Gamjajorim (potato and soy sauce side dish)
This tasty side dish was served at our annual Poor Seminarian’s Cook-off and is filled with potatoes and soy sauce. It is great for serving with a meat main dish or eating on its own as a vegetarian meal.
-2-3 medium sized potatoes
-1/2 c onion
-1 Tbl olive oil
-2 cloves garlic
-1/2 cup water
-2 Tbl soy sauce (make sure to use a light colored soy sauce for a prettier dish)
-1 Tbl corn syrup or sugar
-1 Tbl sesame oil
-Sesame seeds optional for garnish
-Peel the 2-3 medium sized potatoes (15 oz :425 grams worth). Wash and cut them into ¾ inch cubes until you have 2½ cups’ worth.
-Put the potato into a colander under running water to remove the starch.
-Cut ½ cup’s worth of onion into bite sized chunks. Set aside.
-Add 1 tbs olive oil to a heated pan. Put the potato into the pan.
-Add 2 cloves of minced garlic and sauté it until the potato looks a little translucent.
-Add the onion and keep stirring for a few minutes.
-Add a half cup of water to the pan, 2 tbs of soy sauce, and 1 tbs of 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 for garnish.
This recipe is from Korean food blogger Maangchi! Look up her adorable videos on Youtube!
Jjajangbap (Black Bean Paste Rice)
This is a favorite Korean dish although it was actually invented by Chinese immigrants to Korea. Savory and slightly sweet. The black color might be a bit of a turn-off, but I promise it’s tasty! You can use this sauce on rice or on noodles. If you serve it over noodles, it is called Jjajangmyeon.
-1/2 pound cubed pork belly (leave this out for vegetarians)
-1 c cubed daikon radish
-1 c cubed zucchini
-1 c peeled and cubed potato
-1 & 1/2 c cubed onion
-3 Tbl vegetable oil
-1/4 c black bean paste (can be found at H Mart and other Asian groceries)
-2 c water
-1 tsp sesame oil
-1/2 c cucumber in matchstick slices (optional garnish)
-2 Tbl potato starch powder (found in the flour section at Asian grocery stores)
-1/4 c water
-1 tsp sugar
-2-3 steamed white rice cooked separately.
-Stir-fry the pork belly in a large, deep wok with 1 Tablespoon of vegetable oil for about 4-5 minutes, until golden brown and crispy.
-Pour out excess pork fat.
-Add radish and stir fry for 1 minute.
-Add potato, onion, and zucchini and keep stirring for about 3 minutes until the potato looks a little translucent.
-Clear a space in the center of the wok by pushing the ingredients to the edges.
-Add 2 Tablespoons of vegetable oil to the center of the wok, then add ¼ cup of black bean paste and stir it with a wooden spoon for 1 minute to fry it. Then mix everything in the wok and keep stirring.
-Add 2 cups of water to the wok and let it cook with the lid closed for about 10 minutes.
-Open the lid and taste a sample of the radish and potato. If they’re fully cooked, stir in the starch water little by little. –Keep stirring until it’s well mixed and thick.
-Add the sesame oil and remove from heat.
-Serve over rice and add cucumber matchsticks for garnish.