Korean cuisine can use different types of potatoes but the most common has yellow skin and a pale yellow interior. The texture is firm and slightly waxy.
I use potatoes similar to Yukon Gold for Korean dishes.
Potato in Korean cuisine can be added to soups, steamed, stir-fried, or deep-fried.
When you store your potatoes in the fridge, they release a toxin to protect themselves from the cold. Please keep them in a box or a cool place outside. There is a difference between keeping potatoes in plastic and a black bag. The black bag will prevent them from turning green.
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