Korean Savory Caramalized Potatoeskamja Chorim Recipes

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.

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.