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)
- 425g potatoes (~2-3 medium potatoes)
- 0.5 cup onions
- 1 T Olive Oil
- 2 Cloves Garlic, minced
- 0.5 cups water
- 2 T Soy Sauce
- 1 T Corn Syrup (I used sugar)
- 1 T Sesame Oil
- Sesame seeds
- Peel the potatoes. Wash and cut them into ¾ inch cubes.
- Put the potato into a colander under running water to remove the starch.
- Cut onion into bite sized chunks. Set aside.
- Add olive oil to a heated pan. Put the potato into the pan.
- Add minced garlic and sauté it until the potato looks a little translucent.
- Add the onion and keep stirring for a few minutes.
- 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.
- Keep stirring so it doesn’t burn. Add more water if it looks like it needs some.
- 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
Berry Nutritious http://berrynutritious.com.au/
My sister laughs at me when I spend a while taking photos of food, because she knows that most of the time I only ever upload one out of the many that I take. So today, I give you two pictures!
Most of the time I’m just super lazy when it comes to photographing food, especially food that is hot and I eat right away because I’ve got to all the effort of making it- I’m not waiting for it to go cold just so that I can get a good picture!
I’ve been making these pies for years, my family absolutely loves them- they’re demolished every single time I make it! But I’ve never had a chance to post this on my blog because I’ve never managed to take any presentable photos of them. Come to think of it, I don’t think I’ve ever taken any picture of it….except that time we miraculously had two left over (I made a double batch haha) and I tried to take a photo of it before I reheated it in the oven, but it looked terrible because you could tell the pies were cold so I gave up 😉
Shepherd’s Pie Recipe
Recipe based on one found on taste.com.au (but has been tweaked significantly)
1kg (around 5) potatoes, chopped coarsely
30g shredded cheddar cheese
10g finely chopped onion
salt and pepper, to taste
1 Tbsp vegetable oil
1 Medium Brown onion, chopped finely
5 Carrots, chopped finely
2 cloves garlic, crushed
4Tbsp Worcestershire sauce
450g beef mince
15g plain flour (2 Tbsp)
3Tbsp tomato sauce
1.5C frozen peas/vegetables
30g shredded cheddar
- To prepare the potatoes: bring pot of salted water to boil. Add potatoes and cook until tender but firm (around 15 min). Drain and mash. Mix in butter, onion and shredded cheese. Season with salt and pepper to taste. Set aside.
- Preheat oven to 190degC. Blanch carrots in boiling water
- Heat oil in a large frying pan. Add onions and garlic and cook until onions are clear. Add beef and carrot and cook until well browned (around 5 minutes). Pour off excess fat and then stir in flour and cook for another minute. Add tomato sauce, Worcestershire sauce, gravy mix and water. When it starts to thicken, add in the frozen vegetables.
- Spread the beef mixture in an even layer in a casserole dish (or I use 6 ramekins for indiviudal servings), then top with mashed potatoes and sprinkle with cheddar cheese.
- Bake in preheated oven for 20 minutes or until golden brown.
I was trying to figure out a quick lunch to make with the few ingredients we had a home one weekend, when I thought of the potato nachos I’d seen on some food blogs, and decided to make one myself. I made a bean based filling as I wasn’t keen on defrosting what meat we had in the freezer, though I’m sure it’d taste better with meat! My potatoes were small so it doesn’t look as impressive as the original version, but it still looks pretty cool, especially for a 10 minute* job!