Korean Potato Salad (Gamja Salad)
User Reviews
5
15 reviews
Excellent
Korean Potato Salad (Gamja Salad)
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Korean Potato Salad or Gamja Salad is made with boiled russet potatoes, thinly sliced cucumbers, cooked eggs, and small diced carrots dressed in a slightly sweetened mayonnaise with rice syrup. The cucumbers are salted and drained to reduce water, maintaining a crisp texture. Overall, this salad balances creamy and crisp elements, with subtle sweetness and mild tang from vinegar.
Description
Korean Potato Salad (Gamja Salad) starts by boiling cubed russet potatoes until tender, then drying them before mashing or mixing. Thinly sliced cucumbers are salted and rinsed to remove excess water, preserving crunch, while eggs and diced carrots are cooked in the same water for efficiency. The salad combines these components with mayonnaise, rice syrup for sweetness, and rice wine vinegar for mild acidity, resulting in a creamy yet fresh side dish.
The preparation focuses on managing moisture, especially with cucumbers, to prevent sogginess. This dish typically offers a balance of textures: tender potatoes, crisp cucumber, soft eggs, and slight crunch from carrots. The flavor profile is mildly sweet and tangy, making it a pleasant accompaniment to various Korean meals or other main dishes requiring a creamy potato salad variant.
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Ingredients
Potatoes
- 642 g russet potato peeled and cubed into ½ inch pieces
- water for boiling and iced water bath
- 17.5 .5 g kosher salt for boiling
- ice
- 77 g cucumber sliced as thinly as possible, Persian
- 2 g rice wine vinegar
- 2 egg large
- 30 g carrot peeled and cut into ⅛ inch pieces
- 2.5 .5 g kosher salt for seasoning
- 65 g mayonnaise
- 15 g rice syrup or honey
Instructions
- Potatoes: Clean, peel, and cube your potatoes into ½ inch pieces. In a large pot of water over medium-high heat, add the potatoes and the salt for boiling. After the water reaches a boil, continue to boil for about 10 minutes or until you can pierce the potatoes easily with a fork. When the potatoes are done, transfer the cooked potatoes into a strainer and allow them to dry off on the counter while you start the cucumbers, eggs, and carrots. NOTE: Don’t throw away the water. You will be using the water for the eggs and carrots.
- Cucumbers: Slice the cucumbers as thinly as possible and salt them with ⅓ of the seasoning kosher salt. Mix until the salt coats all of the cucumbers. Set aside for 10 minutes to disgorge all of the excess water in the cucumbers. After 10 minutes, place the cucumbers in a strainer and run the cucumbers under running water to remove the salt. Using your hands, squeeze out as much water from cucumbers as possible, but don’t damage the cucumbers. Place them into a bowl and mix in the rice wine vinegar to season.
- Eggs: Place the eggs into the boiling water and boil for 11 minutes. Make an iced-bath of water to cool down the eggs in a mixing bowl filled with enough water to cover the eggs and about a handful of ice. Transfer the eggs into an iced-bath for 2 minutes. Remove the eggs, then peel them. Slice them in half and remove the egg yolks. Julienne the egg whites and then cut them into smaller ⅛ inch pieces. Crumble the boiled egg yolk pieces in between your hands. Reserve about ¼ of the egg yolk crumbles in another bowl.
- Carrots: Peel and cut the carrots into ⅛ inch pieces. Put the carrots into the boiling water and blanch for 2 minutes or until the carrots have slightly softened, but still have a bite. Remove carrots and run them under cold water until they’re at room temperature.
- Add the cooked potatoes into a mixing bowl, use a masher or a fork to mash the potatoes until the pieces are broken up, but not smooth. Try not to over-mash them or they will become too sticky or gloopy.
- In a small bowl, combine the mayonnaise, ⅔ leftover of the kosher salt, and rice syrup. Mix until it’s fully incorporated.
- In the mixing bowl with the mashed potatoes, add the mayonnaise mixture and stir until combined.
- Add the cucumbers, carrots, egg whites, and the egg yolk crumbles. Stir until combined.
- Sprinkle the reserved ¼ portion of egg yolk crumbles.
- Place in the fridge for at least 30 minutes before serving or until it’s chilled to the touch. You can also make this a day ahead.
Nutrition Information
Show Details
Calories
284.63kcal
(14%)
Carbohydrates
33.44g
(11%)
Protein
6.64g
(13%)
Fat
14.42g
(22%)
Saturated Fat
2.64g
(13%)
Trans Fat
0.04g
(2%)
Cholesterol
88.67mg
(30%)
Sodium
2088.58mg
(87%)
Potassium
755.6mg
(16%)
Fiber
2.4g
(10%)
Sugar
4.29g
(9%)
Vitamin A
1404.13IU
(28%)
Vitamin C
10.13mg
(11%)
Calcium
43.77mg
(4%)
Iron
1.89mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 28463 kcal
% Daily Value*
| Calories | 284.63kcal | 14% |
| Carbohydrates | 33.44g | 11% |
| Protein | 6.64g | 13% |
| Fat | 14.42g | 22% |
| Saturated Fat | 2.64g | 13% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 88.67mg | 30% |
| Sodium | 2088.58mg | 87% |
| Potassium | 755.6mg | 16% |
| Fiber | 2.4g | 10% |
| Sugar | 4.29g | 9% |
| Vitamin A | 1404.13IU | 28% |
| Vitamin C | 10.13mg | 11% |
| Calcium | 43.77mg | 4% |
| Iron | 1.89mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
15 reviews
Excellent
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