Recipes

Potato & soy sauce side dish

Gamjajorim 감자조림

Gamja jorim (potato side dish) used to be my regular lunch box menu. My mother sometimes added small dried anchovies and carrot, and sometimes she added ham cut into dice like potato. I used to make this all the time as my children’s lunch box side dish, too.

The other recipe in this video is Gamjachae-bokkeum.

Ingredients:
potatoes, onion, 2 cloves garlic, soy sauce, 1 tbs corn syrup, 1 tbs sugar, half cup of water

Directions:

  1. Peel the 2-3 medium sized potatoes (15 oz :425 grams worth). Wash and cut them into ¾ inch cubes until you have 2½ cups’ worth.
  2. Put the potato into a colander under running water to remove the starch.
  3. Cut ½ cup’s worth of onion into bite sized chunks. Set aside.
  4. Add 1 tbs olive oil to a heated pan. Put the potato into the pan.
  5. Add 2 cloves of minced garlic and sauté it until the potato looks a little translucent.
  6. Add the onion and keep stirring for a few minutes.
  7. Add a half cup of water to the pan, 2 tbs of soy sauce, and 1 tbs of corn syrup (or sugar). Mix and simmer over medium heat for about 10 minutes until the liquid is evaporated.
  8. Keep stirring so it doesn’t burn. Add more water if it looks like it needs some.
  9. When the potato is cooked, turn off the stove and add 1 tbs of sesame oil. Sprinkle a pinch of sesame seeds over top and serve with rice.

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101 Comments:

  1. peonygirl portland, oregon My profile page joined 8/09
    Posted May 26th, 2010 at 11:39 am | # |

    Maangchi,
    The gamja jorim turned out soo good! My 5 year old daughter loved it. The potatoes have such a savory flavor and goes well with anything or by itself. Yay!

  2. wendii My profile page joined 4/10
    Posted April 8th, 2010 at 7:02 pm | # |

    Thanks so much~ My 2nd dish came out great, but not very well for the first one, it came out too mushy and not enough sauce and the taste wasnt what i ate at korean restuarants unfortunately . Well I guess im lacking a bit of age/ experience XD im 14 only

    • Maangchi New York City My profile page joined 8/08
      Posted April 8th, 2010 at 11:09 pm | # |

      It sounds like your cooking skill is already getting better. Gratz!

  3. wholebowlsalt My profile page joined 3/10
    Posted March 9th, 2010 at 7:45 pm | # |

    hiya maangachi, i googled for potato salad and found this site. i am wondering do you have the recipe for a potato side dish which in dark soy sauce and sweet? i try in a restaurant before but that restaurant don serve it anymore and my housemate and i are craving for it… thanks..

  4. bluebaby137 California/Michigan My profile page joined 6/09
    Posted February 5th, 2010 at 10:55 pm | # |

    Hi Maangchi, I love your recipes =D
    I tried some of them, and it turned out really successful.
    I was wondering if you can post some Korean Radish sidedish recipes.
    Thank you so much!!

  5. koreanboba My profile page joined 1/10
    Posted January 25th, 2010 at 10:18 pm | # |

    질문이 있어요. Whenever I make anything with potatoes like the two dishes you listed, my potatos always come out mushy on the sides. I try to fry it a little longer but it doesn’t look as firm as yours.

    어떻게 할까요?

    • Maangchi New York City My profile page joined 8/08
      Posted January 27th, 2010 at 10:23 am | # |

      I would reduce the cooking time.

  6. Christine
    Posted January 7th, 2010 at 3:59 pm | # |

    Hi Maangchi! I have been craving a taste of my childhood so from your website I am making yukgaechang, gamcha jorim for dinner, tonight. I have kimchi from the Korean market and some fried mondu will round out dinner. I am so glad to have found your website! Thanks so much!

  7. Ayep
    Posted January 4th, 2010 at 2:38 am | # |

    Dear Ms Maangchi,

    I was in Korea last December-09. I’d tried sort like this potato which sell on the shop lot located just opposite of ticket counter to Nami island. I wonder if this is the same dish bcoz the potato that I bought looks a bit dryer than in the picture here. It had a sweet and bit crispy skin, nice and tender inside. I really fall in love with the potato and wish can make it on my own. Oh, I’m from Malaysia by the way. :) If anybody who read my comment happen to know the recipe, please let me know. Very much thank you and I love dak-bulgogi!

  8. Juana
    Posted December 24th, 2009 at 11:53 am | # |

    For these 2 potato dishes, can it be stored refrigerated till ready to eat?

    Or it must be consumed immediately after preparing it? Meaning, it can’t be stored at all

    • Maangchi New York City My profile page joined 8/08
      Posted December 24th, 2009 at 5:27 pm | # |

      yes, you can keep it in the refrigerator for several hours before eating, but it tastes the best right after making it.

  9. Fiona
    Posted December 12th, 2009 at 4:10 am | # |

    Hi Maangchi! I made this for my sisters as a midnight snack and it was awesome!! i didn’t have enough corn syrup so i substituted it with some honey instead. and we used some realllly dark thick chinese mushroom soya sauce…. it still turned out great, but i wonder if it’d taste different with the normal recipe =P but anyway. thanks for sharing!! :)

    • Maangchi New York City My profile page joined 8/08
      Posted December 12th, 2009 at 2:08 pm | # |

      I think the taste is almost the same as mine. : )

  10. Ken
    Posted November 12th, 2009 at 8:21 am | # |

    Hi Ms. Maangchi~

    I made both of these dishes tonight because I had a small bag of potatoes just sitting in my cupboard. The thing is I had ran out of onions today so the flavor wasn’t as deep as it could have been but it still tasted good! In the gamjachae bokeum I added some hot dogs cut up. hehe

    I want to show you my pictures… but I don’t really know where I should post them. Do I just show you a link? Following your recipes is helping me improve my cooking by a lot! :)

  11. Renee
    Posted November 4th, 2009 at 8:58 pm | # |

    Thanks for the recipe!!! I love this potato and your website was very helpful!!!

  12. Yarjka
    Posted September 3rd, 2009 at 6:47 pm | # |

    Hi Maangchi,

    This recipe was a great help. Love the video. Very helpful. My wife and I just learned how to make bulgogi, and this was the perfect side dish to go with it! We’re going to try all your other recipes and tutorials very soon.

    We were wondering if the bean sprout side dish we’ve had at a Korean restaurant is prepared the same way?

    • Maangchi New York City My profile page joined 8/08
      Posted September 3rd, 2009 at 9:41 pm | # |

      Yes, I think so. Kongnamul muchim (soybean sprout side dish) is a very common Korean side dish.

  13. SuChin
    Posted August 17th, 2009 at 8:10 am | # |

    Hello Maangchi,
    I love your website. I’m half Korean and I love korean food but my mom never taught me how to cook Korean food, so I just love watching your videos.

    I just made this dish for my family and it was great! :)

    Thank you and Take Care.

    • Maangchi New York City My profile page joined 8/08
      Posted August 17th, 2009 at 10:22 pm | # |

      Nice! Yeah try out more recipes! : )

  14. Lennie
    Posted July 25th, 2009 at 9:21 pm | # |

    i was wondering…my mom told me that if u put soy sauce on the pan while you’re cooking,it’ll start to smell bad o.o doesn’t it smell bad? coz i watched almost all ur vids n you’ve put soy sauce on the pan many times =D lolz

    • Maangchi New York City My profile page joined 8/08
      Posted July 26th, 2009 at 3:55 am | # |

      I don’t think soy sauce smells bad!

    • Ken
      Posted November 12th, 2009 at 8:18 am | # |

      I think that’s if your pan is too hot and the soy sauce burns. Then it starts to smell bad but I agree with Maangchi, soy sauce smells good!

  15. Rach
    Posted July 24th, 2009 at 2:45 am | # |

    Hi Maangchi,

    I enjoy reading your recipes. Hope you can post a lotus root side dish recipe, which is quite similar to gamja jorim. I tried this side dish during a food festival in Singapore and i like it very much.
    Thank you.

  16. Michelle
    Posted July 4th, 2009 at 11:19 pm | # |

    Mmm your recipe helped me make my boyfriend’s favorite panchan! Thank you! I love your video, it really helped :)

  17. FTTS
    Posted June 16th, 2009 at 2:53 pm | # |

    Hi Maangchi!
    I tried the second potato side dish yesterday! It came out great :) I’m so proud that I can finally eat what I cook! Here’s the pictures for them!

  18. Florence
    Posted May 1st, 2009 at 9:44 pm | # |

    may i know potato side dishes the taste is sweet more than than salty or satly more than sweet ? ^^

  19. Newbie
    Posted April 28th, 2009 at 8:03 pm | # |

    Maangchi, I can’t express how much I love your website! I hardly ever write comments online, but I had to let you know how much you have changed my life. I discovered your site from another korean recipe site my sister referred to me. I looked at the recipes on the other site, but instantly found your videos posted on that site to be the saving grace to my failed attempts at korean cooking, or more appropriately lack of attempts at korean cooking. My husband and I both grew up eating korean food and love it, but never learned how to make it from our mothers. I have tried written recipes from other websites, but without success and always went back to cooking non-korean food. But with your delicious recipes and enthusiastically simple teaching, I feel like I can make everything on your site. In fact I have already made deonjang jjigae, gye ran jjim, gamja jorim, korean salad, daegu jeon, and zucchini jeon this past weekend with success. But more importantly, I have found a new, enthusiastic love for korean cooking thanks to you. You should have your own show on the Food Network! Also fyi, I used agave syrup instead of corn syrup as I didn’t have any, and the gamja jorim turned out great. Thanks again, Maangchi, I can’t wait to try out more recipes!

    • Maangchi New York City My profile page joined 8/08
      Posted April 28th, 2009 at 8:14 pm | # |

      omg, this is a terrific compliment! You are making me happy tonight!

  20. Jenny
    Posted April 21st, 2009 at 11:21 pm | # |

    Your site is wonderful! I love your interpretation on traditional Korean recipes. You’re really a lifesaver as I use your recipes to cook for my husband all the time. My husband now wants me to cook authentic Korean recipes for his parents! The Korean-American side of me wants to run away from the challenge but I know that I can do it, especially with your help!

    I’ve tried out many of your recipes but I can’t seem to get the gamja jorim correct. How do you prevent the potatoes from going mushy? I want to cook them crispy like yours!

    Thank You!!

    • Maangchi New York City My profile page joined 8/08
      Posted April 21st, 2009 at 11:37 pm | # |

      Thank you for sharing your story related to Korean cooking. It sounds like you are treasure in your family because they rely on your Korean cooking. : )

      If your gamjajorim turns out too mushy, cook the potatoes for shorter time than I do in my recipe. Your stove may be hotter than mine. In my recipe, “…over medium heat for about 10 minutes until the liquid is evaporated..” So instead of 10 minutes, cook 5-7 minutes.

  21. Ilene
    Posted February 25th, 2009 at 10:21 pm | # |

    I love going to a korean restaurant and getting all those side things (potatoes, seaweed,beansprouts etc.) with our meal, but can’t seem to get recipes- where do I look for them?

  22. Maangchi New York City My profile page joined 8/08
    Posted February 15th, 2009 at 12:35 pm | # |

    anonymous,
    corn starch and corn syrup are totally different!
    check this out, http://www.maangchi.com/ingredients/corn-syrup

  23. anonymous
    Posted February 15th, 2009 at 4:59 am | # |

    how to u get corn syrup???we only have corn starch can we use corn starch?

  24. Maangchi New York City My profile page joined 8/08
    Posted February 8th, 2009 at 9:05 pm | # |

    sachi,
    yayeee! Congratulation on your successful gamjajorim(potato side dish) making!

    Meat jeon? Of course I have recipes for meat jeon.
    I usually use sliced beef. Did you check my “cod jeon” recipe? http://www.maangchi.com/recipe/daegu-jeon
    You can make beef jeon by following the recipe. Use beef instead of cod.

    Or I make meatball style jeon using ground beef.

    I’m going to post the recipes someday in the future,

    Thank you,

  25. sachi
    Posted February 8th, 2009 at 8:54 pm | # |

    Hello Maangchi!

    I just tried you Gamja jorim recipe and it came out great! Tonight for dinner I’m making grilled kalbi ribs, hawaiian style poke, gyoza and your potatoes make the perfect side dish to go with it!

    Also, I was wondering if you’ve ever heard of a dish called “meat jun.” I’m from Hawaii and meat jun is a popular entree–but one of my Korean friends told me that since it’s only a hawaiian style dish, I probably won’t find it in any restaurants outside of Hawaii. If you’ve never heard of it, please try it out. Its delicious! :)

    Thank you again!
    Sachi

  26. mina
    Posted January 28th, 2009 at 8:55 am | # |

    hey, maangchi! thank you so much yet again… what would i do without you? this week i made gamja jorim and i ate it with the kimchi that i made from your recipe. i also had a bowl of miyeok guk that i made from dried seaweed that i bought in california. it was my last bag though, how sad! ):

    anyway i just made a blog to write about my time in denmark. there will be some photos of korean food i’m trying to make. (:

    http://atherosclerosis.blogspot.com/2009/01/turning-new-cabbage-leaf.html

  27. 영지
    Posted January 10th, 2009 at 1:53 am | # |

    망치님, 너~무 너무 감사합니다!! 요리하는것을 좋아하는데 가끔식 조리법이 피료해요…망치님의 조리법을 사용하니, 우리 가족이 맛있어합니다 ;) 더욱더 많이 가르처주세요. ps 감자조림 너무 맛있어요

  28. Maangchi New York City My profile page joined 8/08
    Posted January 8th, 2009 at 1:02 pm | # |

    hoho, yeah so far 2 Sylvia here. : )

  29. Sylvia My profile page I'm a fan! joined 9/08
    Posted January 8th, 2009 at 10:52 am | # |

    OH there are two of us using Sylvia…….I haven’t commented for a while so this is someone new.

  30. sylvia
    Posted January 7th, 2009 at 11:26 pm | # |

    Hi Maangchi,

    I was wondering with the potato in soy sauce dish is it soft on the outside? Because i know there is the sweet potato with a harder outside and soft on the inside and another one that is used as a side dish where the whole thing is soft, sweetish and soooo nice. Also!! I have a request for the pasta side dish.
    Thankyou!

  31. Maangchi New York City My profile page joined 8/08
    Posted January 4th, 2009 at 10:03 pm | # |

    maria,
    If I don’t answer your question, that means I don’t know the exact answer. I recommend posting your questions on the forum. http://www.maangchi.com/talk/forum/general-discussion
    You may get better answer from someone else.

    Anyway, there is another recipe for gamjajorim that you use whole potato: small size potatoes. I am going to post the recipe someday in the future.

  32. maria
    Posted January 4th, 2009 at 9:51 pm | # |

    Hi Maangchi!
    You can disregard what I posted earlier. But I was just wondering if peeling the potatoes makes a difference for the Ganja Jorim? Would the potatoes cook the same? It’s only because the peel is the most nutritious part! :)

  33. Sean5
    Posted December 29th, 2008 at 7:00 pm | # |

    Hi, Maangchi.
    I cooked Ganja Jorim for this lunch.
    It was soooo yummmmy (and easy to cook)
    THanks for sharing your own receipes with us
    BBBye

  34. maria
    Posted December 25th, 2008 at 3:24 am | # |

    i’m going to attempt to make this recipe. out of curiosity, what temperature setting would we heat up the pan to put the potatoes in up until we simmer it on medium?

  35. Maangchi New York City My profile page joined 8/08
    Posted December 15th, 2008 at 10:02 am | # |

    matt and Justine!
    I’m glad to hear your feedback!

  36. Justine
    Posted December 14th, 2008 at 1:17 am | # |

    I just made this dish, very tasty =D thanks a lot!

  37. matt
    Posted November 26th, 2008 at 11:15 pm | # |

    ahh ok….tyvm for the quick reply :)

  38. Maangchi New York City My profile page joined 8/08
    Posted November 26th, 2008 at 10:39 pm | # |

    matt,
    No, I often make bulgogi without using my food processor especially when I cook little amount of bulgogi. It’s still delicious. And don’t worry about excessive marinade.

  39. matt
    Posted November 26th, 2008 at 10:13 pm | # |

    yummm…i cant wait! oh btw…ive been making the marinade for bulgogi which i put on just about anything :) but it doesnt really absord very well. The only difference to your recipe is i dont have a food processor. Would this affect it? I’ve had meat marinating in the fridge overnight and still it doesn’t absord like yours.

  40. Maangchi New York City My profile page joined 8/08
    Posted November 25th, 2008 at 7:25 pm | # |

    matt,
    Your Korean pronunciation sounds great! : )
    Gamjatang and dakdoritang are in the list of my upcoming cooking video recipes. haha, hungry kiwis!

    Thanks a lot for your interest in my recipes.

  41. matt
    Posted November 25th, 2008 at 6:27 pm | # |

    thank you maangchi!
    I’ve made a few of your recipes and its so easy with your great website.
    My wife and i taught english in korea for 3 years and miss the food! I’ve tried to make kumjatang and dakduritang (sorry, awful translating), and its ok but not the same. Do you think you might show us hungry kiwis how to make one day?

  42. Maangchi New York City My profile page joined 8/08
    Posted October 6th, 2008 at 5:05 pm | # |

    Gang Shik,
    I think the amount of the recipe is for 2-4 people. It’s a side dish, so you will eat it with cooked rice.
    Thanks,!

  43. Gang Shik
    Posted October 6th, 2008 at 2:47 pm | # |

    Hello! I love your website and recipes! With the gamjachae bokkeum, how many servings is this approximately?

  44. Maangchi New York City My profile page joined 8/08
    Posted September 26th, 2008 at 9:39 pm | # |

    Summa,
    Yes, you can use honey.

  45. Summa
    Posted September 26th, 2008 at 8:22 pm | # |

    It’s ok to use honey right? I hope the flavour isn’t a big difference ^-^ because i couldn’t find corn syrup

  46. Maangchi New York City My profile page joined 8/08
    Posted September 24th, 2008 at 7:09 pm | # |

    jasmine,
    no, I have never been to Yummy bbq in Hawaii. Give me more detailed description about the food or send me photo of it, then I may find out how they make it.

    • Raquel
      Posted June 3rd, 2009 at 9:45 pm | # |

      Hi, Maangchi love your recipes. This message is for both you and Jasmine. Im also from Hawaii and the potatoes at Yummy BBQ is similar to the recipe you have for Gamja Jorim but a little sweeter.

      heres the recipe..sorry i dont have picture:

      Korean potatoes(i dont know the real name):

      Peel and cut 2 pounds potatoes into bite-sized pieces.

      Immerse them in a brine of 2 cups water and 1 tablespoon rock salt for 10 minutes; drain.

      Combine 1 cup water, 1/4 cup aloha shoyu (or light soy sauce), 1/4 cup sugar, 1 tablespoon minced garlic, 1/2 teaspoon black pepper and 1 tablespoon vegetable oil.

      Place potatoes in shallow pan or skillet and pour sauce mixture over potatoes.

      Cook over medium-high heat 10-20 minutes, stirring occasionally, until tender. Remove potatoes with slotted spoon and drizzle with 1-2 tablespoons of remaining sauce and sesame seed(optional).

  47. jasmine
    Posted September 24th, 2008 at 6:46 pm | # |

    I was actually wondering if you had ever been to Yummy’s Korean BBQ in Hawaii. They serve these really awesome cold potatoes and I’ve been searching for a recipe on how to make them? Would your soy sauce potatoes be the ones?

  48. Maangchi New York City My profile page joined 8/08
    Posted August 24th, 2008 at 7:11 pm | # |

    john,
    yeah, I like dark soy sauce for color, too. Thanks!

  49. john
    Posted August 24th, 2008 at 5:24 pm | # |

    I tried first with Chinese dark soy sauce then with light, it turned out much more pleasant looking with the light soy sauce. Great recipe, thanks

  50. Maangchi New York City My profile page joined 8/08
    Posted August 22nd, 2008 at 12:08 am | # |

    Andrea,
    Yeah, restaurants usually serve gamjajorim side dish. Yes, you can eat it cold or warm. Good night. It’s 1:00 05 am here.

  51. Andrea
    Posted August 21st, 2008 at 11:54 pm | # |

    Hi Maangchi!
    Actually, your picture of the potatoe side dish looks just like the side dish i had at the restaurant. I believe your recipe would probably taste similar as well! The one at the restaurant didn’t have any sesame seeds though. Could you recipe be eaten cold?

    Thanks!

  52. Maangchi New York City My profile page joined 8/08
    Posted August 21st, 2008 at 10:43 pm | # |

    Andrea,
    I don’t know what it it. Give me more description about the food you tasted. : ) It could be this dish, or korean style of potato salads

  53. Andrea
    Posted August 21st, 2008 at 8:44 am | # |

    Hi Maangchi!
    This is such a great website! I am going to try many of your recipes. I just went to Korean restaurant and had a delicious cold potatoe side dish. Is this the same recipe?

  54. Maangchi New York City My profile page joined 8/08
    Posted August 4th, 2008 at 11:23 pm | # |

    Abby,
    Congratulation on your successful gamja jorim making!

  55. Abby
    Posted August 4th, 2008 at 10:57 pm | # |

    I made the gamja jorim this weekend. Turned out great! I always have it when I go to Korean Restaurants and I used to think it would be tough to make…it was super easy! All my friends loved it too!

  56. anne.h
    Posted July 18th, 2008 at 5:18 pm | # |

    Dear Maangchi,

    I made gamja jorim with honey. Delicious! Here are the photos: http://www.flickr.com/photos/he_anni/2678829797/

    (more photos of successful results on the way)

  57. Maangchi New York City My profile page joined 8/08
    Posted June 19th, 2008 at 4:07 am | # |

    Denis,
    yes, you can use honey instead of corn syrup. Thank you.

  58. Denise
    Posted June 19th, 2008 at 3:19 am | # |

    Hi Maangchi,

    Am I able to substitute the corn syrup for liquid honey instead?

    But thanks for the recipe anyway. I have been trying to find the recipe for this particular banchan for yonks, and have finally found it!

  59. Maangchi New York City My profile page joined 8/08
    Posted June 9th, 2008 at 8:40 am | # |

    Mac,
    Thanks for making my day!
    You must be really good at cooking.

  60. Mac
    Posted June 9th, 2008 at 8:01 am | # |

    Maangchi,

    Thank you soooo much for your amazing recipes! I have made your 감자조림 twice now and it was delicious! I have also tried your 김치 and 깍두끼 – both were yummy. I have a batch of your 열무 김치 fermenting right now on my counter. I hope to try your 냉면 recipe soon with it!

    항상 감사합니다! ( ^ ^ )

    Mac.

  61. gina
    Posted June 6th, 2008 at 11:38 am | # |

    thank you for showing us how to make this!! i love your blog… i hope you get on the food network…

  62. Maangchi New York City My profile page joined 8/08
    Posted June 6th, 2008 at 3:03 am | # |

    Dear Ange,

    I’m sorry to hear that your potato side dish turns out salty.

    I think you shouldn’t have doubled the amount of all the ingredients because you said you used 2 medium size potatoes. Check out my written recipe please, I

    If you think your soy sauce is more salty than mine (korean dark soy sauce), cut down the amount of your soy sauce next time you make the dish.

    I have not posted “dried anchovies side dish” yet. I don’t know what you mean.

    Dried anchovies are a little salty because they are from ocean!

    Anyway, never soak dried anchovies.

    I will post my “dried anchovie side dish” on YouTube and my blog
    soon.

  63. Ange
    Posted June 6th, 2008 at 1:55 am | # |

    i Maangchi,

    I was cooking the potato side dish today and I followed your direction precisely but it came out quite salty. should I be using light soy sauce ?

    by the way, I had 2 medium potatoes so I doubled the amount of all the ingredients.

    I also tried to cooked the dry anchovies, and I also find the little fish quite salty. Should I soak the little fish ?

    Many thanks

  64. Maangchi New York City My profile page joined 8/08
    Posted June 3rd, 2008 at 11:20 pm | # |

    guga,
    I’m glad to hear that you made good “gam ja bokkeum”.

  65. guga
    Posted June 3rd, 2008 at 10:59 pm | # |

    I just made the first of these potato dishes. My wife and I both loved it – thanks!!

  66. Maangchi New York City My profile page joined 8/08
    Posted May 28th, 2008 at 9:45 pm | # |

    Eminopi,
    thank you very much! I used to be called as “bossy rock” while I was playing the game City of Heroes.

  67. Eminopi
    Posted May 27th, 2008 at 10:24 pm | # |

    You rock Maangchi!!

    Keep up the the AWESOME work!!!

    thank you soo much for your time in teaching your viewers!!
    :D

  68. Maangchi New York City My profile page joined 8/08
    Posted April 27th, 2008 at 10:22 pm | # |

    Suka Aga,
    wow, I checked the photo of potato side dish you sent me. It looks great! I will post it in my blog too. Myulchi bokkum(dried anchovies) side dish, sure, it’s included in the list of my future cooking videos.
    You are talented in cooking. I was wondering why you have been quiet these days. : ) Thanks a lot.

  69. Agasuka
    Posted April 27th, 2008 at 10:00 pm | # |

    I made Kam ja jo rim.
    http://hk.myblog.yahoo.com/jw!fRcxarKTFxY5k6QGsJ605Q–/article?mid=211

    It was great. I love it! Thanks Maangchi! May I request little fish side dish please? (Myol Chi Bok Kom/jo rim)

  70. YunHo_TVfXQ_7
    Posted April 22nd, 2008 at 9:23 pm | # |

    yes my youtube id is Two1Zero..thanks!! looking forward to see more of ur recipes!!

  71. Maangchi New York City My profile page joined 8/08
    Posted April 16th, 2008 at 6:26 am | # |

    Yunho,
    Sure, your request dried anchovies side dish (myul chi bokkeum) and korean style egg side dish (gye ran maree)are included in the list of my upcoming cooking videos.
    Thank you very much. Do you have YouTube id? If you do, let me know. I will let you know when I make it. Thank you very much!

  72. YunHo_TVfXQ_7
    Posted April 15th, 2008 at 11:02 pm | # |

    hi Maangchi!! i enjoy your recipes..but i have a recipe request..can u teach me how to make the sweet dried anchovies and the omellete which they serve as side dishes? i love them a lot..and if i can make it myself, it would be soo great!!

  73. Maangchi New York City My profile page joined 8/08
    Posted April 14th, 2008 at 6:19 am | # |

    Ruth,
    Don’t use corn syrup if you don’t have. Corn syrup has nothing to do with corn starch.

  74. Anonymous
    Posted April 14th, 2008 at 12:07 am | # |

    Maangchi, if I don’t have corn syrup, can I replace it by mixing some corn starch and water please?

    ruth

  75. Maangchi New York City My profile page joined 8/08
    Posted April 10th, 2008 at 11:14 pm | # |

    Hi, Lilllian,
    I checked the picture that your friend made, but I can’t figure out what vegetables are used, so
    unfortunately I can’t compare.
    My dduk bokkie is very simple.

  76. Maangchi New York City My profile page joined 8/08
    Posted April 10th, 2008 at 11:11 pm | # |

    Hi, Anonymous,
    I have never made “danmuji” by myself. Sorry, : )

  77. Anonymous
    Posted April 10th, 2008 at 9:44 pm | # |

    Hi Maangchi! You have an awesome blog here! I was wondering if you know how to make danmuji as I want to be able to make it myself. Thanks in advance!

  78. Lillian
    Posted April 10th, 2008 at 9:27 pm | # |

    Oh I didn’t realize they are the same recipes! So you just add more vegetables and some seafood?

  79. Maangchi New York City My profile page joined 8/08
    Posted April 10th, 2008 at 9:18 pm | # |

    Hi,lillian,
    Sure, this is my dduk bokkie recipe! : )
    http://blog.maangchi.com/2007/09/hot-and-spicy-rice-cake-ddukbokkie.html

  80. Lillian
    Posted April 10th, 2008 at 9:02 pm | # |

    Hi Maangchi,

    I have a recipe request…I had a hot pepper sauce and rice stick dish at a potluck once that was really good and I just learned what it is called: tapoki! Here is a picture my friend took of it. http://tinyurl.com/69o46f

    If you have a chance I’d love to learn how to make this. Take care,

    LM

  81. Christine Lim Simpson
    Posted April 8th, 2008 at 4:08 am | # |

    Hi Maangchi! I enjoy your blog and recipes. Thanks for sharing them. :)


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