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Tuesday, June 15, 2010

Korean Side Dishes

You can't really have Korean food, or for that matter, any Asian food, without sides. So, with Galbi and Bo Samm, along with traditional napa kimchi and radish kimchi (I didn't make either), I threw together some sides.

Spicy Potatoes:

Peal 1-2 white potatoes, shred with large-hole cheese grater, then rinse off starch. Place those in a mixing bowl, add a Tbs of rice vinegar, a dash of sesame oil, then a Tbs of Korean Hot Bean Paste (Gochujang). Mix well, place in a bowl and into the fridge for at least 2 hours before use.

Pickled Cucumbers:

Peal and slice 4 or more Persian or Japanese cucumbers (hot house or standard ones will also work, but I used Persian for this recipe). Meanwhile, bring 1 cup water to a simmer, off heat, add in 1/4 cup rice vinegar, 4 Tbs sugar, and 1 Tbs kosher salt. Mix well, and pour over cucumbers. Mix those well and into the fridge for at least 2 hours before use.

Soy-Sweet Potatoes:

Peel and cube 4 white potatoes. Rinse off starch. Heat (medium) 2 Tbs oil in pan and add 1 small onion, finely diced. Cook 3 minutes. Add potatoes. After 3 more minutes, squeeze 3-4 cloves garlic through a press, and stir for another minute. Add 1/2 water, 2-3 Tbs soy sauce and 1/4 sugar. Stir and cover, cooking for about 15 minutes. You want them cooked, but not soft...still firm. Remove and drain. Empty into container and taste. You want the sweet and salty. Add more sugar or salt to taste, then into the fridge for at least 2 hours before use.

Enjoy with meat!

~ Brock

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