Seasoned Potatoes (Kamjanamul)

"This recipe is adapted from the book Traditional Korean Cooking by Chung Hea Han. Also included in Zaar World Tours 2005 swap, asian tour."
 
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photo by LucyS-D photo by LucyS-D
photo by LucyS-D
photo by mailbelle photo by mailbelle
photo by Boomette photo by Boomette
photo by Kaarin photo by Kaarin
photo by Susie D photo by Susie D
Ready In:
30mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • In a large pot place cut potatoes. Add water to cover, put lid on pot and bring to a boil. Simmer for 10 minutes or until fork tender.
  • In medium mixing bowl, add remaining ingredients.
  • When potatoes are done, drain liquid and add potatoes to seasoning mix. Mix well to coat and serve immediately.

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Reviews

  1. I liked this recipe even though it was one of the oddest food combinations that I have eaten. I added a little salt and pepper at the end.
     
  2. I was intrigued to try a Korean potato recipe, loved that this recipe was so low in fat, delighted that it was so quick and easy to prepare - and when I made it that it not only lived up to my expectations from reading through the ingredients but surpassed them! :) Certainly a recipe I'll make again: a great blend of flavours. If you're planning on making these, don't substitute the sesame oil for another oil. Thanks so much for sharing this super recipe, Lauralie41. Made for PRMR.
     
  3. These were pretty good. I liked the flavor, but I think I would like it better if the potatoes had been baked or fried, making them a little firmer. Made for Zaar Chef Alphabet Soup Game.
     
  4. Wow! What a great dish from some a simple recipe! I served these with Bourbon chicken for my boyfriend's parents and they loved it! His dad kept sneaking potatoes when I was watching, and plans on making it himself. Thanks for a great recipe!
     
  5. We found this a little bit too sweet. Next time I'll try with 1 teaspoon of sugar. Thanks Lauralie :) Made for Market tag.
     
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Tweaks

  1. I was intrigued to try a Korean potato recipe, loved that this recipe was so low in fat, delighted that it was so quick and easy to prepare - and when I made it that it not only lived up to my expectations from reading through the ingredients but surpassed them! :) Certainly a recipe I'll make again: a great blend of flavours. If you're planning on making these, don't substitute the sesame oil for another oil. Thanks so much for sharing this super recipe, Lauralie41. Made for PRMR.
     

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