Like today. I wanted Korean Braised Potatoes or 감자 조림…so odd…because I rarely want Korean food so often…I think moving to EC has immersed me in too much Korean culture…hahahahaha
OoOo~and let me tell you….leftover budaejjigae is soooooooo goooooood because the flavors get to mingle-ingle some more overnight in the fridge and then you add some more water…bring to a boil…and yummmmmm all over again. =]
ok ok…recipe. =] you know me…I don’t like to follow directions. I got the recipe here and omitted the carrots and green peppers and added chicken instead. =]
Korean Braised Potatoes and Chicken
3 medium white potatoes (about 3 cups cut), diced
2 large Chicken breasts, diced
1 1/2 TBSP Vegetable Oil
1 C water
6 TBSP soy sauce
2 TBSP sugar
2 TBSP rice wine (or other cooking wine)
2 cloves garlic, minced
2 TBSP corn syrup (or honey)
2 TSP sesame oil
1 TSP sesame seeds
1 TSP black pepper
Mix the sauce ingredients together in a small bowl.
Peel and cut potatoes into about 1½-inch chunks. Dice Chicken breasts to match the size of the diced potatoes.
In a medium saucepan, sauté the potatoes and chicken in vegetable oil over medium heat for 4 – 5 minutes. Add the water, cover and boil until potatoes are almost cooked through.
Add the sauce mix and bring it to a boil with the pot covered. Reduce the heat to medium and simmer until the potatoes are tender and the sauce is reduced to about 1/3 (about 10 minutes – less if you cut potatoes smaller).
Simmer (uncover this time to make it shiny) for additional 2 – 3 minutes.
Sprinkle some toasted Sesame seeds on top and serve warm.
Leftovers can be stored in the fridge for up to a week and portions can be microwaved until warm.