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Tuesday, July 26, 2016

Korean sweet and spicy sesame potatoes

Korean sweet and spicy sesame potatoes

Lets just be honest, it should come as no surprise that I would come up with a recipe for yet another Korean themed dish.  I was thrilled with this one, simply because I literally woke up for the day with the whole recipe on my mind.  I was able to go downstairs and execute it with no trouble at all.
I am thrilled with the results!  I love them hot, and actually love them better cold.  They get an almost candy like tacky shell on them.  The flavor, oh mercy, it is so good.  It is sweet at the first introduction to your mouth, as you chew, a delightful heat creeps in and mingles with the sweet.  A nutty undertone from the sesame seeds add the final pop to this delicious potato candy.

Steamed broccoli or wilted, seared mustard greens would be a great accompaniment to this dish.  You could also put in the fridge and make cold, then serve on a huge salad.  It really is just that good.


Ingredients:

1 lb. baby potatoes, steamed or boiled, and sliced in half
1/2 yellow onion, peeled and sliced thin
3 cloves garlic, peeled and minced
1/4 cup maple syrup
1 heaping tablespoon Korean gochujang (hot pepper paste)

1 tablespoon toasted sesame seeds

In a small bowl, combine the maple syrup and gochujang, mix well (until smooth and blended)




Place a large saute pan on the stove, over medium heat.  Let heat up for about a minute.  Add the onions and garlic.  Saute for about 2 minutes, until the onions start to wilt.



After 2 minutes of stirring, add the maple syrup blend.


Add the cooked potatoes.


Stir well to cover well.  Continue to stir and cook for about 10 minutes.  You want to cook until the syrup gets very thick and sticky.


Add the sesame seeds, and stir well to coat.  Cook for another 2 minutes.


****A NOTE OF CAUTION!****  This stuff is hot, very hot.  Do not try and eat out of the pan, otherwise you will have a blister on your lips and tongue.  Allow to cool for about 10 minutes.  
You can serve it after that.  As stated above, you can serve with some steamed greens.  Or, let them cool completely, and put in a glass container, cover and into the fridge for a few hours.  Everything gets sticky and so delicious.
As I was eating this tonight, I thought that this would be really good with firm tofu too!  Be creative, and enjoy this recipe.



7 comments:

  1. I was writing down the ingredients to go shopping today...as this recipe has been on my *saved* file for way to long. I need to try it today. I read that you thought adding firm tofu might be great but would like to ask what you would suggest having with this dish for dinner? Greens? (what flavors) Salad? Am looking to present to non-vegan husband and would love to combine flavors for an amazing dinner! Thank you so much..looks so yummy!

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    1. Hi Gayle, Yes, I would serve with a cucumber salad (cucumbers, rice vinegar, little mirin or sugar and sliced onions) or maybe a nice salad to cool the mouth.

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  3. I'm so happy I stumbled across your site while looking for a ketchup recipe. I love the sweetened potato banchan served at Korean restaurants. This sounds fantastic. I just happened to receive my order of gochujang from Amazon too. How timely! Please keep up the blog, I found lots of recipes I want to try on this new starch based diet.

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  4. thanks so much for posting this. I am making today....can't wait.

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  5. thanks so much for posting this. I am making today....can't wait.

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  6. Im making some Kimbap and was wondering what to make with it. I had everything on hand and whip it up this morning. So yummy. Hopefully it makes it to the movie get together. Either way I'll be happy. 😜

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