Korean Temple Food Week
Recipes
Side Dishes
Grills
Grilling
· 2 Potatoes
· 5 Peeled Chestnuts
· 5 Jujubes
[Sauce]
· 3T Grain Syrup
· 2T Naturally Brewed Soy Sauce
· 2T Sesame Seeds
· 3T Perilla Oil
Peel the potatoes, slice into thin pieces and soak in water to remove excess starch.
Cut into thin strips the chestnuts and jujubes.
Put the oil in the pan and Pan-fried the sliced potatoes.
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.
When the sauce start to boil, turn off the heat and coat the pan-fried potatoes with sauce.