Products used in this recipe
Gamja Potato Trio
Yield: 6 Servings (Each of 3 styles)
Yield: 6 Servings (Each of 3 styles)
These Gamja (potatoes) are extremely popular side dishes in Korean cuisine, and when you taste them, you’ll understand why. Prepared three ways using readily available ingredients, you’ll get three different dishes with traditional flavor profiles. Serve them with a barbecued or slow-roasted meat entrée or on their own as a tasty appetizer.
Preparation Instructions:
To prepare Jorim (Braised):
Bake Baby Bakers™ according to package instructions.
Place soy sauce, corn syrup, and garlic in a small saucepan. Cook over medium heat until combined, then bring to a boil. Remove from heat. Place prepared potatoes in a serving dish and pour braising sauce over the potatoes. Toss with sesame oil and garnish with sesame seeds.
To prepare Saelleodeu (Potato Salad):
Bake Baby Bakers™ according to package instructions.
Finely chop egg whites and yolks separately, or use a wire rack and finely crumble (or grate) each.
Place prepared potatoes in a large bowl and mash. Add cucumber, salt and pepper, corn syrup and mayonnaise to bowl. Fold together until potato salad is formed, then gently fold in egg whites until combined. Place in serving dish and garnish with egg yolk.
To prepare Bokkeum (Sticky Soy Glazed):
Bake Baby Bakers™ according to package instructions.
Combine water, fish sauce, soy sauce, miso paste and garlic in a pot over medium-high heat. Stir until combined and bring to a boil. Remove from heat and toss with potatoes. Place in serving dish, drizzle with sesame oil and garnish with sesame seeds
To prepare Ssamjang Dipping Sauce:
Combine all ingredients in a bowl and whisk to combine.
