Actually there are 2 firsts in this Dosirak!
It’s the first time that I have included potato for my lunch & it’s the first time that I made this potato side dish: Gamjajorim!
Gamjajorim is a potato side dish, it can be eaten warm, tepid or cold and once made, keeps for a few days if stored in the fridge. The best potatoes to use are firm, waxy ones, as these keep their shape better. Also, make sure that you cut the potato cubes the same size to ensure even cooking.
Recipes can be found here at Maangchi or at Aeri’s Kitchen , they are both very similar. Maangchi uses olive oil though and adds onion. I wasn’t sure about olive oil, so I substituted this for sunflower oil as I think the taste is better suited. I also left out the onion and followed the quantities in Aeri’s recipe for the corn syrup.
Here it is, freshly made:
I prepared this yesterday, so this morning I only had to add the other elements, which are some sweet chicken pieces, salad, carrot, radish and some corn on the cob. I also added 2 apricots.
It all just fitted in my lunch box, it’s a good thing the lid of this box closes very tightly…
Will definitely make Gamjajorim again, it’s very easy and delicious!