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My Adventures with Korean Cooking
By Cloud Contributor Alicia (@lee24_ans)

Boiled Potatoes and Beef/Kamja Chorim (감자조림)

Howdy, Clouds.  It’s Lee24 here, with the initial installment of a series called “My Adventures with Korean Cooking.”  First, let me say that my interest in Korean cuisine has nothing to do with the fact that I am a fan of World Star Jung Ji-Hoon (Rain).

Okay, I’m totally lying.  It has everything to do with him. Over time, watching someone eat as much as he does, you tend to see a lot of Korean food.  After awhile, I got curious as to how that food might taste.

So, to cure my curiosity, I did the most sensible thing I could think of.  I went to a Korean restaurant.  I bet you thought I was gonna say I bought a cookbook, didn’t you?  Ha ha ha!  Well, I did, but that came later.

Everybody loves beef and potatoes right?  Me too.  Unlike most women, I don’t have a “light appetite,” so I need food that will, like my mom used to say, “stick to your ribs.” 

This hearty potato dish is enhanced with sesame oil, a traditional Korean seasoning.  It’s simple to cook and doesn’t take up too much of your time.  Plus, it tastes great.

I hope you enjoy cooking and eating it as much as I do.

Boiled Potatoes and Beef/Kamja Chorim (감자조림)
Servings: 4

Note: This recipe calls for boneless rib meat, but I didn’t have any beef rib meat. Instead, I used beef steak, and it turned out fine. You can also use chicken with chicken stock or tofu and vegetable stock, if you’re a vegetarian. Also be careful with the boiling of the potatoes. The recipe calls for medium heat, but everyone’s stove is different. So, adjust accordingly, so that your potatoes don’t crumble. I didn’t have green peppers. So, I used green bell peppers.

Ingredients:
5 potatoes (1 ¾ lbs, 800g)
7 oz (700g) boneless beef rib
3 dried shiitake mushrooms, soaked in water (until finished prepping other ingredients)
5 small green peppers
2 tbsp salad oil
1 tsp sesame oil

Seasoning – A
1 tsp ground chili pepper
½ tsp crushed garlic

Cooking Sauce
2 cups beef stock
3 tbsp. soy sauce
2 tbsp. sake
⅔ tbsp. sugar
½ tbsp mirin

1. Peel and slice potatoes ½ inch sizes.

2. Soak in water to remove starch, then drain.

3. Cut beef in long rectangles.  Cut mushrooms and bell peppers.

4. In an 8-inch pot, heat salad oil until hot.   Add potatoes and beef. Stir-fry over high heat until oil coats the meat and potatoes.  Add Seasoning A.

5. Combine cooking sauce ingredients, then add to pot.

6. Cook over medium heat until sauce is reduced to half.

7. Add mushrooms and continue to cook. Stir in green peppers and immediately remove from heat. Pour sesame oil rolling around the sides of pot.

8. Enjoy!

Recipe Credits: “Quick and Easy Korean Cooking for Everyone,” by Ji Sook Choe & Yukiko Moriyama; 2003

~ by Cloud USA on February 23, 2014.

Posted in Asian Culture, Bi Rain, Jung Ji Hoon, Korean Cooking, Korean Culture, Korean Food
Tags: Bi Rain, Jung Ji Hoon, Korean cooking, Korean food, Rain, rain bi