Today we’re making an easy Korean dish that just requires a few ingredients. We start with sliced potatoes and then we add in some onions, green onions and garlic to make this side dish that’s best served with warm, white rice. This is great to make for when the kids get home from school, Parker loves eating potato banchan after it’s been cooled down. You can serve it right off the stove or you can chill it in the refrigerator and eat it cold.
1. Slice the potatoes into thin strips.
2. In cool water, wash the potatoes and then drain.
3. In a medium saucepan, with the heat on high, add the olive oil and then add the potatoes.
5. Saute the potatoes, mixing them into the olive oil and making sure to not let the potatoes stick to the side of the saucepan. You don’t want the potatoes to burn.
6. Chop the onions into thin slices.
7. Chop the green onions finely.
9. Now reduce the heat to medium and add in the onions and green onion. The potatoes should be tender now. Add in the sugar.
10. Optional, add in the perilla oil, sesame oil and sesame seeds.
Potato Banchan Recipe:
3 medium sliced and washed potatoes (like french fries)
2 tbsp olive oil
3/4 tsp salt
1 cup water
1 tsp minced garlic
1/2 medium-sized onion, sliced
3 green onions, chopped
1/2 tsp sugar
1 tsp perilla oil (optional)
1 tsp sesame oil (optional)
1 tsp sesame seeds (optional)
1/4 tsp hondashi (optional)
1. In a saucepan, on high heat, add in the olive oil and potatoes. Stir occasionally so the potatoes don’t stick to the pan and burn.
2. Add in the salt, water and minced garlic.
3. Once the potatoes are tender, reduce heat to medium, and add in the onions, green onion and sugar.
4. Optional: Add in the perilla oil, sesame oil, sesame seeds and/or hondashi.
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