Very Spicy Potato Jijimi – a delicious recipe with Potatoes, Katakuriko, garlic, Salt, pork, green chili peppers. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Cut up the pork into easy to eat pieces.
2
Slice the chili peppers into thin rounds.
3
Grate the potato into a bowl and mix with the katakuriko, a pinch of salt, and grated garlic.
4
Heat some sesame oil in a frying pan and saute the pork and chili pepper.
5
When the pork is halfway cooked turn it over, and add the contents of the bowl from step 1 into the frying pan.
6
Cook until both sides are brown over medium heat (about 3 minutes on each side).
7
Enjoy with your favorite sauce.
8
Our family recipe for an easy dipping sauce: 2 tablespoons ponzu sauce, 3 drops of sesame oil, 1 teaspoon gochujang spicy Korean paste, a little ichimi spice, and a little lemon juice or vinegar.
90
kcal
Calories
2
g
Fat
10
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 to 3 Potatoes, 1 tbsp Katakuriko, 1 clove Grated garlic, 1 small pinch Salt, and more.
Yes, Very Spicy Potato Jijimi falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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