Erikurious

We had leftover soondooboo jjigae, pan-fried potatoes (kamja bokkum) and the pickled peppers and garlic last night. Finally! My first impression was that I had underestimated the heat of long green peppers. For seasoned spice eaters like Mike and I, it wasn’t enough to bring tears or urge us to reach for our water but it definitely took the breath out of me. This is surely a banchan to be savored in small doses if you don’t want it to affect the flavors of the rest of your meal. We shared half of a long green pepper and that more than enough.

The most present flavor was as expected, the vinegar followed by the saltiness of the soy sauce and I could almost detect a slight kick from the liquor at the very end. The one element I felt was missing from this recipe was sweet. To my disappointment, it was barely discernable so next time I think I will experiment with the proportions of the ingredients. Maybe adjust the vinegar and sugar just to mellow it out a bit. Or perhaps substitute the regular sugar for light brown sugar to provide a richer, deeper sweetness that will withstand the sharpness of the vinegar. However, I am actually pretty happy with the peppers and I know they will draw in the even more flavors sitting in the refrigerator. So, I am very excited to see how they continue to mature.

Kamja Bokkum is one of the simplest and tastiest banchan. This dish is one of Mike’s favorite; he loves the nutty and saltiness of the potatoes. This is perfect for when I don’t feel like making too much of an effort in the kitchen, so it was fitting for last night’s meal. Hehe

A lot of people make it with just potatoes but I prefer to add onions as well to bring a little more complexity to the dish. This recipe allows for flexibility so feel free to alter it a bit with the addition of carrots or green or red hot peppers. You can also substitute green onions for the onions for a more refined delicate dish. But, I really enjoy the uniformity of the julienned potatoes and onions and the textural element that the onions bring are awesome as well. Hope you enjoy it as much as we did!

Kamja Bokkum (Pan-fried Potatoes)

Ingredients:

4 medium potatoes, julienned 1 medium onion, julienned

1 tbsp vegetable

1 tbsp sesame seed oil

sesame seeds for sprinkling

coarse sea salt

black pepper

Heat skillet and add both oils. Once the oil is hot, add potatoes and cook stirring often. After 5 mins, add onions and continue cooking at low medium temperature. It is important to stir often or they will brown and stick together. The desired consistency is tender and fluffy. A few minutes before removing from heat, salt and pepper to taste. Transfer to plate and sprinkle with sesame seeds. Serve warm or at room temperature.

I cook everyday (on weekdays only dinner due to my job), but in the rush of getting food ready before Mike gets home, I don’t take as many pictures as I would like. So, for the sake of posting I figured I might as well share my newfound interest in the world of pickling… Korean-style!

I love banchan, the small plates filled with a wide array of side dishes that accompany entrées in a Korean restaurant. They can be as simple as seasoned vegetables, egg dishes, or as elaborate as cooked tofu, meat dishes and pickled vegetables. It’s really hard for me to select my favorites. It all depends on my mood and I love the idea of having something new and different each bite. Yum… It’s such a culinary experience.

I usually make most of my banchan except for the pickled ones like kimchi. I tried making kimchi a few years ago with horribly bland results and it was traumatic enough that I haven’t tried since. So, when I found a simple recipe for pickled peppers and garlic, I decided to go for it. I added all the ingredients into a tall jar and let them sit. After two weeks, you can refrigerate and eat as desired.

Due to my impatient nature, I checked on it after a week and it smelled of sweet soy sauce and vinegar combined with fragrant garlic….. I think these are going to turn out soooo good!! ^.^ I can’t wait to try them and update, but for now I leave you the recipe.


Pickled Long Green Peppers and Garlic

Ingredients:

It’s been a while since my last post and due to personal responsibilities I all but abandoned my dear blog and along with it the chance to document life experienced by me and interpreted through my eyes. I’d like to keep this medium alive and I still so have the desire to share my culinary experiences with others and record them for my own benefit. I am embarrassingly terrible at keeping written records of the recipes that I create or borrow from others, so every time I step into the kitchen is just like the first time and inevitably the end result is different from the last. This time I am intent in remaining faithful to this blog (really!) and becoming more organized with my recipes, recording food discoveries and in fact just sharing anything that leaves an impression on me. My personality does not allow for rigidness and thrives when given the freedom to experiment and trying new things all inspired by my emotions and my particular moods. So, I will remain true to my nature and just offer myself on print. One day it might be the me who is fixated on perfecting a particular dish or the me that is feeling introspective and wanting to share some silly musings about who knows what. Anyways, just because I haven’t been posting, it doesn’t mean that I haven’t been cooking or eating or engaging on some fun travels so I will be definitely uploading pictures and writing more…..

^.^**