I started with ”I’ll make one of my Dad’s favorites – kielbasa and sauerkraut. ” Then I decided, delicious but boring. I decided I would head over to Korea but made some changes in the journey; I didn’t fry the potatoes like the original; I baked them. I don’t make my own kimchi, and in Korea, fresh not smoked kielbasa is used. The garnishes were my idea, so this is just a spicy, garlicky, delicious fraud, but I hope you like it.
1 pound kielbasa, smoked
1 16-ounces jar kimchi
16 ounces baby potatoes, sliced 1/8 inch thick
Salt and pepper (I used salt substitute)
1 tablespoon honey (from Erin Elderberry’s)
4 tablespoons olive oil
2 tablespoons gochujang paste
2 tablespoons green onion
1/2 teaspoon toasted sesame seeds
Cooking oil for wok
Preheat oven to 375.
Using a mandolin, cut baby potatoes in 1/8 inch slices.
In a bowl, toss potatoes with olive oil, salt, and pepper.
Place on a foil-lined baking sheet and bake for 25 minutes, turning over after 15 minutes. They should be brown and crunchy on the edges. Set aside.
Heat wok to medium high; add oil and kielbasa and cook until lightly browned. Toss occasionally.
Add potatoes and cook for 3-5 minutes.
Add kimchi and toss; cook for 3 minutes.
Add gochujang paste and honey and stir.
Served topped with green onions and sesame seed.