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Grate your potato and pop into some water to wash the starch off. Wash until the water runs clear.
Grate or thinly slice the rest of your veggies, garlic & ginger and add them into a pan with your drained shredded potatoes. Add soy sauce, rice vinegar and cook for 7-10 mins until cooked but you don't want the potatoes to go mushy. Make sure they retain their texture!
Top with vegan kimchi & toasted sesame seeds (optional)