Korean Seasoned Potatoes Recipes

KOREAN POTATO SIDE DISH (GAMJA JORIM 감자조림)

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.

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 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.

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.

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!

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.

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.

SEASONED POTATOES

Steps:

• In a large resealable plastic bag, combine flour, parmesan cheese and paprika.
• Cut potatoes into thin wedges OR small bite size chunks.
• Dip potato pieces in milk, then place in the bag of flour/cheese mixture.
• Toss the bag to coat.
• Place potatoes in a greased baking dish and drizzle with 2 tbsp of the melted butter.
• Bake uncovered at 400 for 20 minutes.
• Stir, turn potatoes, then drizzle with remaining butter and bake for an additional 20-25 minutes.
• Serve with sour cream dip.