Tuesday, July 21, 2009
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.
