Simmered Potatoes and Squash

Name: Simmered Potatoes and Squash (Gamja Jorim)
Yield: Serves 4
Cuisine: Korean
Ingredients: 2 tablespoons canola, safflower or other neutral oil; 2 tablespoons canola, safflower or other neutral oil; 2 tablespoons canola, safflower or other neutral oil; 3 to 5 finger-length green chili peppers, cut into 1-in (2.5-cm) pieces; 1¼ lbs (600 g) potatoes, peeled and cut into 1-in (2.5-cm) cubes; 12 whole mini squash or 1 large yellow summer squash, cut into 1-in (2.5-cm) cubes; 12 whole mini squash or 1 large yellow summer squash, cut into 1-in (2.5-cm) cubes; 1 tablespoon dark sesame oil; 2 tablespoons Roasted Sesame Seeds; 5 tablespoons water; ⅓ cup (80 ml) Sweet Soy Base Sauce; ¼ teaspoon fresh ground black pepper

Gamja Jorim

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

About

In this assertive side dish potent peppers simmer alongside perfectly formed mini squash and chunks of potatoes. All are enveloped in a sweet glaze that helps to offset the peppery heat.

Ingredients

2 tablespoons canola, safflower or other neutral oil
1¼ lbs (600

Asia
Korea
Side dish
Vegan

Method

In a large skillet, with a lid, add the oil and place over medium heat. Fry the potatoes for about 2 minutes.

Add the sauce ingredients and cover with the lid. Simmer the potatoes over low heat for about 3 minutes, or until the potatoes are tender but firm.

Add the green chili peppers and squash and cook for 2 minutes, or until all the vegetables are tender.

Add the Roas