Korean Side Dishes

Korean Side Dishes

 All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode. We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.

 

Ingredients:

For the Bean Sprouts:

• 6 oz soy bean sprouts
• 1 tbsp (14.8 ml) kosher salt
• 1 tsp (4.9 ml) sesame seeds
• 1/4 tsp (1.2 ml) sugar
• 2 tsp (9.9 ml) sesame oil

 

For the Spicy Cucumber:

• 1 English cucumber
• 1 green onion
• 2 cloves garlic, minced
• 2 tbsp (29.6 ml) soy sauce
• 1 tbsp (14.8 ml) gochugaru
• 2 tbsp (29.6 ml) sesame oil
• 1 tsp (4.9 ml) mirin
• 1 tsp (4.9 ml) rice wine vinegar
• 2 tbsp (29.6 ml) toasted sesame seeds

For the Korean Braised Potatoes:

• 1/2 cup (120 ml) canola oil
• 2 Yukon gold potatoes
• 1 clove garlic, minced
• 1 medium carrot
• 4 tbsp (59 ml) soy sauce
• 2 tbsp (29.6 ml) rice wine vinegar
• 2 tbsp (29.6 ml) brown sugar
• 1/2 cup (120 ml) water
• 1 tsp (4.9 ml) sesame seeds

 

Method:

Make the Bean Sprouts:

Boil water and blanch the bean sprouts for about 3 minutes. Remove the bean sprouts from the water, season with sesame seeds, sugar, and sesame oil, and serve.

Make the Spicy Cucumber:

Cut the cucumber into large chunks. Place all ingredients in a bowl, mix to combine, and serve.

Make the Korean Braised Potatoes:

In a large sauté pan, heat the oil over medium heat. Add potatoes and sauté for about 5 minutes, or until the potatoes have browned a little. Add in the garlic, onions and carrots. Then add in soy, rice vinegar, brown sugar and water and stir. Bring everything to a boil and cook until the potatoes are tender. Remove from liquid and serve garnished with toasted sesame seeds.