Korean Seasoned Potatoes 44048 51088 51312 Recipes

GAMJA JORIM (KOREAN BRAISED POTATOES)

Steps:

• Add all the braising sauce ingredients to a bowl and whisk together. Set aside.
• Chop the potatoes into 1 - 1 1/2 inch chunks. Rinse the potatoes to remove excess starch. Add 1 1/2 tbsp of cooking oil to a pot or pan and sauté the potatoes over medium high heat for 4-5 minutes. Mix it around and flip the potatoes when you start to hear the bottom sizzle to ensure it doesn't burn, but cooked long enough to get them crispy.
• Once potatoes are pan fried on all sides, add braising sauce. Bring it to boil over high heat. Stir, cover and reduce to medium heat and let it braise stirring occasionally. After 5 minutes, increase heat to medium high and cook until sauce thickens. Drizzle with sesame oil, sesame seeds and enjoy!

GAMJA JORIM (KOREAN BRAISED POTATOES)

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.

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 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.

KOREAN SEASONED POTATOES (감자 조&

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.

KOREAN POTATOES

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.

WORLD'S BEST SEASONED POTATOES

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.

KOREAN SEASONED POTATOES

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.

KOREAN POTATOES

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.