I will provide ideas You are are looking for a fried potato with butter kimchi recipe that is delicious and also how to process it which results have aroma and taste that able give us taste and appetite

So that the taste quality of fried potato with butter kimchi, which must be considered start preparing the type of ingredients, next selection of fresh ingredients|good up to how to make and serving it. No need be confused if want prepare fried potato with butter kimchi the delicious as long as you know the technique then this dish is can become a dish that is very special.

Ingredients and seasonings required for prepare

1. Use 2 medium Potatoes
2. Prepare 5 garlic stalk （or green pepper, kidney beans etc）
3. Prepare 4 tbsp Kimchi
4. Prepare 1/2 tbsp Vegetable oil for frying
5. Prepare 1 tsp ☆ Soy sauce
6. Prepare 1 tsp ☆Mirin
7. Prepare 1 ☆ Salt and pepper
8. Use 10 grams Butter
9. Prepare 1 Sesame seeds

Pour in vinegar to coat the bottom of the skillet. Heat a large skillet or wok over medium-high heat, add cooking oil and potatoes. Mix water, soy sauce, and maple syrup in a mixing bowl. Kimchi and fried rice are a match made in heaven—or, really, in your kitchen.

How to make Fried Potato with Butter Kimchi:

1. Cut the potatoes into 6 pieces. Put them in a heat-resistant container, cover with plastic wrap and heat in the microwave until they get soft. Chop the garlic stalks into about 3 to 4 cm thickness.
2. Heat a frying pan with oil, cook the garlic stalks for 1 minute first, then add the potatoes and cook for a short while . Turn the heat low and add the ☆ ingredients.
3. Once the seasoning has mixed well, add the kimchi and keep cooking. Finally add the butter and turn the heat off. Melt the butter with the residual heat and mix.
4. To finish, sprinkle the sesame seeds.
5. Done and ready to serve!

Just throw a cup (or less, or more!) of roughly chopped kimchi in the pan after the rice gets crispy to take the whole. In a nonstick sauté pan or well-seasoned cast-iron skillet, melt butter over medium-low heat, and add onions. Once the bottom of the potatoes looks like the top, with that nice browning, sprinkle some shredded cheese over the top. Add chicken pieces and toss and turn to coat. The gumbo comes with a side of okra, brined in salt and vinegar for at least two months; tomato kimchi serves as condiment, layered atop a creamy rémoulade, in an excellent po'boy featuring.

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