked sausage, sliced
- 1 tablespoon fresh cilantro, minced
- 1 tablespoon toasted white sesame seeds
- 1 tablespoon soy sauce, to taste
- 1/2 teaspoon salt
How to Make
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Step 1: Spice Mix:
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Step 2: Combine cumin, gochugaru, sugar and salt in a small bowl and set aside.
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Step 3: Heat a wok over high for 3 minutes.
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Step 4: Drizzle with 2 tablespoons oil
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Step 5: If the oil sizzles, it’s hot enough.
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Step 6: Add potatoes and sausage allow to cook, undisturbed, for 1 to 2 minutes, until the bottom is golden. Flip the mixture and cook until golden on all sides.
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Step 7: Transfer the mixture to a plate lined with paper towels. Wipe out the pan.
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Step 8: Add a little more oil to the pan, toss in the onion, chiles, ginger and garlic, and stir-fry for about 1 minute until fragrant.
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Step 9: Add potatoes and sausage.
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Step 10: Add the spice mix, and stir to combine.
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Step 11: Add soy sauce and cornstarch slurry.
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Step 12: Take the pan off heat.
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Step 13: Taste and season with a touch of salt, if needed.
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Step 14: Top with the cilantro and sesame seeds, then toss everything together, and serve with rice.
Nutritional Facts
- Serving Size: 1 (268.4 g)
- Calories 360.7
- Total Fat - 20.1 g
- Saturated Fat - 5.2 g
- Cholesterol - 52.8 mg
- Sodium - 1555.6 mg
- Total Carbohydrate - 29 g
- Dietary Fiber - 4.5 g
- Sugars - 2.9 g
- Protein - 17.2 g
- Calcium - 43.2 mg
- Iron - 3.3 mg
- Vitamin C - 22 mg
- Thiamin - 0.2 mg