Seasoned Young Radish Greens with Ground Sesame Seeds (Kkaesogeum Yeolmu-namul)
Kkaesogeum Yeolmu-namul, a seasoned young radish greens dish with an excellent crunchy texture.
📝 Editor's Notes
Spicy Braised New Potatoes (Haetgamja Maepjorim) is a hearty side dish that offers a 'gourmet experience for a thousand won', featuring the fluffy texture of seasonal new potatoes combined with a sweet and spicy seasoning.
A major advantage is that it can be easily made in a single pot without complex steps, making it perfect for novice cooks.
It's excellent as a side dish for rice and also makes a great snack with drinks.
It's especially delicious when made in the summer when the flavor and nutrition of new potatoes are at their peak.
It can be considered the epitome of warm and comforting home cooking, enjoyable for the whole family.
🛒 Ingredient Tips
For the star of this dish, new potatoes (haetgamja), it's important to choose ones with thin, smooth skin and no blemishes.
Fresh potatoes feel heavy and firm when held.
Avoid potatoes that have a green tint or sprouts, as they may contain toxic substances.
While commercial broth rings are convenient, you can also make your own anchovy and kelp broth (myeolchi-dasima yuksu) if you don't have them.
Using both the green and white parts of green onions (daepa) will enhance the aroma and color, making it look more appetizing.
Preparing a generous amount and adding it generously at the end is a secret to further improving the flavor of this braised dish.
🔄 Substitution Guide
You can use regular potatoes instead of new potatoes (haetgamja).
However, regular potatoes may have less moisture and higher starch content than new potatoes, so it's advisable to slightly extend the cooking time or add a bit more water.
If you don't have boiled eggs, adding braised quail eggs (mechurial jangjorim) is also a delicious alternative.
For children, adding tteokbokki rice cakes (tteokbokki-tteok) or fish cakes (eomuk) will make it even more enjoyable.
If you don't have broth rings or prefer not to use them, you can make your own anchovy and kelp broth (myeolchi-dasima yuksu).
In this case, adjust the amount of soy sauce according to the saltiness of the broth.
You can also make a soy sauce-based braised potato dish (ganjang gamjajorim) instead of using gochujang (고추장) and gochugaru (고춧가루).
🥘 Ingredients
👨🍳 Cooking Points
The first key point for Spicy Braised New Potatoes (Haetgamja Maepjorim) is not to cut the potatoes too small.
Especially for large potatoes, cutting them only in half ensures you can fully enjoy their fluffy texture.
The second point is to braise them sufficiently so that the seasoning is evenly absorbed.
Start boiling over high heat, then once the potatoes are cooked and the seasoning begins to boil, reduce the heat to medium-low and simmer until the liquid is reduced.
Be careful not to stir too frequently, as the potatoes might break apart.
Lastly, adding the broth rings when the seasoning begins to boil helps them dissolve well without clumping, contributing to a deeper flavor.
They will dissolve sufficiently in 60 seconds, so don't worry.
👨🍳 Directions
Add 1 tbsp of Yeondu (연두) to an appropriate amount of blanched young radish greens (yeolmu).
Grind the sesame seeds (깨), add them, and mix thoroughly.
Transfer the finished yeolmu-namul into small containers for storage.
💡 Tips
I found this tastier than seasoned spinach (sigeumchi-namul). It has a texture somewhere between a namul and kimchi.
When you chew it, the moisture from the young radish greens bursts in your mouth.
It's good to portion it out into amounts suitable for one meal.
📦 Storage & Reuse
The finished Spicy Braised New Potatoes (Haetgamja Maepjorim) can be stored in an airtight container in the refrigerator for 3-4 days.
When serving, you can reheat it in a microwave for 2-3 minutes, or simmer it gently in a pot over low heat to enjoy it warm with its original flavor.
Potatoes can become mealy when thawed after freezing, so it's best to refrigerate and consume them promptly.
If there are leftovers, you can make potato fried rice by stir-frying them with rice, or add them with kimchi (김치) to make a stew.
🥢 Who This Is For
This Spicy Braised New Potatoes (Haetgamja Maepjorim) is an excellent and hearty side dish for rice, perfect for the whole family.
Those who enjoy spicy flavors will be particularly satisfied.
When you're feeling tired, mixing it with rice might give you a refreshing feeling thanks to its Vitamin C content.
Served with warm white rice, you might not even need other side dishes.
Pairing it with refreshing soybean sprout soup (kongnamul-guk) or seaweed soup (miyeok-guk) will make for an even more complete meal.
For children, it's a good idea to adjust the amount of gochugaru (고춧가루) to make a milder version.
🔥 Nutrition Info
One serving of Spicy Braised New Potatoes (Haetgamja Maepjorim) (based on 125g of potatoes) is estimated to be approximately 200-250 kcal.
Carbohydrates, primarily from potatoes, are about 40-50g.
Protein, including two boiled eggs, is estimated to be about 10-15g, and fat about 5-10g.
New potatoes (haetgamja) are rich in Vitamin C, aiding in fatigue recovery and immune system enhancement.
They also contain a high amount of potassium, effective in expelling sodium from the body.
Boiled eggs provide high-quality protein, contributing to nutritional balance.
Green onions (daepa) are rich in Vitamins A and C, calcium, and more, helping to promote overall health.
💬 Comments
No comments yet. Be the first to comment!