Gamja Jorim with crispy rice noodles and pickled Daikon

Ingredients

• FOR THE POTATOES:
• 500g Baby potatoes, Halved
• Pinch of salt
• 2 Tbls neutral oil
• FOR BRAISING:
• 1 Brown onion, Diced
• 4 Cloves garlic, Minced
• 1 Cup vegetable broth, Low sodium
• 1/4 Cup Soy sauce, Low sodium
• 1 Tbls Rice wine vinegar
• 2 Tbls Rice Syrup
• 2 Tsp Gochugaru (Korean red pepper)
• 1 Carrot, Finely diced
• 2 Tsp Black sesame oil
• 1 Scallion, Thinly sliced
• CRISPY RICE NOODLES:
• 100g Vermicelli rice noodles
• Boiling water
• PICKLED DAIKON RADISH:
• 250g Daikon radish, Sliced thin with a peeler.
• 1/4 Cup Sugar
• 1/2 Tbls Salt
• 1/2 Tbls Rice wine vinegar
• Yellow Food Colouring (optional)
• GARNISH:
• 1 Scallion, Thinly sliced
• Toasted sesame seeds
• Salad Leaves

Method

1. PICKLED DAIKON:
2. Place all the pickling ingredients along with the Daikon into a ziplock bag and remove as much air as possible, place in the fridge to pickle.
3. GAMJA JORIM:
4. Heat the 2 Tablespoons of neutral oil in a pan on medium to high heat and add the potatoes and a pinch of salt. Cook until the potatoes are golden and form a crust, Stirring occasionally (about 10 minutes).
5. Add onion and garlic and cook, stirring, until garlic is golden (about 3 minutes).
6. Add in vegetable stock, soy, rice syrup, vinegar and Gochugaru and stir to combine. Bring to a simmer and cook for 10 minutes.
7. Add carrots and continue cooking until liquid has reduced to a sticky sauce, stirring occasionally (about another 7 or 8 minutes).
8. Remove from the heat, Add sesame oil and scallions and stir through.
9. CRISPY RICE NOODLES:
10. Whilst the potatoes are cooking pre heat the oven to 160C
11. In a heat proof bowl cover the noodles with boiling water and let sit for 5 minutes.
12. Drain the noodles in a colander and rinse with cold water
13. To make the noodle basket I turned a metal batter dispenser upside down and arrange the noodles around the cone end. you can make any shapes you like. Place some baking paper on a baking tray and arrange your noodles into your desired shapes.
14. Bake for about 15- 20 minutes, or until the noodles are crisp. Keep checking them to make sure they don't burn.
15. Remove the noodles from the oven and allow to cool completely.
16. ASSEMBLY:
17. Place your noodle basket (or other shape) onto the plate and fill with the braised potatoes.
18. Place some salad leaves and some pickled Daikon alongside the potatoes.
19. Garnish with scallions and toasted sesame seeds.

Product used in recipe

• Obento - Rice Wine Vinegar