KOREAN POTATO SALAD (GAMJA SALAD)
A korean style potato salad typically served as part of the banchan for Korean barbecue.
Provided by adapted by Christina Conte
Categories Side Dishes
Time 45m
Number Of Ingredients 12
Steps:
- Wash/scrub the potatoes (you can use Russet or Yukon Gold) and put in a pot of cold water. Add about a teaspoonful of salt and bring to a boil, then simmer until cooked (check by inserting a skewer or toothpick into the center). Remove the potatoes and put on a plate, but do not discard the water.
- Bring the water to a boil and add the carrots for one minute, then remove. Chop the carrots into small pieces.
- Peel the potatoes while still warm. Mash half or more of the potatoes in a large bowl, and chop the rest into bite sized pieces.
- In a jug or medium sized bowl, whisk together the mayonnaise, mustard, vinegar, pinch of sugar and black pepper until a smooth consistency is acheived.
- Add the chopped potatoes, carrots, celery, cucumber, and apples to the bowl of mashed potatoes. You can mix or omit whatever you choose. Traditional gamja salad doesn't have celery, but I sometimes add it. Sprinkle with about ½ teaspoon of Kosher salt, and black pepper, if desired.
- Pour the creamy dressing over the vegetables and fruit. Mix well.
- Add the chopped hard boiled eggs and mix again, gently. Once mixed, cover and refrigerate until ready to serve. You can just serve as is in a bowl (I added a celery leaf).
- Or you can make individual servings in bowls using an ice cream scoop, which is the traditional way to serve it with Korean bbq.
Nutrition Facts : Calories 209 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 52 milligrams cholesterol, Fat 12 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 220 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
KOREAN POTATO SALAD
Korean potato salad (Gamja Salad) is a great creamy side dish to make for Korean BBQ meals. Addition of cucumbers and apples makes this salad extra fresh and crunchy.
Provided by JinJoo Lee
Categories Salad
Time 36m
Number Of Ingredients 9
Steps:
- Make hard-boiled eggs - use your favorite method but I usually like to start cooking the egg in cold water on medium-high, bring to a boil, cover then turn heat off and leave for 10 minutes. When eggs are done, put them in ice water, peel them.
- Roughly chop cooked eggs into small pieces. If you want to garnish the top with egg yolk, set aside 1 egg yolk and leave it uncut.
- Peel potatoes and carrots. Cut potatoes into 3/4 inch thick discs then further into 1 inch or so squares. Cut carrots into 1/2 inch discs then cut the thicker parts into halves. Basically, you want the carrots to be about 1/2 the side of a potato.
- Add potatoes to a pot and add enough water to fully cover it and then some. Add about 1/8 tsp salt. Bring to a boil and then boil on medium heat for 8-9 minutes then add the carrots. Cook about 8 minutes more until the potatoes kind of crumble when cutting with a fork and the carrots should be just softly cooked but not mush.
- While potatoes are cooking, cut cucumbers into cubes.
- Cut the apple into cubes. For color, you can just core them and cut with peels on. But if your apple is not organic or is waxed, peel it and then cut into cubes.
- Drain potatoes and carrots. Set aside and let it cool.
- In a large bowl, add potatoes, carrots, cucumbers and apples.
- To the bowl, add mayonnaise and gently mix them all up. Then add chopped eggs. Mix again.
- Add salt and sugar to taste. (About 3/8 to 1/2 tsp salt and 1/4 tsp sugar to my basic 2 potato salad).
- Mix and taste again. By now, potatoes will most likely have disintegrated and become total mush as you see in the picture and that's how it should be. But it's also fine if it is still holding shape.
- Optionally, using a sieve, grate the egg yolk on top of the potato salad.
- Serve room temperature or cold from the fridge.
Nutrition Facts : Calories 96 kcal, Carbohydrate 1 g, Protein 1 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 158 mg, Sugar 1 g, ServingSize 1 serving
GAMJA SALAD
This super simple recipe sticks to the standard ingredients of a Korean potato salad, but feel free to add canned corn, cubed ham, raisins, apple, cooked macaroni and more. Subtly sweet and tangy, it is perfect as a banchan for a Korean BBQ night, as a standalone banchan or as filling for a sandwich made with very soft milk bread slices.
Provided by Food Network Kitchen
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Add the cucumber and carrot to a medium bowl and season with 1/2 teaspoon salt. Let sit for at least 15 minutes.
- Prepare an ice bath and set aside.
- Put the potatoes in a large pot, cover with at least 1 inch of cold water and season lightly with salt. Carefully add the eggs. Bring the water to a boil over medium-high heat and cook until the potatoes are fork-tender, 8 to 10 minutes. Transfer the eggs to the ice bath with a slotted spoon. Drain the potatoes in a colander and transfer to a large bowl. Mash while still hot. Season with salt.
- Remove the eggs from the ice bath and peel. Cut one of the eggs in half and remove and reserve the yolk for later use. Chop the remaining eggs and egg whites finely and add to the mashed potatoes.
- Put the cucumber and carrot in a dry towel and squeeze out and discard the liquid. Add the cucumber, carrot, mayonnaise, sugar, rice vinegar and onion to the mashed potato mixture and fold to combine. Season with salt.
- Scoop portions with an ice cream scoop onto small side dishes/banchan plates and pass the reserved yolk through a fine-mesh sieve over the portioned salads.
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KOREAN POTATO SALAD RECIPE (GAMJA SALAD) - HUNGRY HUY
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- Potatoes: Clean, peel, and cube your potatoes into ½ inch pieces. In a large pot of water over medium-high heat, add the potatoes and the salt for boiling. After the water reaches a boil, continue to boil for about 10 minutes or until you can pierce the potatoes easily with a fork. When the potatoes are done, transfer the cooked potatoes into a strainer and allow them to dry off on the counter while you start the cucumbers, eggs, and carrots. NOTE: Don’t throw away the water. You will be using the water for the eggs and carrots.
- Cucumbers: Slice the cucumbers as thinly as possible and salt them with ⅓ of the seasoning kosher salt. Mix until the salt coats all of the cucumbers. Set aside for 10 minutes to disgorge all of the excess water in the cucumbers. After 10 minutes, place the cucumbers in a strainer and run the cucumbers under running water to remove the salt. Using your hands, squeeze out as much water from cucumbers as possible, but don’t damage the cucumbers. Place them into a bowl and mix in the rice wine vinegar to season.
- Eggs: Place the eggs into the boiling water and boil for 11 minutes. Make an iced-bath of water to cool down the eggs in a mixing bowl filled with enough water to cover the eggs and about a handful of ice. Transfer the eggs into an iced-bath for 2 minutes. Remove the eggs, then peel them. Slice them in half and remove the egg yolks. Julienne the egg whites and then cut them into smaller ⅛ inch pieces. Crumble the boiled egg yolk pieces in between your hands. Reserve about ¼ of the egg yolk crumbles in another bowl.
- Carrots: Peel and cut the carrots into ⅛ inch pieces. Put the carrots into the boiling water and blanch for 2 minutes or until the carrots have slightly softened, but still have a bite. Remove carrots and run them under cold water until they’re at room temperature.
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