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Classic Korean potato salad that’s creamy, crunchy, sweet and savory. It’s most often enjoyed as a banchan {Korean side dish} or with Korean chicken. It’s a great cool and refreshing compliment to spicy Korean stew or rich fried chicken. It travels well and multiplies for plenty, making this an easy staple for family gatherings, parties or picnics.
Ingredients:
2 chopped potatoes
2 eggs
1/4 c diced bell pepper
1/2 c chopped cucumber
1/4 c diced onion
1/4 c diced carrot
1/2 tb sugar
Salt to taste
1/4 c of mayo
✨ 3 Korean Banchan {Side Dishes}:
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Ingredients
2 chopped potatoes
2 eggs
½ tb baking soda
½ c chopped cucumber + salt
ÂĽ c diced onion
ÂĽ c diced bell pepper
ÂĽ c diced carrot
½ tb sugar
Salt to taste
ÂĽ c of mayo
Instructions
Bring the chopped potatoes and water to cover to a boil together and cook until tender.
Cover the eggs in at least an inch of water and sprinkle in the baking soda. Bring to a boil and when it does, turn off the heat and clamp on the lid for 10 minutes. Drain and rinse with cool water and peel/chop. Reserve 1 egg yolk.
Liberally sprinkle the cucumber with salt and set aside for 10 minutes then rinse/drain.
Cover the onions with cold water and set aside for 10 minutes then rinse/drain.
Combine the potatoes, egg, cucumber, onion, bell pepper, carrot, sugar, salt and mayo together.
Before serving, garnish with the reserved crumbled yolk.
Music by: Epidemic Sound
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