Homemade (Microwave) Potato Chips

Homemade (Microwave) Potato Chips

Ingredients:

2 medium Potatoes, washed, peeled (or unpeeled) and thinly sliced

Kosher Salt and freshly Ground Black Pepper

1 tbsp Olive Oil

Instructions:

On a square of parchment paper, evenly spread the olive oil, and sprinkle with some salt and pepper.

Arrange some potato slices in a single layer onto the paper, making sure there is no overlap; and sprinkle again with salt and pepper.

Microwave uncovered about 2~3 minutes (depending on the thickness of the slices and microwave power), then turn the slices over and continue cooking in the microwave until they start to crisp and brown around the edges, about 2~3 minutes more. *Check frequently and rearrange slices as needed to prevent scorching.

Transfer the cooked chips to a bowl (*They will crisp more as they cool), and repeat process with the remaining potato slices.

Serve and Enjoy!!

Note:

They will stay crispy for a few days if kept in an airtight container or zipper bag.

GamjaTang 감자탕 (Korean Pork Bone & Potato Soup)

GamjaTang 감자탕 (Korean Pork Bone & Potato Soup)

Ingredients:

1.5 kg Pork Bones

3 medium Potatoes, peeled and quartered

1 bunch Radish Tops (Siraegi), cut in 5 cm length

2 bunches Perilla Leaves, washed and halved

1 stalk (10cm) Leek, sliced diagonally

4 tbsp ground Perilla Seeds (Deulkaetkaru)

Sauce:

4 tbsp Red Pepper Flakes (Gochukaru)

2 tbsp Red Pepper Paste (Gochujang)

2 tbsp Fermented Bean Paste (Doenjang)

2 tbsp Shrimp Paste, minced (SaewooJeot)

2 tbsp Cheongju (Korean Rice Wine)

1 1/2 tbsp Soy Sauce (Jin Ganjang)

2 tbsp Garlic, minced

1/8 tsp ground Black Pepper

Pork Bone Stock:

3~4 liters Water

1/2 cup Soju

1 medium Yellow Onion, halved

1 stalk (10cm) Leek

1/2 thumb Ginger, peeled

Ingredients for making this GamjaTang recipe...

Instructions:

In a large bowl with clean, cold water, add-in the pork bones; let soak 1.5 hours to remove blood. (Change the water every 30 minutes if it becomes too bloody.)

Heat a large pot with water (just enough to cover the pork bones), bring to a boil. Add-in the pork bones, and boil for 10 minutes.

Remove the pork bones, and discard the water. Clean the pork bones with cold running water to remove any impurities. Set aside.

Prepare the sauce.

In a small bowl, add-in all the ingredients for the sauce. Mix well.

Mix half the sauce with the radish tops and potatoes. Set aside to marinate.

Reserve the other half of the sauce for later.

Prepare the pork bone stock.

In the same large pot, add-in the pork bones,  and pour-in 3~4 liters water.

then add-in the soju, onion, leek, and ginger.

Bring to a boil on high; once boiling, turn heat to medium. Boil for 1.5 hours, uncovered.

After an hour and a half of boiling the stock, remove the vegetables (onion, leek, and ginger) from the pot, and discard. (The pork bones should be soft by this time.)

Add-in the potatoes and radish tops, and cook with the pork bones for 10 more minutes, or until the potatoes are almost done.

Add-in the leek, perilla leaves, ground perilla seeds, and the remaining sauce (Do not add-in all the sauce, just do so according to your taste.) Boil for 3~5 more minutes, until the potatoes are done, but not mushy; and the pork bones are completely cooked and very soft.

Turn off heat. Serve hot with steamed rice, and Enjoy!!

Happy Cooking!!

Korokke コロッケ (Japanese Croquette)

Korokke コロッケ (Japanese Croquette)

Ingredients:

450 g Potato

200 g Ground Beef

1 small Yellow Onion, minced

1 Egg

1/2 tsp salt

a dash of Pepper

1/4 All-purpose Flour

1 1/2 cup Panko (Japanese Breadcrumbs)

Vegetable oil for frying

Tonkatsu Sauce

Japanese Mayonnaise

Instructions:

Wash, peel, and cut potatoes into medium chunks.

In a medium pot of water, boil potatoes until soften. Mash until smooth, and set aside.

Sauté onions in a frying pan, then add-in ground beef and sauté more until they have both cooked. Drain oil.

Add sautéed onion and beef to the mashed potato, and mix them all together in a large bowl. Season with salt and pepper; Mix well.

Make flat and oval-shaped pieces about 3" in diameter and 2-3 cm high.

Fill three separate bowls each with flour, beaten egg and panko Japanese breadcrumbs.

Dip each of the korokke patties into the flour first, then the beaten egg, and finally coat with panko. (Make sure you get plenty of panko on each korokke to make sure that they become nice and crispy when you cook them.)

Heat up cooking oil in a pan about 175ºC, and fry the korokke until they are golden brown and crispy.

For an authentic way of serving this great dish, add some sliced cabbage on the side before serving.

Serve in a plate with mayonnaise or tonkatsu sauce poured over, or in a saucer.

Note:

You can use many different types of Japanese sauce for korokke, but the most common varieties are tonkatsu sauce, Japanese worcestershire sauce and chuno sauce.

For fish croquettes, replace the beef with canned salmon or tuna.

For vegetarian croquettes, simply remove the meat and make with potatoes only, or with sweet potatoes or kabocha (Japanese pumpkin); or use canned corn and peas instead of meat.