Potato Banchan
This potato banchan might have been the single most requested recipe from the comments. Also known as gamja jorim in Korean, this is a side dish usually eaten cold, but also delicious warmed up or freshly made. Something that Koreans consider a good potato banchan is when the potato slices maintain their shape, has a bite to it, and doesn’t get mushy.
this is achieved by dehydrating the potatoes by tossing it in some salt for 20 minutes before braising it in a sweet soy based sauce. Here’s the recipe:
Ingredients
Avocado oil
3 gold or Yukon potatoes
1 tsp kosher salt
2 Tbsp honey
1 Tbsp brown sugar
1.5 Tbsp soysauce
1 tsp garlic
3 Tbsp water
1 tsp sesame oil
Sesame seeds
Recipe (to be stored in the fridge for 1 week)
Peel and dice three potatoes into bite size. Toss the potatoes in 1 heaping tsp of kosher salt, and set aside in a bowl for 20 minutes.
Strain the water from the potatoes, and rinse the potatoes to get rid of excess salt.
In a heated pan, add 2 Tbsp avocado oil and stir fry the potatoes for 5 minutes on high heat.
Add honey, soysauce, garlic, and 3 Tbsp water. Saute the potatoes in medium heat while th sauce is bubbling, until there is no sauce left. If the mixture is too dry and the potatoes are not cooked through, add 1 Tbsp of water at a time. Saute a total of 20 minutes on medium to high heat, until the potatoes are fork tender.
Turn off the heat, and drizzle a tsp of sesame oil and coat the potatoes.
The texture of the potatoes improve as it cools. Sprinkle sesame seeds as garnish, and enjoy hot or cold.
Here are the steps by step instructions with photos!
Peel and dice three potatoes into bite size. Like this.
Toss the potatoes in 1 heaping tsp of kosher salt, and set aside in a bowl for 20 minutes.
Strain the water from the potatoes, and rinse the potatoes well to get rid of excess salt.
In a heated pan, add 2 Tbsp avocado oil and stir fry the potatoes for 5 minutes on high heat.
Add honey, soysauce, brown sugar, garlic, and 3 Tbsp water. Saute the potatoes in medium heat while th sauce is bubbling, until there is no sauce left. If the mixture is too dry and the potatoes are not cooked through, add 1 Tbsp of water at a time. Saute a total of 20 minutes on medium to high heat, until the potatoes are fork tender.
Turn off the heat, and drizzle a tsp of sesame oil and coat the potatoes.
The texture of the potatoes will improve as it cools. Sprinkle sesame seeds as garnish, and enjoy hot or cold :)
