Korean Potato Side Dish Gamja Jorim Food

GAMJA JORIM (BRAISED POTATOES)

Steps:

• 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.
• Add the sauce mix and bring it to a boil over high heat. Drop the carrot pieces in. Cover, and reduce the heat to medium and cook until the potatoes are almost cooked through (about 5 to 6 minutes, depending on the type or size of potatoes). The potatoes should be firm and not mushy.
• Stir in the green peppers and onion, and continue to boil (uncover this time) until the sauce is reduced and slightly thickened, about 3 minutes. The potatoes will continue to soak up the sauce even after being cooked. Stir in the sesame oil and sprinkle with sesame seeds.

KOREAN POTATO SIDE DISH (GAMJA JORIM 감자조림)

Steps:

• Rinse potatoes. If using thick skinned potato, skin and cut into cubes.
• Cook potatoes in pot with enough water to fully cover potatoes.
• Once it boils, lower heat to medium and cook for about 10 min. Drain.
• Add potatoes back to pot, add 2 C water, 3 T soy sauce, sugar, vegetable oil and 1 shitake.
• Bring to boil and simmer, covered for 30 min or so until the liquid has reduced to 1/3.
• Uncover, add 2 T maple syrup. Further reduce until there is almost no liquid. Taste add more (up to 1 tsp) soy sauce to taste.
• Reduce from 6 few more minutes while you stir potatoes.
• Finish with a swirl or two of sesame oil and sprinkling of sesame seeds.

GAMJA JORIM (KOREAN POTATO DISH)

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.

KOREAN POTATO SIDE DISH (GAMJA JORIM)

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.

KOREAN POTATO SALAD

Steps:

• Make hard-boiled eggs - use your favorite method but I usually like to start cooking the egg in cold water on medium-high, bring to a boil, cover then turn heat off and leave for 10 minutes. When eggs are done, put them in ice water, peel them.
• Roughly chop cooked eggs into small pieces. If you want to garnish the top with egg yolk, set aside 1 egg yolk and leave it uncut.
• Peel potatoes and carrots. Cut potatoes into 3/4 inch thick discs then further into 1 inch or so squares. Cut carrots into 1/2 inch discs then cut the thicker parts into halves. Basically, you want the carrots to be about 1/2 the side of a potato.
• Add potatoes to a pot and add enough water to fully cover it and then some. Add about 1/8 tsp salt. Bring to a boil and then boil on medium heat for 8-9 minutes then add the carrots. Cook about 8 minutes more until the potatoes kind of crumble when cutting with a fork and the carrots should be just softly cooked but not mush.
• While potatoes are cooking, cut cucumbers into cubes.
• Cut the apple into cubes. For color, you can just core them and cut with peels on. But if your apple is not organic or is waxed, peel it and then cut into cubes.
• Drain potatoes and carrots. Set aside and let it cool.
• In a large bowl, add potatoes, carrots, cucumbers and apples.
• To the bowl, add mayonnaise and gently mix them all up. Then add chopped eggs. Mix again.
• Add salt and sugar to taste. (About 3/8 to 1/2 tsp salt and 1/4 tsp sugar to my basic 2 potato salad).
• Mix and taste again. By now, potatoes will most likely have disintegrated and become total mush as you see in the picture and that's how it should be. But it's also fine if it is still holding shape.
• Optionally, using a sieve, grate the egg yolk on top of the potato salad.
• Serve room temperature or cold from the fridge.

KOREAN SWEET SOY-GLAZED POTATOES (GAMJA BOKKEUM) RECIPE

Steps:

• In a small bowl, whisk together soy sauce, water, sugar, fish sauce, and garlic until sugar is dissolved, about 30 seconds. Set aside.
• Remove lid and increase heat to high. Cook, uncovered, stirring constantly with a heat-resistant rubber spatula, until liquid has reduced and thickened to a sticky caramel consistency that fully glazes the potatoes, 1 to 2 minutes.
• Remove from heat, and transfer potatoes to serving bowl. Drizzle with sesame oil, sprinkle with sesame seeds, and serve.