DK of Culinary Bazaar is the person behind the AWED (A Worldly Epicurean's Delight) concept, where each month we visit a different country, right from our kitchens! It is a wonderful opportunity to learn about different cultures, cuisines and countries and try out new dishes that we otherwise may not. This time it is PJ's turn to host and she has chosen Korea. Thank you, DK and PJ! Based on what I had available, I chose to make Sigumchi na mool or Blanched Spinach Salad from this site and the popular Gamja Jorim or Spicy glazed Korean Potatoes from here.
Ingredients for the Spinach Salad:
1 bunch spinach
1/4 teaspoon sugar
1/4 teaspoon salt
1/2 teaspoon soy sauce
1 tablespoon sesame oil
1 teaspoon sesame seeds for garnish
6 cups water and 1 teaspoon salt to blanch
Heat water, add salt & spinach. After about a minute, drain the hot water and cool the spinach in cold water. Drain and squeeze well.
Put spinach in a medium bowl, add all ingredients and mix well.
Transfer to a plate, garnish with sesame seeds.
Ingredients for Gamja Jorim:
2 potatoes, peeled and cut
1 tbsp Gochujang (Red pepper Paste) (I used sambal oelek instead)
1 tsp Gochugaru (Red chilli powder)
2 cloves of garlic, crushed
1 tsp Soy Sauce
1 tsp Sugar
1 tsp Corn Syrup (I used organic molasses)
Sesame Seeds for garnish
Stir fry the potatoes and onions in oil.
Add the gochujang, gochugaru, garlic, soy sauce, sugar, corn syrup and a little water.
Cover and turn down the heat.
Cook until the potatoes are tender.
Serve with sesame seeds as garnish. Can be served hot or chilled.
To cut the cooking time, I'd nuked the potatoes with water for 2 minutes before frying in the pan. Both the salad & the potatoes turned out great. The flavors in the potato just blew me away! It was very spicy, with the sweetness from the sugar and syrup balancing the flavors very nicely. I'll be making this often! Kombe! :)