meat jun last week.
if you have never the pleasure of eating a steaming bowl of mandoo soup or a plate of bbq chicken and kalbi.....i am so sorry for you.
get thee to a korean restaurant STAT!!
when you go to a local korean take out restaurant in hawaii, one of the tasks you are given is to choose four side dishes to go with your meal.
this is in addition to 2 scoops rice AND the main dish you have selected.
there are usually about 6-8 sides to choose from like kim chee, watercress and tofu.
they are all equally as delicious which makes the decision process all the more complicated.
korean style shoyu potatoes are always a winner and my favorite.
this popular side dish is usually served cold. it has been known to run out before the end of the day at most restaurants.
i think it has a lot to do with the fact that most people will get two servings!
i literally danced around the house when i found this recipe to make my own shoyu potatoes.
good thing jere jae is learning to love korean food as much as i do!
hope you enjoy it too...
Korean Shoyu Potatoes
yields :: 4-6 servings
2 pounds of potatoes, peeled and cubed
2 cups water
1 tablespoon kosher salt
1 1/3 cup water
1/3 cup asian style shoyu
1/3 cup sugar
1 1/2 tablespoons minced garlic
1/2 teaspoon black pepper
1 tablespoon vegetable oil
In a large bowl combine 2 cups water and kosher salt to make a brine.
Peel and cut potatoes into bite size cubes and place into the brine for 10 minutes, drain.
In a bowl, combine the remaining ingredients and whisk together.
Heat a large skillet over medium high heat.
Place the potatoes in the skillet in an even layer.
Pour shoyu mixture over the potatoes.
Cook for about 15-20 minutes, stirring occasionally.
Potatoes should be cooked through, but not fall apart tender.
Remove potatoes from the skillet with a slotted spoon.
Drizzle remaining sauce in the pan over the potatoes.
Serve warm or cold.