In case your aspect dish recipe rotation is feeling a bit of drained, then this tackle gamja bokkeum, a Korean stir-fried potato banchan, is simply what it’s essential get out of that rut.
We begin by rapidly shallow-frying small Yukon Gold potatoes till they’re flippantly golden brown. As soon as they’ve crisped up, the spuds simmer in a combination of soy sauce, water, fish sauce, finely grated garlic, and sugar till they’re tender and creamy. Then we merely cut back the sauce right into a sticky, caramel-like, salty-sweet glaze that coats the potatoes. A last drizzle of toasted sesame oil and a sprinkling of sesame seeds supplies a touch of nutty bitterness and contrasting texture to steadiness the sweetness and stickiness of the glaze.
It is a good factor that this recipe solely takes 20 minutes to make as a result of it will be in your aspect dish lineup any longer.