Korean-Style Potato Salad
Original, unusual, zesty, with a bright flavor! Korean-style potato salad is one take on the popular, much-loved Korean-style salads. It comes out every bit as good as the carrot version — just as spicy and aromatic. This salad is a great way to shake up your usual menu, especially during a fast.
Cooking method
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Step 1:
How do you make Korean-style potato salad? Gather the ingredients. Wash and peel the potatoes ahead of time. Use refined, odorless oil. Take the amount and mix of spices to taste — you can use ready-made blends, which are sold labeled "for Korean-style salads."
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Step 2:
First, cook the potatoes. Pour clean, cold water into a pot, add salt, and set it over the heat.
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Step 3:
Bring the water to a boil.
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Step 4:
While the water comes to a boil, grate the potatoes on a Korean (julienne) grater. Or cut them into very thin matchsticks with a sharp knife.
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Step 5:
Put the potatoes in a sieve and rinse under running water to wash off the excess starch.
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Step 6:
Drop the prepared potatoes into the salted boiling water and cook for 3–4 minutes.
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Step 7:
Then drain them in a colander and rinse once more under running water.
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Step 8:
In a saucepan or other suitable pan, heat the vegetable oil until it just begins to shimmer with a faint haze.
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Step 9:
If you have whole coriander seeds like I do, grind them in a mortar. To my mind, whole coriander seeds are far more aromatic.
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Step 10:
Add the coriander to the potatoes.
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Step 11:
Add the red pepper here too — you can use more than the recipe calls for if you like things spicy.
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Step 12:
Add the salt.
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Step 13:
The sugar.
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Step 14:
Press the garlic through a garlic press.
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Step 15:
Pour in the hot vegetable oil.
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Step 16:
Stir.
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Step 17:
Pour in the apple cider vinegar.
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Step 18:
And the soy sauce.
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Step 19:
If you like, add toasted sesame seeds.
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Step 20:
Stir well again and refrigerate for 2 hours.
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Step 21:
The salad is ready. Enjoy!
- When adding soy sauce to a dish, keep in mind that it's fairly salty. Cut back on the total salt, or you risk over-salting.
- Since everyone's threshold for saltiness, sweetness, bitterness, heat, sourness, and pungency is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for example).
- If you use ready-made spice blends, be sure to read the ingredients on the package. Such blends often already contain salt, so factor that in or you risk over-salting the dish.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in their skins - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Garlic - 143 kcal/100g
- Dried ground cilantro - 216 kcal/100g
- Coriander - 25 kcal/100g
- Cilantro, coriander - 25 kcal/100g
- Soy sauce - 51 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Dried whole sesame seeds - 563 kcal/100g
- Hulled sesame seeds - 582 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Ground red pepper - 318 kcal/100g
- Apple cider vinegar - 14 kcal/100g
- Table salt - 0 kcal/100g
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