Ingredients

• 1 pound of baby potatoes (the size of quail eggs)
• 2 tablespoons vegetable or any cooking oil
• 3 tablespoons soy sauce
• 3 tablespoons rice syrup (or honey, or sugar)
• 1 garlic clove, minced
• 1 teaspoon toasted sesame oil
• 1 tablespoon toasted sesame seeds

Directions

1. Trim any rotten spots or broken edges from the potatoes. Wash and rinse in cold water to remove any dirt. Strain.
2. Add the cooking oil to a 10 to 12 inch thick skillet, over medium heat. Add the potatoes.
3. Cover and cook for 20 minutes until fully cooked. Shake and move the skillet every 5 minute so that the potatoes cook evenly and don’t burn.
4. Turn down the heat to low and add the soy sauce, rice syrup, and garlic. Stir it all together with a wooden spoon.
5. Turn up the heat to medium. Keep stirring and cooking for another 4 to 5 minutes until the sauce is reduced and the potatoes look shiny and wrinkly.
6. Remove from the heat and mix with the sesame oil. Sprinkle the sesame seeds over top.
7. Transfer to a serving bowl and serve with rice. Refrigerate any leftovers for up to 4 days.

Source: https://www.maangchi.com/recipe/algamja-jorim

Ingredients

• 2 Eggs
• 1 Onion
• 1 Bell Pepper
• 1T Ginger
• 2 Garlic cloves
• handful of Bok Choy, spinach or other greens
• Wide rice noodles (pad see ew)
• Neutral oil
• Sesame oil
• Fish sauce
• Soy sauce
• Rice vinegar
• Some water
• Basil, green onion, cilantro, etc to top

Directions

• Thin slice onion and pepper. Start frying. Slice up then finely chop the ginger and garlic, add to onion and pepper. Stir!
• Crack a couple eggs into a cleared spot in the pan. Break yolks and scramble then incorporate with veggies.
• Chop and add bok choy or whatever cooking green you choose.
• If using dried rice noodles, soak for an hour to soften. If fresh, you're ready to go. Add to pan and heat.
• Add sesame oil, fish sauce, soy sauce, rice vinegar to taste. Add some water to keep the noodles hydrated.
• Serve, top with chopped basil, green onion, cilantro, etc and you're ready to eat!

Source: https://www.youtube.com/watch?v=UIOW18kRDEA
 

Ingredients

• 1 lb brussels sprouts, trimmed and halved
• 1.5C cabbage kimchi
• 5T extra-virgin olive oil, plus more for drizzling
• Kosher salt and black pepper
• 2 (13 oz) packages fresh or frozen cheese or potato pierogies (no need to thaw)
• I small lemon, for serving
• handful of chopped dill, for serving

For the dill sour cream:

• 3/4C sour cream
• 1/4 chopped dill
• 1T extra-virgin olive oil
• 1t lemon juice
• 1/2t kosher salt

Directions

Step 1

Set a rack in the lower third of the oven and heat to 400 degrees. Add the brussels sprouts and kimchi to a rimmed sheet pan. A small amount of kimchi juice is fine and adds lots of flavor.) Drizzle with 2T oil and season with salt and pepper, and toss to combine. Transfer the sheet pan to the oven.

Step 2

Prepare the dill sour cream: Combine the sour cream, dill, oil, lemon and salt in a small bowl and whisk to combine. If the cream is too thick, add a tablespoon of water. (You are looking for the consistency of heavy cream)

Step 3

After 15 minutes, remove the pan from the oven and add the pierogies. Drizzle everything with the remaining 3T of oil, and, using a spatula, toss everything together. Return to oven and roast until the brussels sprouts are tender, and the pierogies are puffed and golden, another 20-25 minutes. (Don't flip the pierogies!)

Step 4

Drizzle with olive oil, scatter with dill, serve with dill sour cream and halved lemon.

Source: https://bsky.app/profile/venneh.bsky.social/post/3lbzvpilsfs2y