This Man's Cook Potato Julienne Salad

• potato 2 pieces
• green onion about 40g
• dried fish cake 3 pieces
• soy sauce 2 tablespoons
• tuna sauce 1 tablespoon
• sugar half tablespoon
• vinegar half tablespoon
• plum syrup 1 tablespoon
• minced garlic 1 tablespoon
• sesame oil 1 tablespoon
• gochujang oil 1 tablespoon

Recipe 🍳

Cooking tips 💡

• Do not over-blanch potatoes for more than 2 minutes, or they will break apart and lose their crisp texture.
• Squeeze out as much moisture as possible from the potato strips to ensure the dressing adheres well and doesn't become bland.
• For a more visually appealing look and chewier texture, use cream cheese (crab stick) instead of regular dried fish cake, tearing it along the grain.