Korean side Dishes Potato

May 7, 2015
Cooked radish side dish

As I was created in Columbia, my loved ones immigrated to Australia after i only agreed to be four years old, well, i never really had an opportunity to spend enough time with my relatives – especially my mother’s parents, whom I’ve always loved and yearned for additional time with.

We did return to Korea for any couple of years, which offered me a opportunity to spend a little additional time with my maternal grandmother which assisted me to educate yourself regarding the function those meals performed within our culture, in addition to where my mother had acquired her flavour instincts from! Sadly, nanna was obtained from us suddenly in the end existed there, so the only method will be able to discover much more about her now's with the tales and quality recipes that my mother shares.

This is one. My mother states this really is absolutely unaltered from the way in which nanna chose to make this her existence, and thus after i get this to recipe, I sometimes prefer to imagine her busy hands instead of my very own, and question whether she'd approve of how that her daughter was causeing this to be dish

I’m writing this recipe in answer a unique request by Stephanie at Meting out Happiness, who wanted it introducing her boy to Korean food. I really hope he and also the relaxation of ones own appreciate it

Korean Braised Taters

Elements
2 large taters (or 3 medium)
3-4 cloves garlic clove
1 – 1 1/2 teaspoon gochugaru (carefully-ground Korean chilli powder)
3 tablespoons of Korean or Japanese dark soy sauce (not Chinese – it features a different flavour)
1 tablespoons of whitened sugar
2 tablespoons of malt syrup
1/2 cup water
A pinch of salt
Toasted sesame seed products, to garnish

1. Peel the taters, then decline in half lengthways. Take half from the potato, work lengthways again, then turn and reduce fairly evenly-sized pieces (to make sure relatively even cooking). Repeat using the remaining taters.

2. Rinse the chopped potato inside a bowl water, then either steam/boil/microwave before the potato is half cooked. This really is certainly not really a traditional step, but by using this shortcut will reduce your cooking in two!

3. Meanwhile, take 3-4 garlic clove cloves and employ your kitchen area knife to carefully mince them.

4. When the taters are half-cooked, drain them and sit these to awesome for around a few minutes. While they're cooling, mix together the soy sauce, gochugaru (Korean chilli powder), garlic clove and sugar.

5. Warmth a sizable pot or make use of a little essential olive oil on the really low warmth, then gradually sautee the taters having a pinch of salt until they may be poked finished a fork without one enter your car half.

Source: www.insanitytheory.net
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