Korean Side dishes

Potato with soy sauce
•3 Medium Sized Potatoes (2 Cups)
•½ Cup Water
•2 Tbsp Olive Oil
•2 Tbsp Soy Sauce
•1 Tbsp Corn Syrup
•1-1½ Tbsp Sugar
•1 Tbsp Minced Garlic
•⅛ tsp Fine Sea Salt
•½ tsp Sesame Seeds
1.Peel the potatoes. Wash and cut them into ¾ inch cubes until you have 2½ cups’ worth.
2.Put the potato into a colander under running water to remove the starch.
3.Cut ½ cup’s worth of onion into bite sized chunks. Set aside.
4.Add olive oil to a heated pan. Put the potato into the pan.
5.Add minced garlic and sauté it until the potato looks a little translucent.
6.Add the onion and keep stirring for a few minutes.
7.Add water to the pan, soy sauce, corn syrup, and sugar. Mix and simmer over medium heat for about 10 minutes until the liquid is evaporated. Add salt.
8.Keep stirring so it doesn’t burn. Add more water if it looks like it needs some.
9.When the potato is cooked, turn off the stove and add 1 tbs of sesame oil. Sprinkle a pinch of sesame seeds over top and serve with rice.


Button Mushroom BokkEum
•1 Pack (8 oz) Button Mushroom
•2 Tbsp Sliced Garlic (4-5 Cloves)
•1½ Tbsp Vegetable Oil
•1 Tbsp Sesame Oil
•¼ Generous tsp Salt
•2 Pinches Black Pepper
•1 Tbsp Red and Green Hot Pepper (Optional)
•Sesame Seeds (Garnish)
Obtain 1 pack (8 oz) of button mushroom. Cut off the bottom of the stalk from the mushrooms. Cut each one in half and then cut them into ¼-inch slices.
Add 1½ Tbsp of vegetable oil and 2 Tbsp worth of thinly sliced garlic in a heated pan. Fry for about 10 seconds on medium-high. Add the mushrooms.
Add 1 Tbsp of sesame oil, ¼ generous tsp of salt, and 2 pinches black pepper. Depending on your tastes, you can adjust the saltiness. Fry for 5 minutes on medium.
If you want to add a little heat to them, add about 1 Tbsp worth of finely chopped red and green hot peppers. Fry another minute, and then turn off the heat.

Cucumber Salad
Ingredients
3 pounds seedless cucumber, sliced paper-thin
1 1/2 tablespoons sea salt
1/2 cup rice vinegar
1 tablespoon rice wine
2 tablespoons sesame oil
2 tablespoons honey
2 tablespoons freshly squeezed lemon juice
1green onion, sliced
1 tablespoon toasted sesame seeds
2walnut halves, finely chopped (optional)
1 clove garlic, minced
1 1/2 teaspoons Korean red pepper powder
freshly ground black pepper to taste
1.Place sliced cucumbers in a large bowl and sprinkle evenly with sea salt; allow liquid to drain from cucumbers, about 15 minutes. Spoon cucumbers onto sheets of paper towels; wrap paper towels around cucumbers and wring out as much liquid as possible.
2.Mix rice vinegar, rice wine, sesame oil, honey, lemon juice, green onion, sesame seeds, walnuts, garlic, Korean red pepper powder, and ground black pepper in a bowl; add cucumbers and toss. Cover bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.


Cucumber ChoJeolIm
•1 Cup Cucumber
•½ tsp Salt
•2 tsp Sugar
•2 tsp Vinegar
Cut about ⅓ of a cucumber in half lengthwise, and then slice the two halves to get 1 cup.
In a bowl, add the cucumber and ½ tsp of salt. Set it aside for about 15 minutes.
After 15 minutes, rinse the cucumber in cold water twice and drain the water.
Mix the salted cucumber, sugar, and vinegar.
That was simple, right? Keep this in the refrigerator