Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Watch how to make this recipe.
Gamja Salad
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- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 276
- Total Fat
- 17 g
- Saturated Fat
- 3 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 6 g
- Cholesterol
- 101 mg
- Sodium
- 526 mg
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.
- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 276
- Total Fat
- 17 g
- Saturated Fat
- 3 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 6 g
- Cholesterol
- 101 mg
- Sodium
- 526 mg
Ingredients
Directions
- 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.
Cook’s Note
Any leftovers can be stored in an airtight container in the refrigerator for up to 4 days or make yourself a sandwich, using very soft milk bread slices.
