Korean Savory Caramalized Potatoeskamja Chorim Food

KOREAN SAVORY CARAMALIZED POTATOES(KAMJA CHORIM)

Steps:

• Wash and peel the potatoes;dice into pieces about 1'' .Cut the green onions into 1'' pieces,using the green tops as well as the white bottoms.
• Remove the heads from the anchovies and de-vein .Soak them in 1/2 cold water for 15 minutes if using dried.If dried anchovies are unavailable,anchovies packed in salt are acceptable,but rinse them thoroughly before soaking.Do not discard the soaking water.
• Heat the oil in a skillet over medium heat until very hot.While the oil heats,mix the water reserved from the anchovies with the soy sauce,sugar,and wine.If using salted anchovies,you may want to use half of the water and add an additional 1/4 cup fresh water.Your call.
• Add garlic and half of the green onions to the skillet and sautee for 2 minutes.Add the potatoes,anchovies,and soy sauce mixture.cover partially,and cook ,stirring occasionally for about 10 minutes.
• uncover,increase heat to medium-high and cook until all the liquid is absorbed,about another 10 minutes.Add the sesame oil and the remaining green onions,removing from heat immediately.
• Season to taste with pepper,and additional salt if needed.Sprinkle with sesame seeds and serve.

SAVORY KOREAN PANCAKES WITH PEPPERS AND MUSHROOMS

Steps:

• Put the two flours in a bowl.
• Slowly add up to 1 1/2 cups water to make batter like a flowing cream.
• To make pancakes, put 3 tablespoons of the canola oil in a large non stick frying pan and set over medium heat.
• When hot, put in sliced mushrooms,red and green peppers, chili, and scallions.
• stir and fry for 1 minute.
• Sprinkle very lightly with salt and mix quickly.
• Now remove the vegetable mixture and turn the heat to medium low.
• Put in another tablespoon of oil and spread 1/2 teaspoon sesame seeds in center of the pan in an 8 inch circle.
• Arrange 1/3 of the vegetable mixture over the sesame seeds.
• Stir the batter and and pour 1/3 of it over the vegetable mixture to form an 8 inch pancake.
• Cover and cook on medium low heat for 5 to 6 minutes or until bottom is somewhat golden.
• Using a big spatula, turn the pancake over and cook the second side, covered for another 4 minutes.
• Uncover, turn the pancake over and cook for 2 minutes.
• Turn again and cook, uncovered, another minute or so.
• Remove the pancake.
• Cut it into wedges.
• DIPPING SAUCE:.
• Combine the soy sauce, red wine vinegar and sesame oil in small bowl for dipping.