Korean Seasoned Potatoes 44048 51088 51312

KOREAN POTATOES



Korean Potatoes image

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!

Recipe From food.com

Provided by Mika G.

Categories     Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 -3 potatoes, peeled and diced
1/2 onion, cut in bite sized pieces
2 garlic cloves, minced
2 1/2 tablespoons soy sauce
1 tablespoon corn syrup
1 tablespoon sugar
1/2 cup water
1 -2 tablespoon olive oil
Calories151.9
Fat3.5
SaturatedFat0.5
Sodium636.7
Carbohydrate27.8
Fiber2.7
Sugar6
Protein3.6

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.

KOREAN GAMJA JORIM (KOREAN GLAZED POTATOES)



KOREAN GAMJA JORIM (KOREAN GLAZED POTATOES) image

Recipe From epicurious.com

Categories     Potato     Side     Kid-Friendly     Quick & Easy

Yield 2 people

Number Of Ingredients 9

3, 4 medium potatoes, peeled & cubed
2 tbsp soy sauce
2 tbsp corn syrup (mulyeot)
2 tbsp brown sugar
3 garlic cloves, finely minced
1 tbsp gochugaru (Korean red pepper flakes)
1 tsp sesame seeds
1 tsp sesame oil (optional)
2, 3 tbsp olive oil

Steps:

  • Peel and cut the 3 medium-sized potatoes into 1/2 inch cubes or a little larger. In a heated non-stick frying pan, add the 2, 3 tbsp olive oil (enough to prevent sticking) and potato cubes. Fry/saute them for about 7, 8 minutes or until slightly browned and softened. Add the soy sauce, gochugaru (red pepper flakes), minced garlic, and brown sugar to the pan. Saute for another 2, 3 minutes or until ingredients mixed through. Lastly, add the corn syrup in tbsp intervals until a thick glaze starts to coat the potato cubes. Taste continuously until desired taste is met and the potatoes have softened but not broken. Cook for a few more minutes if necessary and then transfer to a serving plate. Garnish with sesame seeds or more gochugaru for more spice. Enjoy! *There are endless varieties of potatoes to be had out there. We recently saw some great fingerling potatoes at the farmers' market that we missed out on but knew would work great with this recipe. Don't hesitate to experiment and make the dish suitable to your taste preference.

KOREAN SESAME CHICKEN AND POTATOES



Korean Sesame Chicken and Potatoes image

This Korean chicken main dish with potatoes, onions, and carrots is served over a bed of rice. Seasoned with soy sauce, sesame seeds, and, of course, garlic.

Recipe From allrecipes.com

Provided by Mark Darder

Categories     World Cuisine Recipes     Asian     Korean

Time 1h20m

Yield 4

Number Of Ingredients 12

1 (2 to 3 pound) whole chicken, cut into pieces
½ cup soy sauce
½ cup water
2 tablespoons minced garlic
1 tablespoon sesame oil
1 teaspoon sesame seeds
¼ cup white sugar, or to taste
3 potatoes, or more to taste, quartered
2 large carrots, sliced into large diagonal pieces
1 large onion, sliced
½ teaspoon ground black pepper
2 cups cooked rice
Calories665.2 calories
Carbohydrate73.8 g
Cholesterol142 mg
Fat16.1 g
Fiber6 g
Protein54.7 g
SaturatedFat3.9 g
Sodium1979.5 mg
Sugar17.7 g

Steps:

  • Place a large Dutch oven over medium heat. Add chicken and cook until browned, about 10 minutes. Drain and discard fat.
  • Mix soy sauce, water, garlic, sesame oil, and sesame seeds together in a large bowl. Add sugar to taste, remembering you can always add more, but you can't take away. Stir to mix well and dissolve sugar. Fold in potatoes, carrots, and onion. Season with pepper.
  • Pour vegetables into the Dutch oven to cover chicken. Cover with a lid and bring to a boil, about 5 minutes. Stir and reduce heat to medium for about 5 minutes. Reduce heat to low and simmer 40 minutes more, stirring occasionally.
  • Serve chicken and vegetables over hot cooked rice.

KOREAN SEASONED POTATOES (감자 조&



Korean Seasoned Potatoes (감자 조& image

Make and share this Korean Seasoned Potatoes (감자 조& recipe from Food.com.

Recipe From food.com

Provided by Andy Wold

Categories     Potato

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

2 medium potatoes
2 tablespoons soy sauce
2 teaspoons sugar (or sweetener of your choice)
1 teaspoon garlic, minced
2 teaspoons sesame seeds
1 -2 teaspoon sesame seed oil
4 tablespoons scallions, minced

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



Korean Potatoes image

Baby potatoes are stir-fried with soy sauce, corn syrup, and ketchup in this quick and easy Korean-style side dish.

Recipe From allrecipes.com

Provided by cullivoe

Categories     Side Dish     Potato Side Dish Recipes

Time 25m

Yield 4

Number Of Ingredients 10

2 tablespoons vegetable oil
1 ½ pounds baby potatoes, cut into quarters
½ cup water
2 ½ tablespoons low-sodium soy sauce
2 tablespoons ketchup
2 tablespoons corn syrup
1 ½ tablespoons white sugar
1 tablespoon minced garlic
⅛ teaspoon red pepper flakes
1 teaspoon sesame seeds
Calories258.8 calories
Carbohydrate46 g
Fat7.4 g
Fiber4 g
Protein4.4 g
SaturatedFat1.2 g
Sodium433.5 mg
Sugar10.7 g

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.

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