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September 2016

In Asian, Recipe on
September 26, 2016

Korean Potatoes (Gamja Jorim)

 

I really need variety when it comes to lunch, so it’s always handy to have a selection of side dishes in the fridge for me to mix and match for my work lunches. And of course when it comes to side dishes, Korean is definitely the first cuisine that pops to mind.

There’s endless options when it comes to Korean side dishes, and I distinctly remember the one time we dined at a Korean restaurant where we were served over 20 different side dishes to start with. We were almost full by the time the mains came out!

This Korean potato dish is definitely one of my faves, with chunks of fried potato coated in a sweet, sticky sauce. I prefer my potato a little on the firmer side, which cuts down on the cooking time, but nevertheless it is a ridiculously quick and simple recipe. Serve with some meat and veggies and you’ve got yourself a pretty exciting meal!

Korean Potato Side Dish (Gamja Jorim)
Serves 4
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
Ingredients
  1. 425g potatoes (~2-3 medium potatoes)
  2. 0.5 cup onions
  3. 1 T Olive Oil
  4. 2 Cloves Garlic, minced
  5. 0.5 cups water
  6. 2 T Soy Sauce
  7. 1 T Corn Syrup (I used sugar)
  8. 1 T Sesame Oil
  9. Sesame seeds
Instructions
  1. Peel the potatoes. Wash and cut them into ¾ inch cubes.
  2. Put the potato into a colander under running water to remove the starch.
  3. Cut onion into bite sized chunks. Set aside.
  4. Add olive oil to a heated pan. Put the potato into the pan.
  5. Add minced garlic and sauté it until the potato looks a little translucent.
  6. Add the onion and keep stirring for a few minutes.
  7. Add a water to the pan, soy sauce, and corn syrup (or sugar). Mix and simmer over medium heat for about 10 minutes until the liquid is evaporated.
  8. Keep stirring so it doesn’t burn. Add more water if it looks like it needs some.
  9. When the potato is cooked, turn off the stove and add 1 tbs of sesame oil. Sprinkle a pinch of sesame seeds over top and serve with rice.
Adapted from Maangchi
Adapted from Maangchi
Berry Nutritious http://berrynutritious.com.au/
In Asian, Dining, Lunch, Restaurant on
September 11, 2016

Chef’s Gallery, Town Hall

If you have ever been to Town Hall, you would no doubt have walked past Chef’s Gallery. With it’s big glass windows showcasing the mastery of their well trained noodle chefs, it’s quite hard to miss, as they transform their pieces of dough into beautiful strands of noodles. There’s something particularly mesmerising about the process, the speed at which a thick piece of dough becomes elongated and multiplies right before your eyes.

I’ve always wanted to learn how to make noodles myself, so when the opportunity came up to attend a short noodle making masterclass with chefs at Chef’s Gallery, I didn’t hesitate to sign myself up.

To avoid the bustling crowds, visit in the morning just past opening and you’ll find yourself in a pretty quiet restaurant (it doesn’t take long for the restaurant to fill up though!). There are usually only a handful of seats by the kitchen where you can watch the action, however there’s no need to fight over a nice spot today, with the chef wheeling the cart over to pull his noodles right in front of us.

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