Spicy Korean Potato Salad
Pane-Bistecca
Spicy Korean potato salad is a different take on the usual mild European potato salad. Here, the potatoes are mashed, fried until crispy, and then served with a spicy sauce made with gochujang paste.
I think this salad is perfect for barbecue season because it really adds some kick to the table! It does take a lot more time than the traditional version, but you can prep the potatoes ahead of time so that all you have to do is mix them with the sauce. I’ll definitely be making this more often now!
I think this salad is perfect for barbecue season because it really adds some kick to the table! It does take a lot more time than the traditional version, but you can prep the potatoes ahead of time so that all you have to do is mix them with the sauce. I’ll definitely be making this more often now!
Ingredients
500 g small new Potatoes
1 tsp Salt
20 g soft Butter
1 Garlic clove, grated
1 tsp Gochujang
½ Onion, finely chopped
Juice of ½ Lemon
100 g Mayonnaise
2 tbsp Gochujang
2 tsp Fish Sauce
½ Bunch Cilantro, chopped
3 Scallions, chopped
1 tbsp black, Sesame Seeds, roasted
Marinade
Dressing
Instructions
1
Step 1
Boil the potatoes in salted water until tender, but not so soft that they fall apart. Drain and transfer to a bowl.
2
Step 2
Mix the marinade ingredients together and pour over the potatoes, mixing well.
3
Step 3
Then spread the potatoes out on a baking sheet and press them flat with a glass.
4
Step 4
Roast in the oven at 180°C for 20–30 minutes. Let them cool slightly. (All of this can be done 1 day in advance.)
5
Step 5
Let the chopped onion sit in the lemon juice for 10 minutes, then mix in the remaining dressing ingredients. Add half of the chopped cilantro.
6
Step 6
Toss the potatoes with the dressing, sprinkle the remaining herbs and sesame seeds on top, and serve.
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