Cream of the Crop Recipe Week 20: Korean Braised Potatoes (Gamja-Jorim)

Korean Braised Potatoes ("Gamja-Jorim")

by Grace

This is a common side dish ("banchan") that is eaten with rice.  You can eat it warm right after you are done cooking it, and you can also eat it cold.  It should keep in the fridge for several days.

STEP 1

Cut up all the veggies into bite-sized pieces.  I used:

• All 5 potatoes in this week's haul
• About 5 peppers from this week's haul
• 2 carrots from this week's haul
• (If you have onions, that would be a good addition but I didn't have any!)

STEP 2

In a small bowl, mix the following:

• soy sauce -- 4 tablespoons
• white sugar -- 2 tablespoons
• rice wine or mirin -- 1 tablespoon (you can omit if you don't have this)
• minced garlic -- 1 heaping teaspoon 
• water -- 1/2 cup

Of course, you can adjust all these ingredients depending on your preference. e.g. If you want to make it saltier, use a bit more soy sauce.  You can also increase all the proportions if you want your gamja jorim to be more saucy.

STEP 3

Boil the sauce mix and add potatoes and carrots.  Cook until you can fork the potatoes. Stir very occasionally.  Be careful not to overcook.  I cooked mine for about 15 minutes uncovered on medium heat.  Towards the end, add in the peppers and 1 tablespoon of honey.  Sprinkle some sesame seed oil and sesame seeds if you have any.  Then enjoy!

Cream of the Crop Recipe Week 19: Make-at-Home Cabbage Kimchee

Make-at-Home Cabbage Kimchee

by Grace

This is a super easy recipe!  You need one big bowl for the veggies (cabbage, radish, cucumbers, etc.) and one small bowl to mix a sauce.  Then combine.

STEP 1

In the big bowl, add the following:

• Cut green cabbage (I used half of the green cabbage in this week's haul) into bite-sized pieces.
• Cut the radishes (I used half of what we received) into bite-sized pieces.
• Cut the cucumber (I used the whole cucumber) into bite-sized pieces.
• (If you have green onions, that could be a nice addition.)

STEP 2

In a small bowl, mix the following:

• fish sauce -- 2 tablespoons
• white sugar -- 1.5 tablespoons
• minced garlic -- 1 tablespoon
• rice vinegar -- 1 tablespoon
• gochugaru (i.e. red pepper powder) -- 1 tablespoon
• sesame seeds -- optional, 1 teaspoon~ish

Of course, you can adjust all these ingredients depending on your preference. e.g. If you like the spicy kick, add more gochugaru.  You can also increase all the proportions if you want your kimchee to be more saucy.

STEP 3

Mix the cabbage/radishes/cucumber with the sauce.  Then enjoy!  (We ate ours with soy-sauce glazed chicken and white rice, with pan-friend zucchini from the box.)

Recipe of the Week: Lemongrass Coconut Chicken Curry

 

Lemongrass Coconut Chicken Curry by Miriam Meir Ingredients 1½ lb boneless, skinless chicken thighs, cut into bite-sized pieces 6–7 fresh lemongrass stalks (choose the thickest ones you have) ½ medium purple onion, thinly sliced 3 garlic cloves, minced 2 tbsp fresh ginger, grated 1 tbsp red curry paste, plus more to taste 1 fresh chili, finely sliced 2 medium carrots, sliced diagonally into ¼-inch rounds 6 shishito peppers, stems removed and sliced diagonally into ½-inch pieces (okay to include the seeds) 1 yellow zucchini and 1 green zucchini, diced into ½-inch pieces (about 1½ cups total) 1 can (13.5 oz) coconut milk 1 tbsp oyster sauce or fish sauce 1 tbsp coconut oil Juice of 1 lime Fresh cilantro, chopped Salt, if needed White jasmine rice, for serving Step 1.  Prepare the lemongrass: Remove the tough outer layers and trim the root ends. Finely mince the tender white lower portions. Bruise the tougher green sections with the back of a heavy knife or a rolling pin, keeping them in large pieces for easy removal. Step 2. Heat the coconut oil in a large skillet over medium-high heat.  Add the chicken in a single layer, working in batches if necessary. Brown for 4–5 minutes, turning occasionally. The chicken does not need to be fully cooked. Transfer to a plate, reserving any juices. Step 3. Reduce the heat to medium. Add the sliced purple onion to the same pan and sauté for 2–3 minutes, until softened. Add the garlic, ginger, minced lemongrass, red curry paste, and fresh chili. Stir continuously for 60–90 seconds, until fragrant and the curry paste has darkened slightly. Be careful not to burn the garlic. Step 4. Pour in the coconut milk and oyster/fish sauce, stirring to dissolve the curry paste and scraping up any browned bits from the bottom of the pan. Add the bruised lemongrass sections and sliced carrots, and return the chicken and its juices to the pan. Bring to a gentle simmer, partially cover, and cook for 12–15 minutes, until the carrots begin to soften. The chicken does not need to be fully submerged. Stir occasionally to ensure even cooking. If necessary, add up to 1/2 cup water. Step 5. Add the sliced shishito peppers and diced yellow and green zucchini. Simmer uncovered for another 5–6 minutes, until the vegetables are just tender, the carrots are cooked through, and the chicken reaches an internal temperature of 165°F. Avoid overcooking the zucchini; it should retain some firmness. If the sauce is too thick, add a few tablespoons of water. If too thin, simmer uncovered for a few additional minutes. Step 6.  Remove the bruised lemongrass sections. Turn off the heat and stir in the juice of half the lime. Taste and adjust: More lime juice for brightness and acidity. More oyster sauce or a pinch of salt for savory depth. More red curry paste for a stronger curry flavor (simmer briefly to incorporate). Additional fresh chili for heat. Scatter generously with chopped fresh cilantro. Serve over jasmine rice, with additional lime wedges and cilantro. Tip: Preparing Lemongrass Peel away the tough outer layers and separate the tender, pale base from the fibrous green stalk. Finely mince the pale portion and sauté it with the aromatics. Bruise the tougher stalks with a rolling pin to release their citrus oils, then simmer them whole in the coconut sauce and remove before serving. Freeze leftover green stalks for future curries, soups, and broths.   About Miriam Miriam is a mom, a teacher, and a part-time grad student. Her family's kitchen is broadly Mediterranean, and inspired by their heritage: Belgian, Israeli, Moroccan and Syrian.