In Korea, we have a word, 손맛 (sonmat)—literally, “hand taste.” At the monastery, I learned to understand it through touch: a gentle hand for tender leaves, a firmer one to squeeze moisture from potatoes. Cooking begins with listening to the nature of each ingredient.
A potato is an everyday canvas, with a character of its own. It carries new flavours without losing itself. I also love how this dish finds a place at the table as a starter, a side alongside almost any main, or a main in its own right. Kept in the fridge, it is something I can return to whenever I’m hungry.
Ingredients:
- 1kg Monalisa potatoes, peeled and finely julienned
- 200g celery, finely julienned
- 150g ginger oil, divided
- 20g chilli oil, or to taste
- 30g coriander leaves
- 20g salt for curing (2% of the potato weight)
- Soy sauce, to taste
- Additional salt, to taste
Method:
- Soak the julienned potatoes in cold water to remove excess starch. Strain and drain thoroughly.
- Toss with the curing salt and refrigerate for 30 minutes.
- Wrap the potatoes in a clean cloth and squeeze out as much moisture as possible.
- Toss with half the ginger oil and leave briefly to absorb the flavour.
- Heat the remaining ginger oil in a frying pan over medium-low heat. Add the potatoes and cook gently, stirring, until cooked through but still crisp. Cook in batches if needed.
- Transfer to a bowl and gently toss with the raw celery and coriander leaves.
- Add chilli oil and soy sauce to taste, then adjust with a little salt if needed. Serve immediately, or cool and refrigerate for later.
A few tips: Squeeze the potatoes thoroughly before cooking, and keep the heat gentle. The texture is the heart of the dish: cooked through, with a delicate crunch. Handle the coriander leaves lightly, and taste before adding more salt.
“손맛 is knowing how much strength, and how much gentleness, an ingredient needs.”
Thank you potato.
