Rich, sweet and savory Korean style potatoes with rice, sesame carrots, tangy cucumbers, nori, spinach, and kimchi.

Notes:
All ingredients (al gamja jorim, rice, sesame carrots, and tangy cucumbers) can be made ahead of time and assembled into a bowl when you’re ready to eat.

Prep
20 mins
Cook
40 mins
Serves
4
Ingredients
30

Equipment

  • Skillet
  • Medium bowl

Ingredients

Al Gamja Jorim:

  • 1 lb Little Potatoes
  • 1 Tbsp oil
  • 2 cloves garlic, minced
  • 2 cups water
  • 2 Tbsp soy sauce
  • 2 Tbsp raw agave nectar (or corn syrup)
  • 1/2 Tbsp rice wine vinegar
  • 1 tsp sriracha
  • 1 tsp sesame oil
  • (For garnish) toasted sesame seeds
  • (For garnish) green onion, chopped

Sesame Carrots:

  • 1 large carrot, julienned
  • 1/2 Tbsp soy sauce
  • 1/2 tsp sesame oil
  • 1/2 tsp agave
  • 2 tsp toasted sesame seeds

Tangy Cucumbers:

  • 2/3 cucumber, cut in half and julienned
  • 1 Tbsp rice wine vinegar
  • 1 clove garlic, minced
  • 1 green onion, thinly sliced
  • 2 tsp soy sauce
  • 1 tsp agave
  • 1 tsp toasted sesame seeds

Toppings:

  • (To taste) rice, cooked
  • (To taste) vegan kimchi
  • (To taste) green onion, thinly sliced
  • (To taste) toasted sesame seeds
  • (To taste) spinach, julienned
  • (To taste) nori, cut into strips
  • (To taste) bean sprouts

Instructions

  • Make the Al Gamja Jorim:

    In a skillet, heat oil over medium heat. Add potatoes, cover and cook for 15 minutes, jostling the pan/stirring the potatoes often.

  • Step 2

    Add the garlic and stir, cooking for one minute.

  • Step 3

    Add the water, soy sauce, agave, and sriracha. Turn up to a gentle simmer, cover, and cook until the potatoes are wrinkly and tender throughout and the sauce is nearly thick (Note: If the potatoes are cooked but the sauce isn’t reduced enough, uncover and continue to simmer. If the sauce has thickened up but the potatoes aren’t cooked, rehydrate the sauce with 1/2 cup water and continue to cook, covered.)

  • Step 4

    Add the sesame oil, stir, and remove from heat. Toss with toasted sesame seeds. Serve over rice with your choice of toppings.

  • Make the Sesame Carrots:

    Combine all ingredients and refrigerate until ready to use.

  • Make the Tangy Cucumbers:

    Combine all ingredients and refrigerate until ready to use.

  • Assemble the Bowls:

    Start with a bed of hot rice. Top with warm potatoes and your choice of toppings (fresh julienned spinach, sesame carrots, tangy cucumbers, kimchi, nori, bean sprouts, green onion, and toasted sesame seeds.) Enjoy!