Maybe it's the fact that many of my friends have taught English in Korea at this point, or maybe it's that I live in an area of Vancouver that is considered "K-Town," but I've found myself warming to Korean cuisine. I enjoyed my first stone bowl Bi Bim Bap this week, I've prepared these potatoes three or four times now, and I'm even trying too pitch a Korean-themed sitcom to NBC (Parks and Recreation).
But the potatoes: creamy inside, and sticky/sweet/spicy/savory outside. These potatoes are often one of the side dishes ("banchan") that come with your meal, along with kimchi, those boring blanched sprouts and others, and are the only one that I ever really want refilled. Okay, I like kimchi now too.
I got the recipe from
here, but since I didn't want to buy specific ingredients I used what I had:
Enough baby potatoes for two, halved, or 2 medium potatoes, diced chunky
3 cloves garlic, finely minced
1 1/2 tsp chili powder
3 tbsp dark soy sauce
1 tsp sugar
2 tbsp malt syrup (or replace with 1 tbsp sugar--I used golden syrup)
1/3 cup water
sesame seeds (toasted is tastiest)
Parcook potatoes by either steaming, boiling or microwaving (my preferred method) until mostly cooked but NOT mushy.
In a small bowl, mix remaining ingredients except for sesame seeds.
Add potatoes to a heated skillet on medium-low heat (you can add a little oil to it and swirl the potatoes if you'd like) and pour over the sauce, mixing gently to coat. Cook until potatoes are soft and sauce is thick and sticky. Set aside to cool for a while. Add sesame seeds to garnish.
Serve with (from right): chicken wings, papaya salad, tofu & greens and carrot and jicama sticks!
