Gamja Salad Recipes

KOREAN POTATO SALAD (GAMJA SALAD)

Steps:

• Wash/scrub the potatoes (you can use Russet or Yukon Gold) and put in a pot of cold water. Add about a teaspoonful of salt and bring to a boil, then simmer until cooked (check by inserting a skewer or toothpick into the center). Remove the potatoes and put on a plate, but do not discard the water.
• Bring the water to a boil and add the carrots for one minute, then remove. Chop the carrots into small pieces.
• Peel the potatoes while still warm. Mash half or more of the potatoes in a large bowl, and chop the rest into bite sized pieces.
• In a jug or medium sized bowl, whisk together the mayonnaise, mustard, vinegar, pinch of sugar and black pepper until a smooth consistency is acheived.
• Add the chopped potatoes, carrots, celery, cucumber, and apples to the bowl of mashed potatoes. You can mix or omit whatever you choose. Traditional gamja salad doesn't have celery, but I sometimes add it. Sprinkle with about ½ teaspoon of Kosher salt, and black pepper, if desired.
• Pour the creamy dressing over the vegetables and fruit. Mix well.
• Add the chopped hard boiled eggs and mix again, gently. Once mixed, cover and refrigerate until ready to serve. You can just serve as is in a bowl (I added a celery leaf).
• Or you can make individual servings in bowls using an ice cream scoop, which is the traditional way to serve it with Korean bbq.

GAMJA SALAD WITH CUCUMBER, CARROT AND RED ONION

Steps:

• In a small bowl, combine the cucumber, red onion and 1 teaspoon kosher salt. Set aside to sweat slightly.
• Bring a medium pot of salted water to a boil. Add the carrot and cook until tender-crisp, 2 minutes. Remove with a slotted spoon or fine-mesh sieve and set aside.
• Add the cubed potato and egg to the boiling water. Cook the egg for 10 minutes and the potatoes until fork-tender, 15 to 20 minutes. While the potato finishes cooking, run the hard-boiled egg under cold tap water. Peel the egg, finely chop it, then add it to a medium bowl. When the potato is cooked, transfer to the bowl with the egg and mash with a fork until uniform.
• Add the mayonnaise, sugar and vinegar to the mashed potato mixture and stir to coat. Season to taste with salt and pepper. Squeeze the salted cucumber and red onion with your hands (discarding any liquid), and fold them into the potato and egg mixture along with the cooked carrot.
• To serve, scoop the potato salad onto a plate using an ice cream scoop, and eat warm or at room temperature. (To store for later, transfer to a resealable container and keep in the refrigerator for 3 to 5 days. This salad even tastes great cold, straight out of the fridge.)

KOREAN POTATO SALAD

Steps:

• Make hard-boiled eggs - use your favorite method but I usually like to start cooking the egg in cold water on medium-high, bring to a boil, cover then turn heat off and leave for 10 minutes. When eggs are done, put them in ice water, peel them.
• Roughly chop cooked eggs into small pieces. If you want to garnish the top with egg yolk, set aside 1 egg yolk and leave it uncut.
• Peel potatoes and carrots. Cut potatoes into 3/4 inch thick discs then further into 1 inch or so squares. Cut carrots into 1/2 inch discs then cut the thicker parts into halves. Basically, you want the carrots to be about 1/2 the side of a potato.
• Add potatoes to a pot and add enough water to fully cover it and then some. Add about 1/8 tsp salt. Bring to a boil and then boil on medium heat for 8-9 minutes then add the carrots. Cook about 8 minutes more until the potatoes kind of crumble when cutting with a fork and the carrots should be just softly cooked but not mush.
• While potatoes are cooking, cut cucumbers into cubes.
• Cut the apple into cubes. For color, you can just core them and cut with peels on. But if your apple is not organic or is waxed, peel it and then cut into cubes.
• Drain potatoes and carrots. Set aside and let it cool.
• In a large bowl, add potatoes, carrots, cucumbers and apples.
• To the bowl, add mayonnaise and gently mix them all up. Then add chopped eggs. Mix again.
• Add salt and sugar to taste. (About 3/8 to 1/2 tsp salt and 1/4 tsp sugar to my basic 2 potato salad).
• Mix and taste again. By now, potatoes will most likely have disintegrated and become total mush as you see in the picture and that's how it should be. But it's also fine if it is still holding shape.
• Optionally, using a sieve, grate the egg yolk on top of the potato salad.
• Serve room temperature or cold from the fridge.

GAMJA SALAD

Steps:

• Add the cucumber and carrot to a medium bowl and season with 1/2 teaspoon salt. Let sit for at least 15 minutes.
• Prepare an ice bath and set aside.
• Put the potatoes in a large pot, cover with at least 1 inch of cold water and season lightly with salt. Carefully add the eggs. Bring the water to a boil over medium-high heat and cook until the potatoes are fork-tender, 8 to 10 minutes. Transfer the eggs to the ice bath with a slotted spoon. Drain the potatoes in a colander and transfer to a large bowl. Mash while still hot. Season with salt.
• Remove the eggs from the ice bath and peel. Cut one of the eggs in half and remove and reserve the yolk for later use. Chop the remaining eggs and egg whites finely and add to the mashed potatoes.
• Put the cucumber and carrot in a dry towel and squeeze out and discard the liquid. Add the cucumber, carrot, mayonnaise, sugar, rice vinegar and onion to the mashed potato mixture and fold to combine. Season with salt.
• Scoop portions with an ice cream scoop onto small side dishes/banchan plates and pass the reserved yolk through a fine-mesh sieve over the portioned salads.

GAMJA TANG

Steps:

• Make the broth: In a medium Dutch oven, combine the vegetable broth, ginger, mushrooms, onion, chili, and doenjang. Bring to a boil, then reduce the heat and simmer until you have a lovely aromatic broth as a base for this stew, 45 minutes to 1 hour.
• Fish out the mushrooms and slice them, then return the slices to the broth.
• Meanwhile, make the sauce: In a small bowl, mix together ½ cup water, the garlic, gochugaru, gochujang, "fishy" sauce, and wild sesame seeds.
• Make the stew: Add the sauce, potatoes, and bean sprouts to the broth and simmer until the potatoes are tender, about 30 minutes.
• Right before serving, add the scallions, perilla leaves, sweet potato vermicelli, and sesame oil.

GAMJA JORIM (KOREAN POTATO DISH)

Steps:

• Rinse cubed potatoes in a colander under cold water to remove starch; shake well to remove excess water.
• Heat oil in a skillet over medium heat. Cook and stir dried chiles until puffed and beginning to blacken, about 4 minutes. Remove from skillet. Increase heat to medium-high.
• Place potatoes in the skillet. Cook, stirring constantly, until translucent around the edges, about 5 minutes. Add scallion whites and garlic; saute for 1 minute. Mix in water, soy sauce, corn syrup, and sugar. Cover and bring to a boil. Reduce heat to medium-low. Cook, stirring frequently, until potatoes are tender and sauce is thickened, 7 to 10 minutes.
• Remove potato saute from heat. Season with salt and pepper. Garnish with scallion greens.