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side dish

In Asian, Recipe on
February 26, 2017

Korean Soy Beans

There have been many a times when I’ve dined in Korean restaurants more for their side dishes than the items ordered off the menu. In fact, the highlight of one of my favourite Korean restaurants was not any of the items on the menu, but the Korean soy bean side dish served before the start of every meal.

Sadly, the restaurant is not longer running, and I have yet to find another replacement which even serves this soy bean dish at all, so I turned to the internet to find a recipe to replicate this at home.

The recipe itself is quite simple- a simple mixture of soy sauce, sugar and garlic, not unlike the sauce that I make up for Jap Chae and Korean Potato side dish, but you have to take the time to boil it down to get it right. The resultant a thick, sticky mixture is much more delicious than my description makes it sound, and pairs with the firm, almost nut-like texture of the cooked soybeans very well!

Korean Soy Beans (Kongjorim)
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Ingredients
  1. 1 cup of soy beans
  2. ½ cup of soy sauce
  3. 1 tsp of vegetable oil,
  4. 2 cloves of minced garlic
  5. ⅓ cup of sugar
  6. ½ Tbs sesame seeds
Instructions
  1. Rinse 1 cup of soy beans and drain it and place in a skillet
  2. Add 2 cups of water in the skillet and soak the beans for 8 hours
  3. Boil the beans on the stove over medium high heat for 10 minutes
  4. Add the soy sauce, vegetable oil, minced garlic, and sugar and boil it over medium heat for 30 minutes (cover the lid)
  5. Open the lid of the pot and heat it up over high heat and stir the beans occasionally with a spoon until the beans look shinny. Beans will be submerged with shiny and sticky seasoning sauce
  6. Turn off the heat and add 1 tbs of toasted sesame seed and cool it down.
  7. Transfer it into a container and keep it in the refrigerator
Berry Nutritious http://berrynutritious.com.au/
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/