Gamja salad
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 276, total fat 17 G., saturated fats 3 G., proteins 6 G., carbohydrates 25 G., fiber 2 G., cholesterol 101 mg, sodium 526 mg, sugar 6 G.
Calories 276, total fat 17 G., saturated fats 3 G., proteins 6 G., carbohydrates 25 G., fiber 2 G., cholesterol 101 mg, sodium 526 mg, sugar 6 G.
This very simple recipe includes the standard ingredients of Korean potato salad, but you can add canned corn, diced ham, raisins, apple, cooked pasta, and more. Slightly sweet and tangy, it's perfect as a side dish for Korean barbecue or as a filling for a sandwich made with super-soft slices of milk bread.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 small cucumbers (about 100 g), seeded and finely diced
- 1 small carrot (about 100 g), peeled and cut into small cubes
- 3 medium potatoes (700–900 g), peeled and cut into 2.5 cm pieces.
- 3 large eggs
- 0.5 cup mayonnaise
- 2 tablespoons of sugar
- 1 tbsp. l. rice vinegar
- A quarter of an onion, finely diced
We recommend
Recipes with similar ingredients: cucumbers, carrot, mashed potatoes, eggs, rice vinegar
Cooking the dish according to the recipe:
- Place the cucumber and carrot in a medium bowl and sprinkle with 0.5 teaspoon of salt. Let sit for at least 15 minutes. Prepare a bowl of ice and set aside.
- Place the potatoes in a large saucepan, cover with cold water to a depth of 2 cm, 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 tender, 8–10 minutes. Using a slotted spoon, transfer the eggs to the ice water. Drain the potatoes in a colander and transfer to a large bowl. Mash the hot potatoes and season with salt.
- Remove the eggs from the ice water and peel them. Cut one egg in half, remove the yolk, and set aside. Finely chop the remaining white and the remaining eggs and add to the mashed potatoes.
- Place the cucumber and carrot on a dry towel and squeeze out the excess liquid. Add the cucumber, carrot, mayonnaise, sugar, rice vinegar, and onion to the mashed potatoes and mix. Season with salt to taste.
- Using an ice cream scoop, scoop the salad onto plates and strain the remaining yolk through a fine sieve over each serving. Leftover salad can be transferred to a container, sealed tightly, and refrigerated for up to 4 days. This salad can also be used as a sandwich..
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