Korean
Korean - Banchan
Gamja Salad
Chef's Menu Description
Crisp seasonal garden leaves and fresh vegetables tossed in a vibrant house dressing, finished with toasted seeds and fresh herbs.
Ingredients
- • 600g russet potatoes, peeled and cubed
- • 2 eggs, hard-boiled and chopped
- • 1/2 cucumber, finely diced and salted
- • 1/2 carrot, finely diced
- • 1/2 cup mayonnaise
- • 1 tbsp sugar
- • 1/2 tsp salt
- • pinch of black pepper
Preparation Steps
1
Phase 1
Boil the potatoes until fork-tender, about 15 minutes, then drain.
2
Phase 2
Mash roughly, leaving some chunks, and cool completely.
3
Phase 3
Squeeze the salted cucumber dry and blanch the carrot 1 minute.
4
Phase 4
Fold in the eggs, cucumber, carrot, mayonnaise, sugar, salt, and pepper.
5
Phase 5
Refrigerate at least 1 hour and adjust the seasoning before serving.