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Korean potato salad Kamdi cha

Korean Potato Salad (Gamja Chae)

A different take on potatoes — crisp-tender, al dente, with a slightly raw bite. This simple Korean-style potato salad has a bold, original flavor. It's very easy to put together, and you can serve it warm or cold, as a side dish or on its own.

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Recipe author

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Composition / ingredients

Servings:

Potatoes

500

Onion

Garlic

Ground red pepper

0.25

Ground hot pepper

0.25

Cilantro, coriander

0.5

Vegetable oil

Soy sauce

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 2 g

Fats 33 % 9 g

Carbohydrates 59 % 16 g

146 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

Cut the potatoes into thin matchsticks. You can use a julienne grater (the kind for Korean carrot salad) or just slice them by hand, about 2–3 mm thick. Rinse the cut potatoes in cold water, then leave them to soak in cold water for 10 minutes.
Step 2:

Cut the onion into half-rings and put a pot of water on the stove to bring to a boil.
Step 3:

Heat the vegetable oil in a skillet and fry the onion over high heat.
Step 4:

Put the potatoes in a pot, pour the boiling water over them, set on the stove, and bring to a boil.
Step 5:

Then drain and rinse with cold water. The potatoes should stay slightly underdone, with a bit of bite.
Step 6:

Transfer them to a salad bowl and add the pressed garlic, red and black pepper, coriander, soy sauce, and the fried onion along with its oil.
Step 7:

Gently toss everything together.
Step 8:

The Korean-style potato salad is ready.