Soy Sauced Potatoes

A simple potato dish, yet quite tasty, and especially good, as a side dish to eat with rice along with some meat dishes and vegetables, perhaps a bowl of soup. This dish is called gamja jorim in Korean and it is from the cookbook which I have used at Cookbook Countdown #11, last month. According to the author, this dish can be spicy if you use Korean chiles or jalapenos with a lot of heat, and for milder heat, use red or green bell pepper. 

I have used jalapenos for this dish. This recipe uses 2 tablespoons of sugar, but I do not like sweet dishes, so I have used only 1/2 teaspoon.

The family enjoys this dish very much. It is very tasty and one that I would cook again.

Soy Sauced Potatoes
(Seoul Food Korean Cookbook by Naomi Imatome-Yun)
2 tablespoons vegetable oil
1-1/4 pounds potatoes, peeled and cut into thin slices or small cubes
1 tablespoon toasted sesame oil
2 tablespoons sugar (1/2 tsp)
1/4 cup soy sauce
1 tablespoon minced garlic
5 tablespoons water
1/2 teaspoon freshly ground black pepper
5 small green Korean chiles, seeded and cut into 1-inch pieces
pinch of toasted sesame seeds, for garnish (optional)

1. Heat the vegetable oil in a large skillet over medium heat.
2. Add the potatoes and stir-fry for 2 to 3 minutes
3. Add the sesame oil, sugar, soy sauce, garlic, water, and pepper and reduce the heat to low. Cover and simmer for 3 to 4 minutes.
4. Add the chiles and cook for 2 to 3 more minutes, until the potatoes are cooked through.
5. To serve, add the sesame seeds and toss to mix (if using).

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I'm linking this post with Cookbook Countdown #12 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray