Video summary

"사과, 신문지 아닙니다" 감자 몇 달 동안 싹 안나고 썩지 않게 보관하는 법!

Main summary

Key takeaways

Cooking

Presenter / channel

  • Park Seong-jun (15 years in charge of the kitchen)

Ingredient(s) and quantities

For electric rice cooker steamed potatoes:

  • Potatoes: medium-sized, fits comfortably in your hand (quantity not specified)
  • Water: about 1 Joy-cup, enough to cover the bottom (not too much)
  • Salt: 2 tablespoons
  • Sugar: 1 tablespoon

Equipment / prep required

Storage

  • A box with multiple small holes on all four sides (ventilation)
  • Newspaper (used as layers, not tight wrapping)
  • Black plastic or cloth to block light
  • A cool, shady place for ~1 day after purchase
  • Refrigerator vegetable drawer (lowest vegetable setting)

Cooking

  • Electric rice cooker
  • Medium-sized potatoes
  • Optional: seaweed snack suggestion when eating

Step-by-step method

A) How to store potatoes for months (main method)

Goal: prevent sprouting/shriveling; avoid toxins from light exposure.

  1. After buying (don’t leave as-is outside):

    • Do not leave potato boxes on the veranda.
    • Immediately after bringing home: pour potatoes out and spread them out in a shady, cool place for about 1 day to remove surface moisture.

  2. Drying caution:

    • Dry in the shade only.
    • Strong sunlight turns skin green and can produce solanine (toxic).

  3. Pack with ventilation (box prep):

    • Before adding potatoes, make several small holes on all four sides of the box.
    • This ventilation helps potatoes “breathe.”

  4. Use newspaper correctly:

    • Do not wrap each potato tightly.
    • Instead:
      • Lay 2–3 layers of newspaper on the bottom
      • Place potatoes in a row spaced apart so they don’t touch
      • Cover with newspaper again
      • Stack alternately in the same pattern
    • The newspaper traps moisture between potatoes without blocking ventilation.

  5. Store in the right location + block light:

    • Potatoes start sprouting at 8°C or higher → place in a cool place (e.g., veranda/entryway).
    • Cover the top with black plastic or cloth to block light (light exposure can produce solanine).

  6. Timing / dormancy reminder:

    • Potatoes have a 2–3 month dormancy period after harvesting where they don’t sprout easily.
    • After dormancy ends, sprouts will grow no matter what—proper storage should be done before that period passes.

B) Refrigeration method for longer storage (months)

Purpose: professional-like low-temperature storage at home.

  1. Set refrigerator vegetable temperature:

    • Set the vegetable compartment to the lowest setting (most stable temp/humidity).

  2. Prevent frostbite from direct cold air:

    • Put potatoes in the vegetable compartment.
    • Cover them with a thin sheet of newspaper.
    • Reason given: direct contact with cold air can cause “frostbite.”

  3. Claim in the subtitles:

    • Potatoes stay fresh longer, even past when they would typically start sprouting indoors.

Myth addressed

  • The video says the claim about refrigerated food forming acrylamide is incorrect.
  • Acrylamide is described as forming when carbohydrate-rich foods are heated to 120°C or higher (e.g., frying/baking like fries/chips), and is said to be unrelated to refrigeration.

Cooking: fluffy steamed potatoes using an electric rice cooker

  1. Choose potato size:

    • Use medium-sized potatoes that fit comfortably in your hand.
    • If too large: the subtitle claims starch “melts into the inside,” making them tasteless.

  2. Wash thoroughly and place potatoes into the electric rice cooker.

  3. Add water (don’t overdo it):

    • Add about 1 Joy-cup of water—just enough to cover the bottom.
    • The video emphasizes “too much water” can make potatoes soggy.

  4. Season:

    • Add 2 tablespoons salt
    • Add 1 tablespoon sugar

  5. Cooking mode (important):

    • Press regular cooking button, not a multi-purpose steaming function.
    • This is said to improve flavor/texture.

  6. After cooking:

    • When opening the lid, skins should crack appetizingly and the inside should be fluffy, because moisture has evaporated.

Serving note / tip

  • Eat right away only if desired, but the video suggests eating with a seaweed snack for health:
    • It claims steam-cooked potatoes digest more slowly and raise blood sugar less than eating them hot.
    • If concerned about blood sugar, “order some steam before eating” (as stated).

Common mistakes / “avoid this”

  • Don’t store potatoes in a box on the veranda (humidity → rot/sprout).
  • Don’t dry in strong sunlight (green skin → solanine).
  • Don’t tightly wrap each potato in newspaper (paper absorbs moisture → damp/humid conditions).
  • Don’t store potatoes with onions (onion moisture/gas makes potatoes sprout faster and soften quickly).
  • Don’t use too much water in the rice cooker (can cause soggy results).
  • Don’t use the multi-purpose steaming function; use regular cooking mode.

Variations mentioned (concise)

  • Short-term storage: store in a cool place (e.g., veranda/entryway).
  • Long-term storage (months): store in the refrigerator vegetable drawer at the lowest vegetable setting, with newspaper covering.

Sources / references

  • The subtitles mention research on ethylene gas from apples inhibiting sprout growth, but clarify it’s only significant in sealed, high-concentration conditions (e.g., lab). No other specific sources are named.

Original video