Korean cooking forum topics:
I’m not sure what this side dish is called & I’d really like to make it at home. The few times I’ve had it, it had thin slices of carrots and zucchini.
Here is a recipe that you can try while waiting for Maangchi’s recipe.
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.”
6 medium potatoes
1 sweet onions
2 hardboiled egg
2 slices deli ham
1/2-3/4 cup kewpie mayonnaise
salt and pepper, to taste
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.
thanks for posting that recipe; it has a few things that weren’t in the ones i’ve tried—but i did mention to my husband that i’d like to try it with eggs.
i’ll try this one this weekend;
I would also add corn!! When I have had this salad before, I have always found the versions that include corn to be very tasty!
Thanks for posting the recipe @georgia!
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