Korean Potato Salad

I may have mentioned before that my love of Korean food is due in large part to the variety of sides that exist to be added to everyday meals. A normal dinner can feel like a feast just with the addition of one or two sides that have been made ahead of time. This potato salad gets better as it sits, so you can make it on the weekend and have a scoop with each meal during the week when you want to make dinner feel a bit more special. Or, if you’ve had a bad day, just eat it for dinner by itself. The flavours go well with pretty much any style of meal, I served it with Teriyaki chicken and the creaminess was a nice contrast.

The original recipe has hardboiled eggs in it but I’m not about that life. Swap ingredients in or out as you please but try to keep some crunchy elements in there for the texture. I’m even thinking of making a version with chopped up pickles in it for extra tang. 

Korean Potato Salad

(Adapted from Korean Potato Salad over at Asian at Home)

500g potatoes, peeled and quartered

2 tbsp cucumber, medium dice

1 tbsp red onion, finely diced

2 tbsp carrot, peeled and finely diced

2 tbsp ham, finely chopped

1/4 cup kewpie mayonnaise

1/2 tbsp sugar

1/2 tbsp vinegar (your choice)

1/4 tsp salt 

1/4 tsp pepper

Place potatoes in a large pot, cover with cold water and add 1/2 tsp salt.

Bring to the boil and simmer for 10-15 mins or until fully cooked.

While you are waiting for the potatoes to cook, sprinkle 1/4 tsp salt over the cucumber and allow it to sit for 5 mins.

Wrap in a paper towel and use it to squeeze out the excess moisture, then set aside.

In a small bowl mix together kewpie, sugar, vinegar, salt and pepper and mix until sugar dissolves.

Drain the potatoes and place in a large mixing bowl then add the cucumber, onion, carrot, ham and the dressing.

Mix well and don’t worry about the potato breaking down, this is what we want.

Taste and add more salt and pepper to suit your preference.

Cover and place in the fridge for at least 30 mins before serving.


Yangpa Jangajji (Korean Pickled Onions)


Moving on from sharehousing to living just with The Boyfriend has been so much nicer than I anticipated. I knew that I would enjoy it but I didn’t know that I would enjoy it this much. When we first moved in I would just walk from room to room to remind myself that, yes, you really do have all of this space! Our furniture has trickled in gradually and using our new dining table for the first time, after 5 years of eating in front of the TV, felt pretty spectacular.

These pickled onions are an attempt the replicate my favourite side dish at my favourite Korean restaurant, Madtongsan 2. Their pickled onions blow my mind and I was determined that they would be mine. Another reason to love pickles (like I need one?) is how long they will hang out in your fridge for, just getting better with age. You can also use the pickling liquid as a spicy dipping sauce for Korean pancakes or any other dippable savouries in your life.

Yangpa Jangajji (Korean Pickled Onions)

Adapted from Korean Pickled Onion: Yangpa Jangajji Recipe over at Asian at Home.

1 3/4 cup water

1 cup soy sauce

1 cup sugar

1 cup white vinegar

1 lemon

2 1/2 white onions

1 large red chilli

In a medium saucepan over high heat combine the water, soy sauce, sugar and white vinegar.

Stir to dissolve the sugar and bring the mixture to a boil, reduce the heat to medium and simmer for 5 minutes.

Remove from the heat and squeeze in all the juice from the lemon, set aside.

Peel and cut the onions into bite sized pieces and slice the chillies.

In a large airtight jar (mine is about 1L) alternate layers of onion with the pieces of chilli until used up.

Pour the warm pickling liquid into the jar with the onions until they are covered (if you have left over pickling liquid you can use it as a dipping sauce for Korean pancakes).

Cover tightly with the lid and allow to cool completely on your kitchen counter.

When it’s cool, place in the fridge for 1-2 days before eating (you can eat it straight away but I like them really pickled before I go to town on them).

Gamja Jorim (Spicy Soy Glazed Potatoes)


These are THE potatoes at our house and much whinging ensues if they are absent from my Korean dinners. The best thing about Korean food is having a whole bunch of different dishes and sides (banchan) to choose from but trying to make five things at once at the end of the day is enough to make me pull my cranky pants on. Sides like these potatoes keep forever so you can make them ahead of time and whip them out for a mid-week Korean feast. Or, if you like to keep it simple, just eat it with rice and kimchi. This recipe does the four of us for one meal but we are crazy for taters.

You can find gochugaru and corn syrup at most Asian supermarkets and all Korean supermarkets.

Gamja Jorim (Spicy Soy Braised Potatoes)

Adapted from Gamja Jorim (Korean Glazed Potatoes) over at My Korean Eats.

4 tbsp vegetable oil

6 medium potatoes, peeled and cut into 1 cm cubes

4 tbsp soy sauce

4 tbsp brown sugar

1 tbsp gochugaru (Korean chilli flakes)

6 garlic cloves, minced

4 tbsp corn syrup

2 tsp sesame oil

2 tsp toasted sesame seeds

Place a wide-based saucepan over medium heat, add vegetable oil and potatoes.

Cook, stirring occasionally, for 10 minutes.

Add soy sauce, brown sugar, gochugaru and garlic.

Stir together and turn the heat down to low, cook for 15 minutes or until you can pierce the potato with a fork.

Add the corn syrup and sesame oil, stir gently to coat the potato.

Transfer to a serving dish and sprinkle with sesame seeds.

Eat warm or keep in the fridge for up to 1 week.