Episode 195 - Potato Salad with Korean Flair

The reason I label this as “Korean Flair” is because Korean style potato salad is something else that actually exists. The Koreans make a type of potato salad where the potatoes are partially mashed, whereas what I am doing here is making the more typical US and European style potato salad that uses chunks of potato but giving it a Korean flavor profile.
What you need for this is:
• 1 lb of potatoes, cut into bite-sized pieces. I am using baby medley potatoes, but you could use something else although I do recommend something with a thin skin (like Yukon gold or red bliss) so that you can leave the skin on.
• 1 tablespoon of gochujiang (this will give a moderate level of spiciness - feel free to adjust for more or less heat)
• 1/3 cup chopped kimchi
• 1/4 cup diced red onion
• 1/4 cup diced bell pepper (I prefer sweeter, like yellow or orange)
• 1/2 - 2/3 cup Asian pear, in small cubes
• 1/4 cup mayonnaise, to which is added
o 1/2 tsp sugar
o 1/2 tsp rice wine vinegar
o 1 tsp red miso paste.
First, put the potatoes in a pot with enough cold, slated water to cover by about an inch. Bring to a boil, and then turn down to a simmer. Cook until they are cooked through, but still firm (you should just be able to poke with a fork and feel minimal resistance, about 10 minutes).
Drain the cooked potatoes, let them cool just a little bit, and then stir in the gochujiang while they are still warm. Allow them to cool until close to room temperature. Then add all of the remaining ingredients and mix it all up. Allow it to sit for at least 30 minutes before serving. If you are not going to serve it that day, put it in the fridge overnight (which will make it taste even better) and allow it to reach room temperature before serving.
The result is something that is a bit spicy, a bit sweet, a bit smooth, and a bit crunchy. The Asian pear is sweet and adds a nice crispness. If the potatoes are cooked properly, they will be quite firm all the way through while still being cooked. The spicy pickle on the kimchi along with the gochujiang adds a wonderful complexity. You will also be pleasantly surprised by what the addition of sugar, vinegar, and miso paste does to the mayonnaise - you may even want to use it this way in a sandwich. Lots of variations and texture and flavor, and clearly Korean. You will call this one a keeper.

[@virakeating-999]

Very good

[@FITK]

@@virakeating-999 Thank you for the feedback!