Korean-style Meaty Stuffed Potatoes | www.kimchimom.com

Stuff, Roll, and Wrap. The possibilities and creations are endless with these methods of preparing a dish. Whether one wraps, stuffs, and rolls as a method to add more flavor, or for convenience, or simply for aesthetics. The big treat is almost always is in the stuffing, the center of the wrap or the roll.

Today I’m using the method of stuffing, and I’m stuffing the humble potato. When I think potatoes, I think of this spicy Korean (of course) spicy pork and potato soup or gamjatang. The soup has a soothing pork-based broth that is complemented by the peppery flavor of perilla or kkaenip and the potato adds a little more heft to this hearty soup. This soup is the inspiration for my Meaty Stuffed Potatoes for Sunday Supper!

Korean-style Meaty Stuffed Potatoes #SundaySupper
 
Inspired by the Korean pork and potato soup, gamjatang!
Author:
Recipe type: Main
Cuisine: Korean Inspired
Serves: 3-4
Ingredients
  • 2 Russet potatoes
  • Cooking oil
  • ½ pound ground pork
  • 1 teaspoon minced ginger
  • 2 cloves garlic, minced
  • 1 Tablespoon kochujang (Korean spicy red pepper paste)
  • 2 Tablespoons dwaenjang (Korean soybean paste)
  • ¼ cup thinly sliced kkaenip a.k.a. perilla (about 5 large leaves)
  • 1 teaspoon kochugaru (red pepper powder)
  • 1 Tablespoon sesame seeds
  • 2 teaspoons sesame oil
  • About ½ cup Sour cream
  • 2 leaves kkaenip, finely chopped
  • 2-3 stalks scallions, thinly sliced
Instructions
  1. Preheat the oven to 400 degrees F. Scrub the potatoes clean. With a fork, pierce the potatoes several times. Once the oven is ready, bake the potatoes on a baking sheet for 1 hour. Alternatively, you can “bake” the potatoes in a microwave oven for 10 minutes on high.
  2. Prepare the pork while the potatoes are baking. Heat a medium-sized non-stick skillet over medium-high heat. Add 1 tablespoon of cooking oil. Add the ground pork, breaking it apart with a large spoon as it cooks. Once it starts to brown, add the ginger, garlic, kochujang, dwaenjang, kochugaru, and kkaenip. Stir until the pork is completely coated. Take off the heat and set aside.
  3. When the potatoes are done, set aside until cooled enough to handle. Note: do not turn off the oven quite yet. Cut the potatoes in half lengthwise. With a spoon, carefully scoop out the potatoes and add to the pork mixture. No need to scoop out everything; leave enough potato so that the halved potato maintains its shape. Stir the potatoes with pork mixture, add the sesame oil, and sesame seeds until thoroughly combined.
  4. Scoop approximately ¼ of the mixture into each of the potato halves. If you need to reheat, place the stuffed potato halves onto a baking sheet and place in the preheated oven. Bake for about 10-15 minutes until heated through.
  5. Remove the potatoes from the oven. To serve, top the potatoes with a dollop of sour cream, a few fingerfuls of scallions and chopped kkaenip.

 

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