Potato with soy sauce
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.
- 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.
- Put the potato into a colander under running water to remove the starch.
- Cut ½ cup’s worth of onion into bite sized chunks. Set aside.
- Add 1 tbs olive oil to a heated pan. Put the potato into the pan.
- Add 2 cloves of minced garlic and sauté it until the potato looks a little translucent.
- Add the onion and keep stirring for a few minutes.
- 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.
- Keep stirring so it doesn’t burn. Add more water if it looks like it needs some.
- 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.
Potato with mushroom
This potato dish can also be made without mushrooms, but I found the taste turns out very good when mushrooms are added.
- Peel the 2-3 medium sized potatoes (15 oz :425 grams), wash, and cut them into matchsticks.
- Wash the potato in running water using a colander to remove starch.
- Cut ½ cup worth onion into thin strips. Set aside.
- Slice 4-5 white mushrooms and set aside.
- In a heated pan, add 1 tbs of olive oil and add the potato strips. Stir it with a wooden spoon for 1 minute.
- Add mushrooms, ⅓ cup of water, 1 ts salt, and 2 cloves of minced garlic. Keep stirring until fully cooked.
- Remove from the heat and add 1 ts of sesame oil and 1 ts sesame seeds.
- Garnish with chopped red pepper and green onion. Serve with rice.