Sunday, April 24, 2011

Glazed Baby Potatoes (Al Gamja JoRim)

serves 4 to 6 prep: 10 minutes cook: 20 minutes
  • 1 lb Baby Potatoes (about 30)
  • 1 1/2 Cups kelp broth
  • 3 Tbsp Soy Sauce
  • 3 Tbsp Sugar
  • 2 Tbsp Mirin (rice wine)
  • 1 tsp sesame seed oil
  • 1 tsp Sesame Seeds
  • 5 cups water
  • 4 inch lengh of dried sea kelp
  1. Clean about 30 small baby potatoes. Drain the water. ( do not remove the skin).
  2. In a medium pot, boil the 5 cups of water on high. Turn off the heat when the water starts to boil, then add dried kelp; let it cool.
  3. Place a large sauce pan (shallow pan) on the stove, add 1 1/2 cups of kepl broth, soy sauce, sugar, Mirin. Stir to blend ingredients. Bring to a boil over high heat.
  4. When the sauce starts to boil, add baby potatoes, then reduce heat to medium and continue boiling (uncovered), turning occasionally until caramelized for about 15 to 20 minutes.
  5. After a minute or so, you will notice that they might have begun to stick to the bottom of the pan and turn dark in color. This is okay--in fact, it's what should happen. Continue stirring and watch as the potatoes' color turns darker and darker, also the sauce forms bubles bigger and bigger. 
  6. When finished, potatoes are tender and the liquid has evapolated, and they are nicely glazed; add sesame seed oil, sesame seed. Let it cool and serve.

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