The humble potato, see it there in the background behind the peaches? Potatoes are sturdy. They wait patiently for their day in the spotlight while the more fragile fruit and veg are cooked up quickly before they become overripe or spotty. Potatoes are surprisingly versatile and can be found in the cuisines of many countries from America to Asia.
Panchan is the Korean word for side dish, and this recipe is for one of my favorites: gamja jorim. If you are interested in learning to cook anything Korean make sure to visit Maangchi. Her videos and recipes take me back to Seoul. This is a simple recipe so make sure you use high quality ingredients.
The farmer's market potatoes finally getting their chance to shine! You can use russet potatoes too but then you will have to peel them.
My personal favorite brands of sesame oil and soy sauce.
2 cups of potatoes: cubed and then rinsed and drained
2 cloves garlic, minced
1/2 large onion, cut into bite-sized pieces
1 TBS sugar
1 TBS light corn syrup
2-3 TBS soy sauce
1/2 cup water
1 TBS sesame oil
Heat 2-3 TBS olive oil in heavy saute pan over medium heat. Add potatoes and cook until slightly translucent. Add garlic and onion and saute briefly to release aroma. Add water, soy sauce, sugar and corn syrup. Cook until potatoes are tender and liquid is evaporated--keep stirring and you may need to add more water. Remove from heat and stir in sesame oil and sprinkle with sesame seeds.
Rock on potatoes!