Korean

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

INGREDIENTS for 4 servings

FOR THE BEEF BULGOGI:

• 1/2 cup soy sauce
• 1/2 cup packed light brown sugar
• 1 Tablespoon sesame oil
• 2 Tablespoons chili garlic sauce or Gochujang Chili Sauce, or more to taste
• 1/4 cup rice wine vinegar
• 2 Tablespoons minced garlic
• 2 Tablespoons minced ginger
• 1/4 cup thinly sliced shallots
• 1/4 cup asian pear
• 2 pounds ribeye or top sirloin steaks, cut into 1/8-inch-thick slices (freeze for 10 minutes to ease slicing!)
• 2 Tablespoons vegetable oil

This is OK, but use the other one instead.

Ingredients

• 2/3 cup mayonnaise
• 3 T fine chopped scallion whites
• 2 T chopped kimchi
• 1 1/2 T Gochujang or ketchup
• 2 t lime juice
• 1 1/2 t sriracha or other hot sauce
• 1/4 t kosher salt
• 2 lbs small waxy white or yellow potatoes, cut about the same size

Directions

• In a bowl, whisk together mayonnaise, scallion whites, kimchi, ketchup, lime juice, sriracha and salt
• Place whole unpeeled potatoes in a large pot with enough salted water to cover by one inch.