ISO korean potato panchan recipe... hannaone?
hi I am looking for the panchan recipe where the potato is cubed, coated in a sticky, garlicky sauce, sprinkled with sesame seeds sometimes? I can only find the soy sauce potato recipe. What do they use to get it so sticky? Is it mool yut? and are the cubes fried first? I am trying to get my daughter to eat potatoes... she seems to think that rice is the only acceptable form of starch.
Although I can't vouch for my way being most authentic, here's how I do it:
Put sliced potatoes in water to barely cover, and pour in enough soy sauce to color the water (sorry, I don't have a precise ratio-- it takes some experimentation to get it to taste, but I'd say start light on the soy sauce, since it gets concentrated as it cooks down). Put in garlic, a splash of sesame oil, and a teaspoon or two of sugar, and let cook until the potatoes are done and the sauce has reduce to nice and syrupy. (If the potatoes are done before the sauce as cooked down, take them out while the sauce finishes reducing, then mix them back in to coat and toss with sesame seeds). It's the sugar that makes it syrupy, though mulyeot would probably work well two (I use either one interchangeably in such contexts)
Indeed, there's lot of divisions, and I'm certainly no expert on them either! For things like this, I use one of the cooking kinds (usualy in 1 liter bottle). There's are strong ones (which I use for seasoning when you want to add the salty flavor but not much liquid) and weak ones, for soups or simmering, etc., milder flavor, don't add as much color. There's also very fancy expensive ones in smaller bottles, usu. for use at the table for dipping.
For this dish, I use a weak one, because I find that by the time the sauce cooks down to syrupy goodness, it gets too dark and strong if I start with strong soy sauce....
I like to let it cook down to a syrup (taking out the potatoes, if they get done before the sauce reduces)-- it's thick, but I'm not sure if I'd call it sticky, necessarily. If you're looking for something more like the sweet sauce in anchovy or squid stir-fry, I'd add a little extra mulyeot at the end. It's easy to play by ear once the sauce is reduced-- always easier to add soy or sugar at the end than to take it away, of course!! :)
I think this is the one you are asking for. If your daughter doesn't like spicy, make sure to leave out the gochujang. You may also want to go lighter on the garlic and onion for her.
Gamja Jorim - Glazed potatoes
1 large russet or 3 medium red potatoes
1/2 small onion
6 cloves garlic
2 tablespoons vegetable oil
1/2 teaspoon toasted sesame seed
2 tablespoons soy sauce
3 cloves garlic
1 tablespoon mool yeut (korean malt syrup), light corn syrup, honey, or sugar
1/4 cup water
1 teaspoon gochujang
Mash or press three of the garlic cloves and put in a small mixing bowl, add the rest of the sauce ingredients and mix well. Let stand ten minutes.
Wash and peel potato, then cut into roughly 3/4 inch cubes. Rinse in cold water and drain.
Cut onion in half from top to bottom, then thick slice. Thin slice 6 garlic cloves from top to bottom.
Preheat oil in a coverable non-stick pan or pot over high heat.
Add potato and cook until lightly browned.
Add onion and sliced garlic and cook another thirty seconds.
Reduce heat to medium and add sauce.
Cover and simmer until liquid is almost gone sirring often. (test potato for done ness - inserted chopstick or fork should meat very light resistance. If needed add a little more water and cook until potato is done)
Garnish with sesame seed and serve as a side dish, a tasty snack, or as part of a Korean Ban chan array.