Koreanpastasalad Recipes

KOREAN MACARONI SALAD

Korean Macaroni Salad image

Easy Korean style macaroni salad recipe

Provided by Sue | My Korean Kitchen

Number Of Ingredients 12

Ingredients

200 g elbow macaroni ((7 ounces))
50 g cucumber (, seeded & cut into small cubes, (1.7 ounces))
1/2 tsp fine sea salt
50 g corn kernel ((from tin), drained, (1.7 ounces))
50 g red bell pepper (/ capsicum, cut into small cubes, (1.7 ounces))
1/2 cup mayonnaise ((whole egg))
1 Tbsp sugar
1/2 Tbsp honey
1/2 tsp lemon juice
1/2 tsp fine sea salt (, adjust to your taste)
ground black pepper
1 tsp dijon mustard ((optional))

Steps:

Cook the macaroni pasta following the package instructions. (If the package does not suggest, I would recommend adding some fine sea salt while boiling the pasta.) Drain and cool down for 2 mins.
While the pasta is cooking, combine the salad dressing in a separate bowl. Also, separately, combine the cucumber and the salt (1/2 tsp) in a small bowl. Mix them well and set it aside until the remaining ingredients are ready. When ready, gently squeeze the water out of the cucumber.
Mix all ingredients in a large bowl until well combined. Chill in the fridge for at least 30 mins to develop the flavor. Serve.

Nutrition Facts : Calories 274 kcal, Carbohydrate 31 g, Protein 5 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 534 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

KOREAN POTATO SALAD

Korean Potato Salad image

Korean potato salad is an adaptation of America's most popular potato salad, but has its own identity when using Korean mayonnaise. It's creamy with a hint of sweetness, yet tangy and savory with layers of flavor and a variety of textures.

Provided by lutzflcat

Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes

Time 1h45m

Yield 4

Number Of Ingredients 12

Ingredients

3 medium russet potatoes, peeled and cubed
¼ cup minced carrot
½ medium unpeeled cucumber, thinly sliced
1 teaspoon salt
¼ cup diced red onion
2 hard-boiled eggs
½ small red apple, cored and chopped
1 pinch black pepper to taste
⅔ cup mayonnaise (such as Duke's®)
1 tablespoon gochujang (Korean hot pepper paste), or more to taste
1 tablespoon sesame oil
1 teaspoon finely grated ginger

Steps:

Place potatoes in a large pot of salted cold water. Bring to a boil and cook until potatoes are tender, 15 to 20 minutes. Add carrots during the last 3 minutes of cooking. Drain and set aside.
Place cucumber slices in a strainer and sprinkle with salt, coating the slices. Let sit for 10 to 15 minutes. Thoroughly rinse cucumbers and transfer to a stack of paper towels or a dry kitchen towel. Give them a good squeeze until most of the moisture is removed. This is an important step if you don't want to end up with a runny dressing.
Cut hard-boiled eggs in half, and set aside 1/2 of 1 yolk. Cut egg whites and remaining yolks into small pieces.
Place potatoes and carrots in a large bowl. Mash gently by pressing down with the back of a spoon until mostly mashed, but still a bit chunky. Mix in chopped egg, cucumber, red onion, apple, and black pepper.
Whisk mayonnaise, gochujang, sesame oil, and ginger together in a bowl; fold into the potato mixture.
Grate reserved egg yolk over the potato salad, and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 486.1 calories, Carbohydrate 37.2 g, Cholesterol 119.9 mg, Fat 35.4 g, Fiber 3 g, Protein 7.3 g, SaturatedFat 5.7 g, Sodium 867.9 mg, Sugar 5 g