Gamja Salad, or Korean potato salad, is a vibrant and flavorful side dish that's a staple at Korean gatherings and family meals. Unlike its creamy American counterpart, this version boasts a refreshing, subtly sweet and tangy profile, thanks to a delightful blend of mayonnaise, mustard, vinegar, and a touch of sweetness. The perfectly cooked potatoes are tossed with a medley of crunchy vegetables and a unique seasoning blend, resulting in a captivating textural and flavor experience. It’s surprisingly easy to make, and the result is a dish that’s both incredibly satisfying and endlessly adaptable to your own taste preferences.
This recipe provides a simple yet delicious approach to making Gamja Salad, perfect for both beginners and experienced cooks. Whether you're looking for a tasty side dish for your next Korean BBQ feast or simply want to try something new and exciting, this recipe is sure to become a favorite. Ready to dive in and create your own batch of this addictive Korean potato salad? Let's get started with the step-by-step instructions below!
Tools Needed
- Heavy-bottomed pot
- Egg timer
Ingredients
- Potatoes: 1 lb
- Eggs: 3
- English Cucumber: 1 cup
- Salt: 1/4 teaspoon + a pinch
- White Pepper: 1/4 teaspoon
- Rice Syrup or Sugar: 2 tablespoons
- Mayonnaise
- Water: 2 cups
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Boil three eggs for 17 minutes in two cups of water. Cool in cold water.
- Peel and cut the potatoes into half-inch thick slices. Rinse to remove excess starch.
- Boil potatoes in a pot with one cup of water, a pinch of salt over medium-high heat.
- Chop the English cucumber, removing the seeds and discarding the core.
- Season the chopped cucumber with 1/4 teaspoon of salt and mix well to draw out excess water. Squeeze out excess water.
- Shell the boiled eggs and separate the yolks and whites. Mash the egg yolks into a powder.
Step 2. Cook and Mash the Potatoes and Eggs
- Once the potatoes are cooked and the water has evaporated, mash them.
Step 3. Combine and Season
- Combine the mashed potatoes with the mashed egg yolks, egg whites, and cucumber.
- Season with 1/4 teaspoon of white pepper, 2 tablespoons of rice syrup (or sugar), and mayonnaise.
- Mix well to combine all ingredients.
Step 4. Serve
- Serve and enjoy! You can make sandwiches with the potato salad.
Read more: Spicy Crunchy Korean Stuffed Cucumber Kimchi (Oi-sobagi) Recipe
Tips
- Larger potatoes are easier to peel.
- If you prefer a sweeter salad, add more rice syrup or sugar.
- The salad tastes better chilled, so store it in the refrigerator.
Nutrition
- N/A
FAQs
1. Can I make Gamja Salad ahead of time?
Yes! Gamja Salad tastes even better the next day after the flavors have melded. Make it a day or two in advance and store it in the refrigerator.
2. What can I substitute for mayonnaise?
While mayonnaise is traditional, you can try using a vegan mayonnaise alternative or a mixture of plain yogurt and a little olive oil for a lighter option. The flavor will be slightly different.
This easy Gamja Salad recipe is a perfect addition to any meal, bringing a burst of flavor and texture to your table. Enjoy the satisfying crunch and unique taste of this Korean classic, and don't hesitate to experiment with different vegetables or seasonings to personalize your recipe. Happy cooking!