Sweet is a dominant flavour in Korean cuisine. Koreans have a unique taste preference that leans towards balancing sweet, salty, spicy, and sour flavours. This balance is crucial in Korean cuisine, and sweetness plays a significant role in achieving harmony. Sweetness is obtained by adding several sweeteners, including sugar, honey, and fruit. The cuisine is designed so that sugars tend to enhance the other flavours of the dish, adding to the umami feel of the cuisine.
This dish is no exception. This dish is sweet with honey, and the soy sauce tends to add the balance of salt and umami from the glutamates present. The sesame seeds add a nuttiness that completes the dish. This perfect side dish is a foil for spice on the table and makes the boring dishes pop. I find that guests tend to question this dish whne they forst see it, but once they have a bite, they always want more,
Our Korean Kitchen is filled with many traditional recipes, including soups, stews, and, of course, banchan. It has opened up the world of Korean cuisine to me, and I have so much to learn about it.
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Ingredients:
1 lb baby potato, boiled till very soft. Cooled and halved
1 teaspoon oil
1/2 cup soy sauce
1/4 cup jaggery
1 tablespoon mirin
1/2 teaspoon ginger paste
2 garlic cloves, minced
3 tablespoons honey
1 tablespoon sesame oil
1 teaspoon sesame seeds, toasted
Method:
Heat the oil in a pan. Add the potatoes and fry on high heat until crisp and browned. Add the sauce ingredients and bring to a boil. Cook for 3-4 minutes, until the sauce has thickened to a syrup and coated the potatoes heavily.
Serve hot, garnished with a drizzle of sesame oil and sesame seeds.
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