Gamja Jorim - A Korean Potato Banchan
Gamja Jorim – A Korean Potato Banchan

Gamja Jorim – A Korean Potato Banchan

This Korean Banchan, or side dish, consists of potato pieces seasoned with garlic and chili, then braised with soy sauce and syrup until the medium reduces to a lovely sweet glaze. It is commonly eaten cold, but it is also delicious served hot. It keeps for a long time in the fridge so a large batch can be made ahead of time and served at a succession of meals, or in bento-style lunches, or alone as a snack.


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Imperial Concubine Chicken
Imperial Concubine Chicken

Imperial Concubine Chicken

According to Chinese culinary tradition, some emperor or other once had a favorite mistress who enjoyed a particular chicken dish so much that it was eventually named after her. Now, it may well be that there were hundreds of imperial concubines running about with favorite chicken dishes of their own, or perhaps there was just one with highly diverse gastronomic tastes, because there are many, many versions of this classic dish.  One version, being chicken braised with rice wine, bamboo shoots and mushrooms, is reproduced here…


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Simmered Enoki Mushrooms
Simmered Enoki Mushrooms

There are many ways to prepare Simmered Enoki Mushrooms. The recipe here is derived from the basic Japanese traditional method for making this dish, but it adds a few twists. Chinese Rice Wine replaces the more common Mirin, and butter replaces the more common cooking oil for a nice depth of flavor and richness…


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