Served with Kimchi.
I watched YT aaron & claire again. 4 reasons to use the Gochujang paste sitting in the fridge. I love the paste, but I do not use it so often. It is sitting in the fridge and sitting...
I wanted a meatfree day. After BBQ sausages, drumsticks and roastbeef this week. And repurposing the day old bratwursts.
This vegetarian dish can easily be turned into a side dish and served with meat of fish. Just keep in mind that it is spicy and the main dish has to compete with it.
Recipe for 2:
4 large potatoes, 2 spring onions, 6 cloves of garlic, 1 tbsp oil
8 green peppers- I can't find the Korean ones here, but using Spanish padron peppers is good too.
Sauce:
1 tbsp Gochujang paste, 1 tbsp Gochugaru hot pepper flakes, 1 tbsp sugar, 2 tbsp corn syrup, 1 tbsp oyster sauce, 1 tsp sesame oil, ground black pepper
Sesame seeds toasted, 1 tsp sesame oil
Peel and cut the potatoes in 1/2 inch chunks. Put them in a bowl of water until you are ready with the other ingredients. Peel and quarter the garlic. Finely chop the spring onions. Top the peppers and cut them in the middle.
Hest up the wok and add oil. Toss in the garlic and the white of the onions. Give them 3 min. Drain the potatoes and add them. Give them 5 min to get a little color.
Mix the sauce and pour it over and toss it well. Add 1 cup of water and bring to a boil. Reduce the heat, put a lid on and cook 7-10 min. Add the peppers and green onions and cook 3 more min. Finish with sesame oil and seeds.
No comments:
Post a Comment