14.195 Gamja Project (11) Potato Fried Rice

Cycle 14 – Item 195

19 (Wed) July 2023

Potato Fried Rice

3.0

by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with IZ

The Gamja Project (11)

In this series, I cook potato dishes using freshly harvested gamja gifted to us from a neighboring farmer at the cabin (for more background and related posts, see THE GAMJA PROJECT).

A few splashes of miso helped to season and color the potatoes, but didn’t otherwise impact the flavor profile of the final dish.

Some of the dishes in the project thus far have come about spontaneously, such as the Thai-ish one (see 14.185 Stir-Fried Potatoes & Fishcakes with Thai Basil), and the Swedish-ish one (see 4.186 Steamed Potatoes with Dill Alioli (and Pan-Seared Salmon)).  Tonight, I had leftover rice and leftover miso (see 14.187 Jagaimo Misoni), so I combined them to improvise a fried rice.

I go with Pulmuone by default, but any brand is fine.

In YouTube videos on Korean fried rice (usually kimchi fried rice), they emphasize “essential” ingredients, such as sesame oil and/or butter and/or SPAM and/or fried egg (and/or kimchi juice and/or gochujang), which I agree are important under certain contexts.  Alas, an often overlooked ingredient is dried laver (i.e., “gim”), which immediately makes any dish – such as soup (see for example 14.084 Jeonju-Style Kongnamul Gukbap), porridge (see for example 14.003 Icebox Juk), noodles (see for example 13.329 Myeolchi Guksu), fried rice (see for example 13.303 Haemul Tang Bokkeumbap) – taste Korean and taste better.  The most convenient way is to use a packaged product, in which the seaweed is seasoned and formed into crumbles for easy application, but any type of dried/roasted seaweed will work.

Very wholesome overall.

2.2 kg of potatoes remaining.

(See also HANSIK)

(See also PULMUONE)

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