I have a really good clone for those taters, double the recipe if you have more thn 2 people eating.
I use a gram scale when cooking, it helps to get thing exactly the same every time...
Koryo Potatoes (GAMJA JORIM)
Peel and cube 1 pound of potatoes (2 cups) and boil for 5 minutes, drain and set aside.
Heat up oil for deep frying and fry potatoes until deep golden before serving. Remove from oil and toss with sauce mix.
3 gr. finely minced garlic (1 tsp.)
3 gr. carrots, sliced into very thin juliennes (almost hair thin) about 2" long (2 tbs.)
Put carrots and garlic in a large bowl and microwave for 45 seconds.
add to the bowl:
50 gr. Mayonnaise (1/4 cup)
20 gr. Honey (4 tsp.)
10 gr. soy sauce (2 tsp.)
5 gr. Mirin (1 tsp.)
Mix together in a small bowl and set aside.
Add the deep fried potatoes,
Sprinkle with sesame seeds (optional)
Serves 2 and you don't want to know the calories!! :o)
re: John Manzo
LOL @ John... I'm pretty sure the 'garlic potatoes' contain garlic.. not to mention my wife call's me out anytime I eat them because my breath smells so bad... But maybe the combination of sugar and mayo with potatos does that? I think not. Thats the only downside to Koryo is that I'm tasting it the rest of the day. I think John's recipe looks pretty dead on.. I always thought there might me some corn starch just because of the color/texture before they toss the potatoes.
Cube and fry or oven fry a big batch o' potatoes. skins on. Use russets.
Dressing is a combo of mayo, rice vinegar, soy, minced garlic, and sugar (I used maple syrup when I experimented with this). You'll have to just drip a bit of the ingredients into the mayo until you get the right flavour, but this worked for me, more or less. I stopped at Koryo north hill yesterday and, yeah, completely addictiive!