GAMJA JORIM (KOREAN POTATO DISH)
Gamja jorim is a Korean potato dish that doubles as comfort food for me. Recipe doubles well. The cooking method allows the potatoes to hold their form, so this recipe works with either waxy or starchy potatoes. Garnish with sesame seeds and a drizzle of sesame oil.
Provided by JoeTheBaker
Categories Side Dish Potato Side Dish Recipes
Time 32m
Yield 2
Number Of Ingredients 10
Steps:
- Rinse cubed potatoes in a colander under cold water to remove starch; shake well to remove excess water.
- Heat oil in a skillet over medium heat. Cook and stir dried chiles until puffed and beginning to blacken, about 4 minutes. Remove from skillet. Increase heat to medium-high.
- Place potatoes in the skillet. Cook, stirring constantly, until translucent around the edges, about 5 minutes. Add scallion whites and garlic; saute for 1 minute. Mix in water, soy sauce, corn syrup, and sugar. Cover and bring to a boil. Reduce heat to medium-low. Cook, stirring frequently, until potatoes are tender and sauce is thickened, 7 to 10 minutes.
- Remove potato saute from heat. Season with salt and pepper. Garnish with scallion greens.
Nutrition Facts : Calories 319.3 calories, Carbohydrate 46.6 g, Fat 13.7 g, Fiber 3.4 g, Protein 5.2 g, SaturatedFat 1.9 g, Sodium 1227.1 mg, Sugar 10.1 g
KOREAN POTATO SIDE DISH (GAMJA JORIM)
Baby waxy potatoes glazed in soy sauce reduction. This recipe goes well with any Korean meal and is convenient because it can be served at room temperature. It is often part of the typical banchan served in Korean restaurants.
Provided by PanNan
Categories Korean
Time 40m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Rinse potatoes. There is no need to peel if using thin skinned, waxy potatoes. Place them in a pot with enough water to fully cover. Bring to a boil, lower heat to medium and cook for 10 minutes. Drain.
- Add potatoes back to pot, add 2 C water, 3 T soy sauce, sugar, vegetable oil and shitake mushrooms. Bring to a boil and simmer, covered, for 30 min or until the liquid has reduce to about 1/3 the original volume.
- Uncover, add 2 T maple syrup. Further reduce until there is almost no liquid. Taste and add more (up to 1 tsp) soy sauce or to taste. Simmer while stirring a few more minutes until the added soy sauce has reduced.
- Finish with a swirl or two of sesame oil and sprinkling of sesame seeds.
Nutrition Facts : Calories 234.1, Fat 9.7, SaturatedFat 1.3, Sodium 1145.6, Carbohydrate 34.1, Fiber 3.3, Sugar 13.9, Protein 4.4
KOREAN POTATOES
I have been looking for a Korean potato recipe like my favorite Korean restaurant. I found it online and tried it and it was just what I was looking for!
Provided by Mika G.
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Rinse potatoes to remove starch.
- Heat pan and add olive oil. Add potatoes and garlic and cook until the potatoes look a little translucent, then add the onion. Keep stirring.
- Add water, soy sauce, sugar, corn syrup and mix and simmer over medium heat for about 10 minutes until liquid is evaporated. If it needs more water, add some.
- When potato is cooked take off stove and add 1 T of sesame oil and a sprinkle of sesame seeds.
Nutrition Facts : Calories 151.9, Fat 3.5, SaturatedFat 0.5, Sodium 636.7, Carbohydrate 27.8, Fiber 2.7, Sugar 6, Protein 3.6
KOREAN STREET FOOD-STYLE POTATO HOT DOGS RECIPE BY TASTY
BlackPink's Rosé loves these Korean street food-style potato hot dogs with sugar sprinkled on top! They're savory, sweet, and cheesy. What's not to love?
Provided by Jasmine Pak
Categories Snacks
Time 1h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Make the batter: In a large bowl, whisk together the flour, baking powder, salt, and sugar. Make a well in the center, add the egg and milk, and whisk until smooth. Transfer the batter to tall glass, then chill in the refrigerator until ready to use.
- Make the potatoes: Dice the potatoes into ¼-inch cubes, then transfer to a large bowl and cover with cold water. Soak for 1 hour to remove excess starch, then drain.
- Bring a medium pot of water to a boil. Add the potatoes and blanch for 3-4 minutes, until cooked ¾ way through. Drain and rinse with cold water. Pat the potatoes dry and transfer to a bowl. Sprinkle the flour over the potatoes and toss to coat.
- Make the cheese dogs: Heat 4-5 inches of vegetable oil in a large pan over medium heat until the temperature reaches 350°F (180°C).
- Cut each hot dog in half crosswise.
- Cut the mozzarella block into 4 rectangles to match the size of the hot dog halves.
- Thread a hot dog half and a cheese stick onto each wooden chopstick. Lightly coat in flour.
- Transfer the potatoes to a plate or baking sheet. Add the panko bread crumbs to a separate plate or the same baking sheet.
- Dip a cheese dog in the batter to coat fully, then place on the potatoes, packing tightly to adhere. Coat in the panko bread crumbs. Repeat with the remaining cheese dogs.
- Fry the potato hot dogs, 2 at a time, in the hot oil for 5-7 minutes, turning occasionally, until golden brown on all sides. Transfer to a paper towel to drain.
- Sprinkle the potato hot dogs with sugar and drizzle with ketchup.
- Enjoy!
Nutrition Facts : Calories 1040 calories, Carbohydrate 116 grams, Fat 42 grams, Fiber 4 grams, Protein 47 grams, Sugar 14 grams
KOREAN TORNADO POTATOES RECIPE BY TASTY
Here's what you need: grated parmesan cheese, korean red pepper, sugar, korean ramen seasoning, yukon gold potatoes, canola oil, salt, long wooden skewer
Provided by Kiano Moju
Categories Sides
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small bowl, mix together the Parmesan cheese, Korean red pepper, sugar, and ramen seasoning.
- Cut the potatoes into ribboned curls using the ribbon blade on a spiralizer. If you don't have a spiralizer, insert a skewer into each potato and, working in a spiral motion, cut in the opposite direction you are turning the skewered potato, making a thin, even spiral all the way down the potato. A spiralizer is recommended.
- Gather the potato curls together, then wrap each curl around a wooden skewer, spacing out the potato evenly. Set aside to dry for 5 minutes.
- Heat the canola oil in a deep pot until it reaches 350ºF (180ºC).
- Fry the potatoes until golden brown, 3-5 minutes, then drain on a paper towel-lined baking sheet.
- While the tornado potatoes are still hot, season with salt and sprinkle with the cheese mixture.
- Enjoy!
Nutrition Facts : Calories 328 calories, Carbohydrate 42 grams, Fat 13 grams, Fiber 3 grams, Protein 9 grams, Sugar 4 grams
KOREAN POTATOES
Baby potatoes are stir-fried with soy sauce, corn syrup, and ketchup in this quick and easy Korean-style side dish.
Provided by cullivoe
Categories Side Dish Potato Side Dish Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a wok over medium-high heat. Add potatoes; stir-fry until browned in spots and partially cooked through, 5 to 7 minutes.
- While potatoes are cooking, mix water, soy sauce, ketchup, corn syrup, sugar, garlic, and red pepper flakes together in a bowl.
- Pour soy sauce mixture over potatoes. Reduce heat and simmer until potatoes are tender and sauce thickens, 6 to 8 minutes. Sprinkle with sesame seeds and toss to coat.
Nutrition Facts : Calories 258.8 calories, Carbohydrate 46 g, Fat 7.4 g, Fiber 4 g, Protein 4.4 g, SaturatedFat 1.2 g, Sodium 433.5 mg, Sugar 10.7 g
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- Thoroughly wash your potatoes and brush off any dirt. If your potatoes are larger than a ping pan ball, I recommend slicing these in half.
- Place the potatoes on a baking tray and leave to bake at 350F/180C for 30-35 minutes or until the skin of the potatoes are slightly wrinkly and potatoes are almost cooked through.I personally prefer to bake these so I can just leave them. But another alternative is to pan-fry these on the pan with 1 tbsp oil and leave these to cook and turn slightly browned on each side for 20-25 minutes on medium heat.
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- Grate the optional onion (about 2 to 3 tablespoons). Place in a large bowl. Peel and grate the potatoes, capturing the liquid. If using a blender or food processor, grind the onion and potatoes together.
- Drain the grated potato in a bowl lined with a strainer, reserving the liquid. Immediately transfer to the bowl with the grated onion, and mix well with the optional onion to prevent discoloring of the potato.
- Let the reserved liquid sit for about 10 minutes. The starch in the liquid will sink to the bottom. Carefully pour out the water, saving the starch. Add the starch and salt to the grated potato along with the optional garlic chives. Mix well.
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- Add all the ingredients plus an additional ¼ cup of water to a large pot and cover with a lid. Bring it to a boil over high heat. Once it starts to boil, reduce the heat to medium low and let it simmer covered for 15 - 20 minutes or until the potatoes are tender. Optional - to reduce the sauce, remove the lid and let the sauce thicken over medium heat for about 4 - 5 minutes.
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- Open a can of spam. Measure out roughly 200 grams worth. Then place the spam into a plastic bag and crumble it gently into smaller chunks.
- Place in 3 cups of water into a pot. Drop-in an anchovy-kelp broth bag . Bring it up to a boil and set a timer for 15 minutes. Note: We'll use 2 cups of broth (500 ml).
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- Peel and cut potatoes into about 1-inch cubes. Cut the carrot, peppers, and onion into big chunks.
- In a small bowl, combine all the braising liquid ingredients except the sesame oil and seeds. Stir well.
- In a non-stick pan (or a small pot), sauté the potatoes in cooking oil over medium heat for 4 - 5 minutes, stirring occasionally so the potatoes don't stick to the pan.
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- Potatoes: Clean, peel, and cube your potatoes into ½ inch pieces. In a large pot of water over medium-high heat, add the potatoes and the salt for boiling. After the water reaches a boil, continue to boil for about 10 minutes or until you can pierce the potatoes easily with a fork. When the potatoes are done, transfer the cooked potatoes into a strainer and allow them to dry off on the counter while you start the cucumbers, eggs, and carrots. NOTE: Don’t throw away the water. You will be using the water for the eggs and carrots.
- Cucumbers: Slice the cucumbers as thinly as possible and salt them with ⅓ of the seasoning kosher salt. Mix until the salt coats all of the cucumbers. Set aside for 10 minutes to disgorge all of the excess water in the cucumbers. After 10 minutes, place the cucumbers in a strainer and run the cucumbers under running water to remove the salt. Using your hands, squeeze out as much water from cucumbers as possible, but don’t damage the cucumbers. Place them into a bowl and mix in the rice wine vinegar to season.
- Eggs: Place the eggs into the boiling water and boil for 11 minutes. Make an iced-bath of water to cool down the eggs in a mixing bowl filled with enough water to cover the eggs and about a handful of ice. Transfer the eggs into an iced-bath for 2 minutes. Remove the eggs, then peel them. Slice them in half and remove the egg yolks. Julienne the egg whites and then cut them into smaller ⅛ inch pieces. Crumble the boiled egg yolk pieces in between your hands. Reserve about ¼ of the egg yolk crumbles in another bowl.
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- Heat a large skillet or wok over medium high heat, add cooking oil and potatoes. Pan fry the potatoes about 4 to 5 minutes or until the potatoes’s edges are slightly light golden brown.
- Pour the water, soy sauce and maple syrup into the potatoes and bring it to boil. Keep hard boil until most of the liquid is gone and thicken, 15 to 20 mins or until the potatoes are fully cooked. Stir occasionally so the potatoes will cook evenly and coated with the sauce evenly.
- Remove from heat and garnish with sesame seeds to your taste. You can serve immediately or keep it in a fridge for 3 to 4 days. It can be eaten cold, room temperature or hot. Enjoy!
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