Here are 2 kind of side dishes ("gamja jorim" and
"gamja chae bokkeum") using potatoes. Many Koreans prepare these for
their children as part of their school lunch menus.
Potato with soy sauce
("gamja jorim")
Gamja jorim (potato side dish) used to be my regular lunch
box menu. My mother sometimes added small dried anchovies and carrot, and
sometimes she added ham cut into dice like potato. I used to make this all the
time as my children's lunch box side dish, too.
Ingredients:
2-3 medium sized potatoes, onion, 2 cloves garlic, soy
sauce, 1 tbs corn syrup, 1 tbs sugar, half cup of water.
1. Peel the potatoes, wash, and cut them into 1 inch dice
and make 2 cups.
2. Rinse the potato using colander in running water to
remove starch.
3. Cut half onion into bite sized pieces.
4. Heat the pan and add 1-2 tbs olive oil and pour the
potato into the pan.
5. Add 2 cloves of minced garlic and sauté it until the
potato look a little translucent, then add the onion and keep stirring it.
6. Add half cup of water into the pan, 2 tbs -- 2½ tbs soy
sauce (depends on your taste), 1 tbs of sugar, 1 tbs of corn syrup and mix it
and simmer it over medium heat for about 10 minutes until the liquid is
evaporated.Tip: Keep checking and stirring not to burn it and to cook evenly,
if it needs more water, add some.
7. When the potato is cooked, turn off the stove and add 1
tbs of sesame oil and sprinkle a pinch of sesame seeds.
Potato with mushroom
("gamjachae
bokkeum")
This potato dish can be made without mushrooms.
I
found the taste turns out very good when king oyster mushroom is added. By
using king oyster mushroom, this color of dish is still clean white. If you
don't have mushrooms, just use potato as it is.
Ingredients:
1 medium size of potatoes, 2 cloves garlic, 2 king oyster
mushrooms, half onion, ½ ts to 1 ts of salt, 1 to 2 tbs olive oil, 1 tbs sesame
oil, 4 to 5 tbs of water.
Tip: If you only use potatoes, use 2 medium size potatoes
and ½ cup of water.
1. Peel the potatoes and wash and cut them into julienne
strips.
2. Wash the potato in running water using a colander to
remove starch.
3. Cut the mushrooms into julienne strips.
4. Slice the onion and mince 2 cloves of garlic.
5. In a heated pan, add 2 tbs of olive oil and add the
potato strips. Stir it with a wooden spoon for 1 minute.
6. Add 4-5 tbs water and lower the heat over lower heat to
cook and stir it.
7. Cover the lid of the pan and simmer it for a few minutes.
8. Open the lid and add garlic and the mushroom strips and sauté
until potato strips are fully cooked.
9. Add ½ ts to1 ts of salt (depends on your taste), 1 tbs of
sesame oil and turn off the heat.
10. Garnish with chopped red pepper and green onion.
