KOREAN POTATO SIDE DISH (GAMJA JORIM 감자조림)
Great simple Korean potato side dish (Gamja Jorim) that is often served in a meal or in lunchboxes. Kids and adults will love it and is also quite easy to make.
Provided by JinJoo Lee
Categories Side Dish
Time 40m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 206 kcal, Carbohydrate 34 g, Protein 4 g, Fat 6 g, SaturatedFat 3 g, Sodium 1019 mg, Fiber 2 g, Sugar 13 g, ServingSize 1 serving
GAMJA JORIM (KOREAN BRAISED POTATOES)
Korean braised potato recipe using baby potatoes. It's sweet and salty making it a perfect side dish to simple steamed rice.
Provided by Sue | My Korean Kitchen
Categories Side dishes
Time 1h5m
Number Of Ingredients 9
Steps:
- Rinse the potatoes thoroughly - use a scrubber to remove any dirt if needed. (I used pre-washed potatoes and it was very easy to clean them.) Trim off any bruised spots if needed. Cut the potatoes in half if your potatoes are bigger than a small egg.
- Preheat a large (shallow) braising pot over medium high heat. Add some oil (1 Tbsp) and spread it well. Add the potatoes and drizzle more oil (1 Tbsp) over them. Pan fry the potatoes over medium heat for about 25 mins. Turn them around often to avoid burning. Alternatively, you could roast the potatoes in the oven at 200 C / 392 F for 30 mins. I actually prefer oven roasting as it's less hands on.
- Once the outer layer of potato is nicely cooked and browned, add the water and the braising sauce. Bring it to boil over medium high heat (about 2 mins). Reduce the heat to medium and simmer the potatoes until the most sauce is boiled away (about 15 mins), leaving about 5-6 Tbsp worth sauce in the pot.Reduce the heat to low. Add the honey, sesame oil and sesame seeds. Gently toss to coat while you continue to simmer until the sauce thickens (another 15 mins). Potatoes should be all cooked by now.Continue to simmer to achieve darker colored potatoes (because it looks more appealing) and to make the sauce stickier. You may turn the heat up to medium to quicken this process. Stir often. Remove from the heat.
- Serve with a bowl of steamed rice. The potatoes taste better once cooled down for about 30 mins in the fridge.
Nutrition Facts : Calories 177 kcal, Carbohydrate 30 g, Protein 4 g, Sodium 639 mg, Fiber 3 g, Sugar 8 g, Fat 5 g, SaturatedFat 1 g, ServingSize 1 serving
GAMJA JORIM (BRAISED POTATOES)
Easy Korean side dish made with potatoes and a few basic ingredients!
Provided by Hyosun
Categories Side Dish
Time 30m
Number Of Ingredients 14
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 SWEET SOY-GLAZED POTATOES (GAMJA BOKKEUM) RECIPE
A simple glazed potato banchan you won't be able to stop making, or eating.
Provided by Sunny Lee
Categories Quick and Easy Sides
Time 25m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 198 kcal, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, Sodium 785 mg, Sugar 7 g, Fat 11 g, ServingSize Serves 2 to 4 as a large side dish, or 4 to 6 as a banchan, UnsaturatedFat 0 g
PERFECT SMASHED POTATOES
We've seen plenty of potato trends over the past few years: Retro hasselback potatoes made a comeback, buttery "melting" potatoes took over Pinterest soon after, and now smashed potatoes are the spuds of the moment. The idea is to simmer small potatoes until tender, then toss them with olive oil, flatten them and crisp them in the oven. It's simple - and insanely delicious. There are more than 35,000 #smashedpotatoes photos on Instagram, and many Food Network stars are obsessed, too. Here's how to make them like a pro.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 0
Steps:
- Put 1 3/4 pounds baby potatoes in a pot and cover with water. Add 2 bay leaves, 2 garlic cloves and a big pinch of salt; bring to a boil. Reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Drain, discarding the bay leaves and garlic. Toss the potatoes with 2 tablespoons olive oil, transfer to a baking sheet and smash with a spatula or measuring cup. Drizzle with more olive oil and season with salt and pepper. Broil, turning, until crisp and golden, 15 to 20 minutes.
WORLD'S BEST SEASONED POTATOES
Not too spicy, not too bland, just right for your taste buds. It is not your usual seasoned potato recipe; it has a lot of seasonings but it is amazing.
Provided by debz365
Categories Lunch/Snacks
Time 45m
Yield 7 petite potatoes, 1 serving(s)
Number Of Ingredients 17
Steps:
- Cut the petite potatoes in halves. Set aside.
- Preheat the stove to medium-low heat.
- Put a medium (or small) frying pan on top of the stove to heat it up.
- Combine the garlic salt, crushed rosemary, oregano leaves, parsley flakes, thyme, marjoram leaves, ground ginger, chili powder, dill weed, curry powder, black pepper, chives, seasoned salt and grated Parmesan cheese in a medium sized bowl; stir well.
- Crush the French's fried onions until slightly fine; add to the spice mixture.
- In the same medium bowl add the olive oil; stir it in well.
- Add the sliced potatoes to the spice and oil mixture; coat the potatoes well.
- Pour the mixture into the frying pan.
- Cook for 25 to 40 minutes.
- Move potatoes around every 5 to 10 minutes.
Nutrition Facts : Calories 1442.4, Fat 31.2, SaturatedFat 5, Cholesterol 2.9, Sodium 346.9, Carbohydrate 268.1, Fiber 37.7, Sugar 12.6, Protein 33.3
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 SEASONED POTATOES
Make and share this Korean Seasoned Potatoes recipe from Food.com.
Provided by dicentra
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In Korea, before the main dish is served a variety of appetizers is brought to you in little bowls. Here is one of my favorites.
- Peel potatoes and dice, placing in cold water to prevent browning. Drain and place in saucepan with just enough water to barely cover potatoes. Bring to boil and cook just until tender, 3 to 4 minutes.
- Meanwhile, in bowl, combine soy sauce, sweetener, garlic, sesame seeds, sesame oil and scallion. Drain cooked potatoes well and add to soy sauce mixture, tossing well. Chill. These are meant to be served cold.
Nutrition Facts : Calories 108.8, Fat 2, SaturatedFat 0.3, Sodium 510.4, Carbohydrate 20.1, Fiber 2.8, Sugar 1.1, Protein 3.5
KOREAN SEASONED POTATOES
A traditional side dish for Korean meals. Simple and fast to prepare - they go with almost anything!
Provided by Madtown Beatdown
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel potatoes and dice, placing in cold water to prevent browning. Drain and place in saucepan with just enough water to barely cover potatoes. Bring to boil and cook just until tender, 3 to 4 minutes.
- Meanwhile, in bowl, combine remaining ingredients.
- Drain cooked potatoes well and add to soy sauce mixture, tossing well.
- Chill.
- These are meant to be served as a cold side dish.
Nutrition Facts : Calories 117, Fat 2, SaturatedFat 0.3, Sodium 510.4, Carbohydrate 22.2, Fiber 2.8, Sugar 3.2, Protein 3.5
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