Korean Style Glazed Potatoes Sp5 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.

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 STYLE GLAZED POTATOES - #SP5

Steps:

• In bowl, mix together the soy sauce, honey, sesame seed oil and red pepper flakes. Set aside.
• Place a large nonstick pan over medium high heat. Add potatoes and brown. Once they have browned, add 1/2 cup of water and stir until water evaporates. Continue with adding 1/2 cup increments of water and cooking potatoes, until potatoes are "al dente" (don't want them soft).
• Turn heat to low and add soy mixture to the potatoes. Cook until potatoes well coated and honey dissolves 3-5 minutes.