I like the sweetish Korean potato banchan whenever I dined at a Korean restaurant.
Ben noticed that I like Gamja Jorim and he searched for the recipe to make this side dish for me. He is sweet, just like this dish.
Ingredients
- 4 medium potatoes, peeled, cut into 1/2-inch cubes, rinsed well to remove starch
- 1 large onion, cut into 1 cm chunks
- 2 tablespoons vegetable oil
- 4 cloves of garlic, minced
- 4 tablespoons soy sauce
- 2 tablespoons sugar
- 2 tablespoons corn syrup
- 1 teaspoon sesame oil
- toasted sesame seeds, optional
- chopped green onion, optional
- 3/4 cup water
Instructions
| In a wok or deep frying pan, heat oil. Add potatoes. |
| Stir-fried potatoes until translucent. |
| Add minced garlic and onion chunks. |
| Add water. |
| Add soy sauce, sugar and corn syrup. You may adjust the amount of the soy sauce, sugar and corn syrup to your preference. |
| Bring to a boil, and cover with lid. Turn down heat to medium low, and cook for 7 to 10 minutes or until the liquid is almost absorb.
You may uncover the lid and turn up the heat at the last couple of minutes if there is too much liquid. |
| Drizzle with sesame oil and sprinkle with toasted sesame oil.
You may garnish with chopped green onions. |
