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
KOREAN POTATO SALAD
Korean potato salad is an adaptation of America's most popular potato salad, but has its own identity when using Korean mayonnaise. It's creamy with a hint of sweetness, yet tangy and savory with layers of flavor and a variety of textures.
Provided by lutzflcat
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 1h45m
Yield 4
Number Of Ingredients 12
Steps:
- Place potatoes in a large pot of salted cold water. Bring to a boil and cook until potatoes are tender, 15 to 20 minutes. Add carrots during the last 3 minutes of cooking. Drain and set aside.
- Place cucumber slices in a strainer and sprinkle with salt, coating the slices. Let sit for 10 to 15 minutes. Thoroughly rinse cucumbers and transfer to a stack of paper towels or a dry kitchen towel. Give them a good squeeze until most of the moisture is removed. This is an important step if you don't want to end up with a runny dressing.
- Cut hard-boiled eggs in half, and set aside 1/2 of 1 yolk. Cut egg whites and remaining yolks into small pieces.
- Place potatoes and carrots in a large bowl. Mash gently by pressing down with the back of a spoon until mostly mashed, but still a bit chunky. Mix in chopped egg, cucumber, red onion, apple, and black pepper.
- Whisk mayonnaise, gochujang, sesame oil, and ginger together in a bowl; fold into the potato mixture.
- Grate reserved egg yolk over the potato salad, and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 486.1 calories, Carbohydrate 37.2 g, Cholesterol 119.9 mg, Fat 35.4 g, Fiber 3 g, Protein 7.3 g, SaturatedFat 5.7 g, Sodium 867.9 mg, Sugar 5 g
KIMCHI POTATO SALAD
Being half Korean, I am always looking for ways to fuse my love of kimchi into pretty much anything that I make. After making this potato salad, I HAD to write this one down. It was fabulous. This recipe is a smaller batch recipe since I assumed most of my friends coming over do not have the same taste for kimchi as I do. This is such an easy recipe to manipulate according to taste and spice level. I used a potato medley from Costco that had small purple potatoes, yukons, and red potatoes.
Provided by janice.omalley
Categories Potato
Time 20m
Yield 2 1/2-3 cups, 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Put potatoes in a pot of cold water and a handful of salt. Boil roughly 15-18 minutes. (Do not over boil or it will fall apart)
- Rinse with cold water so that you can cut the potatoes in half without burning your fingers. Cut potatoes in half and then pour 1 1/2 Tbsp of apple cider vinegar. Set aside.
- In a small bowl, mix together the mayo, sugar, salt, gochujang, and remaining 1/2 Tbsp of apple cider vinegar.
- In a large bowl, add the shredded carrot (you can use the large cheese grater setting), sliced green onion, and chopped cilantro.
- Add the mayo dressing and the potatoes to the large bowl and mix gently. Refrigerate, then enjoy.
GAMJA SALAD WITH CUCUMBER, CARROT AND RED ONION
Gamja ("potato") salad is likely to be included among a sea of other banchan at Korean restaurants, and is typically mounded on a plate using an ice cream scoop. It's similar to mashed potatoes in texture, mayo-laden like many potato salads, and studded with crunchy vegetables and hard-boiled egg. It's generally a restaurant food, but when home cooks do make it, the salad might be sandwiched between two slices of soft white bread and eaten for lunch. The world is your oyster when it comes to gamja salad: It may include apples, peas, corn kernels, raisins and even nuts, and you can add whatever you like and nix whatever you don't. But the cucumber is gibon ("standard"), and essential, because it adds a vegetal freshness that pulls this dish back from feeling heavy in any way.
Provided by Eric Kim
Categories dinner, snack, salads and dressings, vegetables, side dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a small bowl, combine the cucumber, red onion and 1 teaspoon kosher salt. Set aside to sweat slightly.
- Bring a medium pot of salted water to a boil. Add the carrot and cook until tender-crisp, 2 minutes. Remove with a slotted spoon or fine-mesh sieve and set aside.
- Add the cubed potato and egg to the boiling water. Cook the egg for 10 minutes and the potatoes until fork-tender, 15 to 20 minutes. While the potato finishes cooking, run the hard-boiled egg under cold tap water. Peel the egg, finely chop it, then add it to a medium bowl. When the potato is cooked, transfer to the bowl with the egg and mash with a fork until uniform.
- Add the mayonnaise, sugar and vinegar to the mashed potato mixture and stir to coat. Season to taste with salt and pepper. Squeeze the salted cucumber and red onion with your hands (discarding any liquid), and fold them into the potato and egg mixture along with the cooked carrot.
- To serve, scoop the potato salad onto a plate using an ice cream scoop, and eat warm or at room temperature. (To store for later, transfer to a resealable container and keep in the refrigerator for 3 to 5 days. This salad even tastes great cold, straight out of the fridge.)
KONA K'S KOREAN-STYLE POTATO SALAD
Many Korean restaurants serve this potato salad as "banchan" (the side dishes that accompany your meal). In my opinion, the key is the Kewpie Mayonnaise. It's pretty readily available at any Asian market. Although you can substitute regular mayo, I'd highly recommend using Kewpie.
Provided by Kona K
Categories Potato
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cube potatoes, and boil along with carrot until they are very tender.
- Remove potatoes and carrot from water and mash with a fork. A few lumps are okay-- they do not have to be mashed potato consistency.
- Chop cucumber, onion, eggs, apple and deli ham into small pieces (remove seeds from apple). Add to potato-carrot mixture.
- Slowly stir in mayo, and mix well. Continue adding mayo until desired consistency is reached (salad should be creamy and soft).
- Add salt and pepper, to taste.
- Chill well before serving.
More about "korean potato salad food"
KOREAN POTATO SALAD RECIPE | COZYMEAL
From cozymeal.com
Cuisine KoreanTotal Time 45 minsCategory AppetizerCalories 278 per serving
- Add cooled diced potatoes, shredded carrots, diced hard boiled eggs, diced cucumbers and diced apple to the bowl. Gently fold all of the ingredients to combine.
- Serve Korean potato salad as a side dish, on toasted bread or in lettuce wraps. Refrigerate until serving. Enjoy!
KOREAN POTATO SALAD RECIPE (GAMJA SALAD) - HUNGRY HUY
From hungryhuy.com
5/5 (1)Total Time 50 minsCategory Salad, Side Dish, SidesCalories 285 per serving
- 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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