감자조림과 콩나물국: Potato Jorim and Beansprout Soup

I’d once heard of this phrase in Korean before: “Guk is Guk, Tang is Tang and Jjigae is Jjigae”. To those not in the know, all three might as well be known as soup (Jjigae is more like a stew though), but to Koreans, they’re vastly different things.

The same goes for Jorim. Officially (from Naver Dictionary), Jorim (조림) refers to some dish boiled down in soy sauce. And as you read on, you’ll see that step in the recipe.

As usual, all contents are taken and translated from the Official Three Meals a Day Fishing Village Edition 3 Webpage

 

감자조림 (Potato Jorim):

Ingredients:

  • Potatoes
  • Water
  • Green chilli peppers
  • Salt and pepper
  • Sugar
  • Soy sauce
  • Corn syrup (optional)
  • Bonito flakes (optional)

Instructions:

  1. After washing and peeling the potatoes, cut it into (large-ish) pieces of appropriate size.

Tip: Soaking the sliced potatoes in cool water removes excess starch.

2. In a roasting pan (any pan with depth), add the potatoes and the green chilli peppers. Fry for 1-2 minutes.

3. Add salt and pepper for basic seasoning to the dish.

4. To get sweet-salty Potato Jorim, add sugar and soy sauce. (1 spoonful of sugar and 1/3 cup soy sauce (for three portions!))

5. Lastly, add water and when the sauce/marinade seeps into the potatoes, Potato Jorim is done. (Leave to reduce)

6. When the dish has boiled down to your liking, for a sweeter taste, add corn syrup.

7. And if you think it needs still something more, use your secret weapon – bonito flakes! Add to taste.

 

콩나물국  Beansprout Soup:

Ingredients:

  • Beansprouts
  • Water
  • Scallion
  • (Dashima and anchovies)
  • Minced garlic
  • Guk-kanjang (Korean Soup Soy Sauce)
  • Soy sauce
  • Salt

Instructions:

  1. Wash about two handfuls of beansprouts in cool water.

2. Wash the scallion and cut and add its roots to the broth (of dashima and anchovies).

Tip: Adding the roots to the broth increases your immune system and deepens the flavour.

3. Once the broth boils, remove the scallion root and add the beansprouts.

4. Add two tablespoons of minced garlic and 3 tablespoons of Guk-kanjang for the basic seasoning.

5. Season to taste with sou sauce and salt!

 

Bonus: A haphazard recipe made while waiting for the Jorim and Soup:

1. Wash chives until they’re clean.

2. Season with Salt and Pepper in a container.

3. Cut onion and garlic into thin strips.

4. Add the hand cut onion and garlic along with red pepper powder to the chives and mix.

5. Add anchovy sauce and fish sauce (kkanari) and mix again.

6. Store in a container and Scallion Kimchi is done!

 

SeoJinnie Hyung is in awe of Eric’s skills again today.ㅋㅋㅋㅋㅋㅋㅋ

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