Korean Cooking: A Potato Side Dish (감자조림)
Growing up in the American Midwest with a family of English and German descent means my starch of choice is almost always potatoes. With that in mind when we head to the market I stock up on potatoes like my mother did. She always had one of those big mesh bags in the cupboard with about fifty potatoes on hand at all times. I don’t really buy that many at a time, due to the fact that we have to carry everything home without a car, but there’s sure to be a good amount of potatoes in my house. I always think we’ll eat a lot more potatoes than we actually end up enjoying and I realized we rarely eat potatoes when we eat our Korean meals at home.
Obviously rice is the Korean starch of choice, but if I can buy potatoes they must eat them. That got me thinking about potato side dishes and I landed on one I’ve had in restaurants numerous times.
2 Cups Diced Potatoes
2 Tbs. Canola Oil
1/2 Cup Water
1/2 Cup Diced Onion
2.5 Tbs. Soy Sauce
3 Tbs. Rice Syrup (Regular sugar can be substituted.)
1 Tbs. Minced Garlic
Dash of Salt
1/2 Tsp. Sesame Seeds
1. Heat up a pan on the stove with the oil. Dice up the potatoes and place them in a colander to rinse. After a sufficient rinsing place them in the pan and fry for five minutes.
2. After five minutes, turn down the heat and pour in the water and add the soy sauce, corn syrup and minced garlic and diced onion and cook for another five minutes.
3. Taste a potato and add salt to your liking and let it cook until the liquid is reduced to a paste.
4. When it’s finished remove from the stove and add the sesame seeds.
This side dish can be eaten warm, but is most often served chilled in Korea.