Make sure to use vegetarian oyster sauce if you'd like this dish to be vegetarian. For a vegan dish, double-check to make sure the sugar you're using is vegan as well.
Gamja Jorim
Slightly adapted from Aaron & Claire
Ingredients
- 500g potatoes
- 1 Tbsp. light (regular) soy sauce
- 1/2 Tbsp. dark soy sauce
- 1 Tbsp. gochujang
- 1 Tbsp. gochugaru
- 1 Tbsp. oyster sauce
- 1 Tbsp. sugar
- 2 Tbsp. light corn syrup
- 1 Tbsp. sesame oil, divided
- 1/8 tsp. black peppercorns, ground
- 5 cloves garlic, halved
- 1 Tbsp. canola (or other neutral) oil
- 1 c. water
- 2 green onions, chopped
- 7 shishito peppers, halved and seeded
- 1 Tbsp. toasted sesame seeds
Directions
- Peel the potatoes, cut them into 1.5cm cubes, and submerge them in cold water.
- Mix the light soy, dark soy, gochujang, gochugaru, oyster sauce, sugar, corn syrup, 1/2 Tbsp. of the sesame oil, and the pepper together and set aside.
- Heat a wok over medium-high heat.
- Drizzle the canola oil down the sides of the wok and swirl to coat.
- Drain the potaotes and add them to the wok along with the garlic. If desired, reserve 1 c. of the potato soaking water for use later in the recipe.
- Stir-fry the potatoes and garlic for ~5 minutes.
- Reduce heat to medium and add the sauce. Stiry-fry for another 2 minutes.
- Add the water. (You may use the reserved potato water here if you'd like.)
- Cook, stirring frequently, for 5-10 minutes.
- Add the green onions, shishito peppers, and remaining 1/2 Tbsp. of sesame oil.
- Sprinkle with sesame seeds and serve!
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