Side dish
Delicious Korean Potato Salad: Simple Gamja Salad Recipe
Move over mayonnaise, there’s a new potato salad in town! Gamja Salad, also known as Korean potato salad, puts an exciting twist on a classic side dish. Trading in heavy creaminess for a bright, nutty dressing, Gamja Salad highlights fresh flavors like sesame oil, green onion, and just the right amount of spicy kick. This light, crunchy potato salad is a beloved accompaniment to many Korean barbecue meals. What makes Gamja Salad so special?
Let’s explore the ingredients and techniques that give it signature taste and texture. Once you try it, this potato salad with Korean flair might just become your new favorite.
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All About Korean Potato Salad
Standout Korean Flavors
Several key components help Gamja Salad stand apart from Western-style potato salads:
- Gochugaru: Coarsely ground Korean chili powder that provides mild heat and color.
- Sesame oil: Nutty, robust oil that forms the base of the dressing.
- Rice vinegar: Mild, sweet acidity to balance the oil and spice.
- Green onion: Fresh, aromatic flavor and added crunch.
These ingredients meld to create a light dressing that coats the potatoes without weighing them down. The potatoes retain their texture amidst zesty Korean flavors.
The Perfect Accompaniment
In Korea, Gamja Salad is often served alongside grilled meats like bulgogi and galbi. Its cool, creamy starch nicely balances the savory umami and spice from the meat. The salad also pairs well with other classic Korean dishes like bibimbap, japchae noodles, and kimchi jjigae stew. A few crunchy bites of Gamja Salad offer the perfect palate cleanser!
Now let’s look at how to assemble this tasty salad at home. We’ll cover everything from ingredient prep to proper mixing techniques. Get ready to give your potato salad a makeover!
Ingredients and Equipment
Making outstanding Gamja Salad starts with gathering the right components. Here’s what you’ll need:
Pick the Spuds
Go for starchy, fluffy potato varieties like:
- Russet – Classic choice, readily available
- Yukon Gold – Waxy, holds shape when cooked
- Yellow Finn – Smooth, buttery flavor
Avoid red potatoes, which are lower in starch. The starch content helps the potatoes absorb the tangy dressing.
Seek Fresh Ingredients
Some tips for choosing ingredients:
- Gochugaru – Look for a bright, robust red color. Avoid any dull or gray powder.
- Scallions – Seek crisp, blemish-free stalks with bright green tops.
- Vinegar – Check the label for expiration. Give it a sniff to ensure it hasn’t spoiled.
Helpful Tools
You’ll need just a few kitchen tools:
- Chef’s knife for chopping onions and scallions
- Cutting board for prepping veggies
- Large pot with lid for boiling potatoes
- Colander for draining potatoes
- Mixing bowls for dressing and tossing salad
- Measuring cups and spoons
Now for the fun part – let’s make it!
How to Make Korean Potato Salad?
Follow these steps for potato perfection:
Cook the Potatoes
- Peel and dice potatoes into 1-inch cubes. Rinse well.
- In a pot, boil diced potatoes in lightly salted water for 12-15 minutes until fork tender but not falling apart.
- Drain and let potatoes steam dry for 2 minutes. Transfer to mixing bowl.
Tip: Avoid overcooking. Potatoes should retain shape and resist mashing when stirred.
Make the Dressing
- In a small bowl, combine sesame oil, rice vinegar, sugar, mustard, and gochugaru.
- Add minced garlic and whisk dressing vigorously until incorporated.
- Taste and adjust flavor balance as needed. Add vinegar for tang or sugar to tone down spice.
Combine and Chill
- Pour dressing over warm potatoes and stir gently to coat.
- Let potatoes cool completely so flavors absorb, about 30 minutes.
- Once cooled, add chopped onion and scallions and toss gently.
- For best flavor, refrigerate salad 1-2 hours before serving.
Serving Suggestions
Now onto the best part – eating! Gamja Salad shines as either:
A Banchan Side
Serve chilled Gamja Salad alongside quintessential Korean dishes:
- Grilled meats like bulgogi, galbi, or pork belly
- Hearty stews like kimchi jjigae or doenjang jjigae
- Fried classics like vegetable pancakes or shrimp tempura
- Bibimbap rice bowls topped with a fried egg
A few bites refresh the palate perfectly between spicy, savory courses.
A Salad or Wrap Filling
Pile Gamja Salad into lettuce wraps, sandwiches, or bowls:
- Spoon into a lettuce leaf and top with kimchi and sliced meat
- Stuff into a whole wheat pita or sandwich bun
- Heap into a bowl and top with crunchy roasted seaweed
Get creative with recipes! The light dressing and crunch pair well with many flavors.
Conclusion: Korean Potato Salad
For your next picnic or summer cookout, impress guests with this modern Korean spin on potato salad. Keep these tips in mind:
- Seek out top-quality ingredients for optimal flavor, especially the gochugaru.
- Allow potatoes to cool fully before mixing in the dressing to prevent gumminess.
- Add the spicy gochugaru, onions, and scallions gradually until desired taste is reached.
- Chill for 1-2 hours for the best melding of flavors and textures.
With its balanced spices, crunchy textures, and simple vegetable ingredients, Gamja Salad brings a tasty new personality to the potato salad party. Give this Korean favorite a try – your tastebuds will thank you! Explore more Korean sides and condiments to mix up your next backyard barbecue or summer dinner.
Ingredients
- Core Ingredients (5-6):
- 1-1 ½ pounds Russet potatoes
- 3-4 tablespoons Kewpie mayonnaise (or mayonnaise of your choice)
- ½ cup chopped vegetables (cucumber, carrot, peas are common)
- Salt and pepper to taste
- 2-3 hard-boiled eggs (diced)
- Optional Ingredients (2-6):
- 1 tablespoon sugar
- 1 teaspoon rice vinegar or sesame oil
- Chopped ham or cooked chicken
- Diced apple or grapes (for a touch of sweetness)
- Chopped green onion or fresh herbs for garnish
Instructions
- Cook the Potatoes: Wash and peel the potatoes. Cut them into bite-sized cubes (½ - 1 inch). In a medium pot, cover the potatoes with cold water and add a generous pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are fork-tender. Drain the potatoes and return them to the pot.
- While the Potatoes Cook: Prepare the vegetables. Dice the cucumber, carrot, and peas (or other chosen vegetables) into small pieces. If using optional ingredients like ham, chicken, apple, or grapes, chop them into similar bite-sized pieces. Hard-boil the eggs and chop them as well.
- Mash the Potatoes (Optional): For a smoother texture, mash about half of the cooked potatoes with a potato masher or fork. Leave the remaining potatoes in cube form for a bit more texture.
- Combine: In a large bowl, combine the cooked potatoes (mashed and cubed), chopped vegetables, diced eggs, and mayonnaise.
- Season: Gently fold everything together until well combined. Season with salt and pepper to taste. You can also add a sprinkle of sugar (optional) for a touch of sweetness, or a drizzle of rice vinegar or sesame oil (optional) for a hint of tanginess.
- Chill (Optional): For chilled salad, cover and refrigerate for at least 10 minutes or up to overnight to allow the flavors to meld.
- Serve: Garnish with chopped green onion or fresh herbs (optional) and serve chilled or at room temperature.
Notes
- Potato Choice: Russet potatoes are commonly used for their fluffy texture, but waxy potatoes like Yukon Gold can also be used for a slightly different texture.
- Mayonnaise: Kewpie mayonnaise is a popular choice due to its creamy texture and subtle sweetness. You can substitute with your preferred mayonnaise brand.
- Vegetables: Feel free to experiment with different chopped vegetables like celery, bell pepper, or corn.
- Adjustments: The amount of mayonnaise can be adjusted to your desired level of creaminess. Taste and adjust the seasonings as needed.
Nutrition Facts
Korean Potato Salad Recipe (Gamja Salad)
Serves: 4-6
| Amount Per Serving: | ||
|---|---|---|
| Calories | 300-400 | |
| % Daily Value* | ||
| Total Fat 10-20 g | 15.4% | |
| Saturated Fat 3-5 g | 15% | |
| Trans Fat 0 g | ||
| Cholesterol 100-150 mg | 33.3% | |
| Sodium 300-500 mg | 12.5% | |
| Total Carbohydrate 30-40 g | 10% | |
| Dietary Fiber 2-4 g | 8% | |
| Sugars 5-10 g | ||
| Protein 5-10 g | ||
| Vitamin A Very Low | Vitamin C Low | |
| Calcium 50-70 mg | Iron 2-3 mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me
