Korean potato salad is also known as gamja salad. Although it is not a Korean traditional dish, it belongs to Korean cuisine. This is a soft, creamy and crunchy salad. It’s possible that Koreans were first exposed to it through the US Army post once they arrived in Korea after the war. But it’s simply something that Koreans enjoy eating, both as a side dish and as Gamja Salad Sandwich (although it’s prepared slightly differently for that).
This can be served as chilled food or at room temperature. The traditional potato salad, also known as yetnal (, old-style) gamja salad, is made with mashed hard-boiled potatoes, hard-boiled eggs, crunchy vegetables like cucumber and carrot, and occasionally fresh and/or dried fruits like apples and raisins.
The potato has a silky, smooth quality, while the other veggies in the salad provide interesting textural contrasts. Typically, this kind of potato salad is offered as a side dish. It can also be eaten as a sandwich when placed on a soft roll or in the middle of pieces of bread.
Making Korean potato salad is quite simple, and this recipe is very adaptable. You are free to alter the recipe’s ingredient amounts or ratios or add new items. Simply alter the seasoning component amounts to taste.
The term “Korean cuisine” describes the native foods and cooking methods of Korea. Their ingredients and methods of preparation range widely, from the intricate Korean royal court cuisine to regional specialities and contemporary fusion food. Numerous dishes have gained popularity around the world.
The staples of Korean cuisine are rice, noodles, veggies, meats, and tofu (known as dubu in Korean). The side dishes (banchan) that go with the soup, kimchi, and short-grain steam-cooked rice are numerous in traditional Korean dinners (fermented, spicy vegetable banchan, most commonly cabbage, radish, or cucumber).
Each meal is accompanied by banchan. Korean food is typically spiced with sesame oil, doenjang (fermented soybean paste), soy sauce, salt, garlic, ginger, and gochujang (red chili paste). Prior to the invention of refrigeration, Koreans kept their pickled vegetables, such as kimchi, underground in outdoor courtyards during the winter. In some rural areas of South Korea, that approach is still used. Although many urban Koreans buy prepared traditional food in supermarkets or open-air marketplaces, Korean food preparation needs a lot of labour.
Ingredients of Korean Potato Salad
- Potato is the main ingredient of potato salad. The potatoes’ starchy texture creates a pleasingly soft feel. It brings a creamy texture and buttery flavour to the recipe.
- The hard-boiled eggs
They are a traditional component of this salad, but you can skip them if you’re not like them.
This gives the salad a lovely crunch, color, and fresh flavor.
This gives the salad a lovely crunch, color, and flavorful freshness.
Use your preferred brand of mayonnaise. Depending on the brand, mayonnaise can have a wide range of sweetness and acidity. This is acceptable because you can add sugar, vinegar, or lemon juice to suit your tastes.
- Other frequent filler ingredients
It includes onion, raisins (or dry cranberries), and thin, small pieces of apple (finely chopped). Others include finely chopped ham, corn, etc.
- Ingredients for optional flavouring
If you like, you can substitute some of the mayonnaise with sour cream or plain yoghurt, even though they aren’t traditional for this particular style of Korean potato salad. You might also add some mustard or dijon mustard.
Korean potato salad (Gamja Salad)
- 1 Onion
- 6 Potatoes
- 1 Carrot
- 1 Cucumber
- 4 Boiled egg
- 10 tbsp Mayonnaise
- Cut potatoes into medium spieces.
- Boil potatoes.
- Chop onion and cut carrot into pieces.
- Cut cucumber into thin pieces sweat with salt.
- Then remove the excess water.
- Take the ham and cut into small pieces.
- Then cut the boiled egg into small pieces.
- Take a bowl and add potatoes, onion, carrot, cucumber, and chopped eggs.
- And then add mayonnaise.
- Add a little bit of water, salt, pepper powder and sugar.
- Then mix well.
- The potato salad place in the refrigerator for 30 minutes.