Let me guess what’s in your pantry. To protect your privacy, I’m not gonna list everything and just say one thing: Potatoes! Right? right?
Today, let me show you 6 Ways to Enjoy Potatoes. With these recipes, there will be no more potatoes in your pantry. Alright, are you guys ready? Let’s get started!
#1 GAMJA JORIM (Korean side dish)
Ingredients:
- 3 Yukon Gold potatoes
- 3 cups (720ml) water
- 3 tbsp soy sauce
- 1 tbsp sugar
- 2 tbsp light corn syrup
- 2 tbs mirin
- Generous pinch of toasted sesame seeds, to garnish
Instructions:
1. Peel the potatoes. Cut them into bite-sized pieces.
2. In a wok (or pan), stir together the water, soy sauce, sugar, corn syrup, and mirin. Add the potatoes. (If you want to make it prettier, you can also add some carrot, onion, or chili pepper in it.) Cover with a lid. Bring it to a boil over high heat.
3. Boil, stirring occasionally, for 20 minutes or until the potatoes are fully cooked. Transfer to a serving plate. Sprinkle with sesame seeds. Serve with hot rice. Enjoy!
#2 GAMJA BOKKEUM (Korean side dish)
Ingredients:
- 3 Yukon Gold potatoes
- 1/3 carrot
- 1/4 yellow onion
- 2 tbsp neutral-tasting oil, plus more if needed
- 1/2 tsp salt, plus more if needed
- 1/2 tsp concentrated chicken stock (or chicken bouillon powder)
- Black pepper, to taste
- 1 tsp toasted sesame oil
- 1 sliced green onion (or chili pepper), to garnish
- Generous pinch of toasted sesame seeds, to garnish
Instructions:
1. Cut the potatoes and carrot into thin matchsticks. Thinly slice the onion.
2. Bring a pot of water to a boil. Add the potatoes and 1/4 teaspoon salt. Boil the potatoes until fully cooked. Drain the potatoes.
3. In a pan, heat the oil (2 tbsp) over medium-high heat. Once it gets nice and hot, add the onion and carrot. Stir-fry until the onion starts to soften.
4. Add the potatoes, salt (1/2 tsp), chicken stock (1/2 tsp), and black pepper to taste. Stir-fry it for another 2 minutes. (Don’t need to cook them too long because the potatoes are already cooked.)
5. Turn off the heat. Drizzle with the sesame oil. Give it a final mix. Transfer to a serving plate. Garnish with sliced green onion and sesame seeds. Serve with hot rice. Enjoy!
#3 GAMJA JEON
Ingredients:
- 3 Yukon Gold potatoes
- 1/4 yellow onion
- 1 cup (240ml) water
- Salt, to taste
- 2 tbsp neutral-tasting oil, plus more if needed
Dipping Sauce:
- 1 tbsp soy sauce
- 1 tbsp white vinegar
- 1 tbsp Korean chili pepper flakes (optional)
Instructions:
1. Roughly chop the potatoes and onion. Put them in a blender. Add the water and blend on high speed until completely smooth.
2. Strain the mixture with cheesecloth and squeeze it. (Do not oversqueeze.) Don’t throw away the water and let sit for 10 to 15 minutes. Once the starch from the potatoes settles down, pour out the water. Add the wet starch and salt to the potato mixture. Mix together.
3. Make the dipping sauce. In a small bowl, mix together the soy sauce, vinegar, and Korean chili pepper flakes (if using). Set aside.
4. In a pan, heat the oil (2 tbsp) over medium heat. Once it’s heated, add the potato mixture and spread it out. (You can make them small if you want.) Once the bottom turns golden brown, flip and cook the other side. Serve with the dipping sauce. Enjoy!
#4 ACCORDION POTATOES
Ingredients:
- 3 Yukon Gold potatoes
- 2 tbsp (28g) melted, unsalted butter
Seasonings:
- 5 tbsp parmesan cheese powder
- 1 tbsp garlic powder
- 1 tbsp cayenne pepper (or paprika powder, Korean chili pepper flakes)
- 1 tbsp sugar
- 1 tsp salt
- Black pepper, to taste
Instructions:
1. Place a potato between 2 wooden chopsticks. Slice the potato into thin slices, but not all the way down. Repeat with the remaining potatoes.
2. Soak them in cold water for 10 minutes to remove the starch between the potato. Drain and brush on the melted butter, making sure to get in between all the slices.
3. Air fry at 160℃ (320℉) for 15 minutes twice. (If you use an oven, cook at 160℃ (320℉) for 25 to 30 minutes once.) Sprinkle generously with the seasonings. Enjoy!
#5 POTATO CHEESE BALLS
Ingredients:
- 2 Yukon Gold potatoes
- 2 tbsp water
- 3 tbsp potato starch (or cornstarch)
- 1/2 tsp salt
- 1-2 string cheese
- 1 cup all-purpose flour
- 1-2 eggs
- 1 cup panko breadcrumbs
- 1 tbsp parsley flakes (optional)
- High-heat oil, for frying
Instructions:
1. Cut the potatoes into bite-sized pieces. Put them in a bowl. Add the water and cover with plastic wrap. Microwave for 6 minutes or until the potatoes are fully cooked. Mash the potatoes. Add the potato starch and salt. Mix together.
2. Take some potato mixture (about 1.5 tbsp). Make it round, add some cheese in it and form into a ball. (If it’s too big, it may burn on the outside but the cheese inside won’t be fully melted.) Repeat with the remaining potato mixture.
3. For the breading station, take out 3 trays. Add some flour, beaten eggs, and panko breadcrumbs. Optionally, you could add parsley flakes to the breadcrumbs.
4. Dredge the potato balls in the flour. Coat them in the egg wash and the breadcrumbs. Make sure that they are completely coated.
5. Deep fry the cheese balls. Once they turn golden brown, it is done.
#6 POTATO CROQUETTES
Ingredients:
- 2 Yukon Gold potatoes
- 2 tbsp water
- 1/4 yellow onion
- 1/3 carrot
- 1.8 oz (50g) ground beef
- 1 tbsp (14g) melted, unsalted butter
- Black pepper, to taste
- 1 cup all-purpose flour
- 2 eggs
- 1 cup panko breadcrumbs
- High-heat oil, for frying
- Ketchup, to serve
Sauce:
- 1 tbsp soy sauce
- 1 tbsp oyster sauce (or concentrated chicken stock, chicken bouillon powder)
- 6 tbsp mirin
Instructions:
1. Cut the potatoes into bite-sized pieces. Put them in a bowl. Add the water and cover with plastic wrap. Microwave for 6 minutes or until potatoes are fully cooked.
2. Finely chop the onion and carrot.
3. Make the sauce. In a small container, mix together the soy sauce, oyster sauce, and mirin.
4. In a pan, heat the oil (1 tbsp) over medium heat. Once it gets nice and hot, add the ground beef, onion, and carrot. Saute until the beef is no longer pink. Add the sauce and bring it to a boil over high heat. Boil until they’re fully cooked. Drain the sauce.
5. Mash the potatoes. Add the beef and vegetables, melted butter, and black pepper to taste. Mix together.
6. Take some potato mixture and make it round. Repeat with the remaining potato mixture. Dredge them in the flour. Coat them in the egg wash and the breadcrumbs.
7. Fill your wok (or pot) with enough oil. Heat it over medium-high heat. Once the oil reaches to 170℃ (340℉), place them all in. Fry just until the breadcrumbs turn golden brown. Drain on some paper towels and serve with ketchup. Enjoy!
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