담당PD님이 먹어본 것 중 1등! 🤫 25년 손맛 고수가 솔직하게 전부 공개하는 감자채볶음 비법 (+하귤청레시피)

I was conflicted~ It’s because of the phrase that appears at 2:37 in the video. “Everyone, but I do add MSG here.” Last week, when I made the dried pollack and bean sprout soup, I honestly admitted that I add a little MSG even though I make the broth with dried pollack. I figured if I added MSG in this video right after, I would definitely get comments like that. Someone would say, “Oh my! This person must not know how to make food taste good without MSG!” Hahaha. But I can’t exactly deny adding it when I really do, and I didn’t want to deceive anyone either. I anticipated those comments, but I really wanted to share the authentic taste of the stir-fried potatoes that I make for myself (and that my daughter loves so much). You can’t get the familiar taste with just salt. I find it better to add a little seasoning. Adding a lot of onions does boost the umami, but I don’t like mushy shredded potatoes. Please refer to the video, and I look forward to hearing your thoughts on what constitutes the authentic stir-fried shredded potato flavor you're looking for~ 🥕Ingredients 2 potatoes (400-450g) 1/2 onion 1/4 zucchini 1/2 of a carrot (50g) 🌶️Seasoning 1 tsp roasted salt (adjust to personal preference) 2 dashes of MSG (a very small amount) MSG is better than tuna extract 1 tsp minced garlic A little minced green onion 2 tbsp whole sesame seeds Finish with perilla oil or sesame oil (Hagyul Syrup) If you have 100g of Hagyul syrup pulp, you only need to add 80g of sugar~ I haven't tried using sugar substitutes, so I'm not sure about that. To preserve it for a long time, it is recommended to use a 1:1 ratio of sugar. Store at room temperature for one day, and then refrigerate.