Best 2 Korean Potato Salad Recipes
**Explore the Delightful Flavors of Korean Potato Salad: A Culinary Journey from Classic to Fusion Sensations**
Embark on a culinary adventure with Korean potato salad, a delectable dish that combines the familiar flavors of potato salad with the vibrant essence of Korean cuisine. This versatile dish, often served as a refreshing side or a delightful main course, offers a symphony of textures and tastes that will tantalize your palate. Discover the classic Korean potato salad recipe, featuring a harmonious blend of potatoes, vegetables, and a tangy dressing. For a unique twist, explore fusion variations that incorporate Korean ingredients like kimchi, gochujang (Korean chili paste), and sesame seeds. Whether you prefer the traditional approach or crave culinary innovation, this collection of Korean potato salad recipes will guide you in creating a dish that is both delicious and visually appealing. Get ready to impress your family and friends with this Korean culinary gem!
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
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.
Tips:
- Choose the right potatoes: Waxy potatoes like Yukon Gold or Red Potatoes are best for Korean potato salad, as they hold their shape well during the cooking process.
- Cook the potatoes just right: Overcooked potatoes will become mushy and break apart, so be careful not to let them cook for too long.
- Use a sharp knife to thinly slice the potatoes: This will help them absorb the flavors of the dressing better.
- Don't be afraid to add some heat: A little bit of chili powder or gochugaru (Korean chili powder) can give the potato salad a nice kick.
- Serve the potato salad cold or at room temperature: It's great as a side dish or as a main course with some grilled meat or fish.
Conclusion:
Korean potato salad is a delicious and versatile dish that can be enjoyed as a side dish or as a main course. With its creamy and tangy dressing, and the addition of vegetables like carrots and cucumber, it's a great way to add more flavor and nutrition to your meals. Whether you're looking for a quick and easy side dish or a unique and flavorful main course, Korean potato salad is a great option.
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