Korean Temple Food Week
Recipes

Side dishes

Grilled

Grilling

Pan-fried Potatoes

Ingredients

· 2 Potatoes

· 5 Peeled Chestnuts

· 5 Jujubes

[Sauce]

· 3T Grain Syrup

· 2T Naturally Brewed Soy Sauce

· 2T Sesame Seeds

· 3T Perilla Oil

Directions

1

Peel the potatoes, slice into thin pieces and soak in water to remove excess starch.

2

Cut into thin strips the chestnuts and jujubes.

3

Put the oil in the pan and Pan-fried the sliced potatoes.

4

In a separate pan, add the Grain Syrup, perilla oil, Naturally Brewed Soy Sauce, shredded chestnuts and jujubes and sesame seeds, and bring to a boil.

5

When the sauce start to boil, turn off the heat and coat the pan-fried potatoes with sauce.

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