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Korean Potato Bowl ( AL Gamja Jorim )

Do you ever find yourself in a food rut? This used to happen to me a lot, (and let’s face it, will probably happen many more times.) When I’m feeling tired and uninspired my “non-blog food” can quickly turn into T.L.T. after T.L.T. after T.L.T. (for anyone not aware, those are (T)empeh bacon, (L)ettuce, and (T)omato sandwiches, and lot’s of ’em.) But now, I’m so busy with recipes for the blog and recipes for clients that I don’t have the time to fall into a rut. I’m trying new-to-me foods (like kimchi! Why have I waited so long??), ingredients I’ve always overlooked (aquafaba), and new-to-me dishes (hello, chilaquiles!!)
And then there’s this bowl… Oh my goodness, you can say goodbye to your food rut, and hello to my new favourite potato recipe, right now.


Al Gamja Jorim

·      1 tbsp oil
·      2 cloves garlic, minced
·      2 cups water
·      2 tbsp soy sauce
·      2 tbsp raw agave nectar (or corn syrup)
·      1/2 tbsp rice wine vinegar
·      1 tsp sriracha
·      1 tsp sesame oil
·      toasted sesame seeds, for garnish
·      chopped green onion, for garnish

Sesame carrots

·      1 large carrot, julienned
·      1/2 tbsp soy sauce
·      1/2 tsp sesame oil
·      1/2 tsp agave
·      2 tsp toasted sesame seeds

Tangy Cucumbers

·      2/3 cucumber, cut in half and julienned
·      1 tbsp rice wine vinegar
·      1 clove garlic, minced
·      1 green onion, thinly sliced
·      2 tsp soy sauce
·      1 tsp agave
·      1 tsp toasted sesame seeds


·      Rice, cooked
·      Vegan kimchi
·      Green onion, thinly sliced
·      Toasted sesame seeds
·      Spinach, julienned
·      Nori, cut into strips
·      Bean sprouts, (not shown - optional)


Al Gamja Jorim

1.   In a skillet, heat oil over medium heat. Add potatoes, cover and cook for 15 minutes, jostling the pan/stirring the potatoes often.
2.   Add the garlic and stir, cooking for 1 minute.
3.   Add the water, soy sauce, agave, and sriracha. Turn up to a gentle simmer, cover, and cook until the potatoes are wrinkly and tender throughout and the sauce is nearly thick (Note: If the potatoes are cooked but the sauce isn't reduced enough, uncover and continue to simmer. If the sauce has thickened up but the potatoes aren't cooked, rehydrate the sauce with 1/2 cup water and continue to cook, covered.)
4.   Add the sesame oil, stir, and remove from heat. Toss with toasted sesame seeds. Serve over rice with your choice of toppings.

Sesame carrots

1.   Combine all ingredients and refrigerate until ready to use.

Tangy cucumbers

1.   Combine all ingredients and refrigerate until ready to use.

Assembling the bowl

1.   All ingredients (al gamja jorim, rice, sesame carrots, and tangy cucumbers) can be made ahead of time and assembled into a bowl when you're ready to eat.
2.   Start with a bed of hot rice. Top with warm potatoes and your choice of toppings (fresh julienned spinach, sesame carrots, tangy cucumbers, kimchi, nori, bean sprouts, green onion, and toasted sesame seeds.) Enjoy!


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