Korean Potato Salad Sandwich (Salada Ppang 사라다빵)
User Reviews
0.0
0 reviews
Unrated
Korean Potato Salad Sandwich (Salada Ppang 사라다빵)
Report
Korean potato salad sandwich (사라다빵) that tastes exactly like the ones I grew up eating in Korea. Bits of pickled cucumbers and onions add a perfect crunch to this incredibly delicious creamy potato salad sandwich. Once you taste it, you will want to make this again and again.
Share:
Ingredients
- 4 dinner rolls or 8 sandwich bread slices
- 12 oz Russet potatoes
- 1 Tbsp sugar
- 2 Tbsp milk
- 1/4 cup mayonnaise
- 1/2 tsp rice or apple vinegar
- 1/2 tsp sea salt
- 2 pcs deli ham thicker slices work better
Pickle vegetables
- 1/2 cup onions yellow
- 1/2 cup cucumbers sliced Korean, English, Persian cucumbers work best
- 1 tsp sugar
- 1/2 tsp sea salt
Instructions
- Rinse whole potatoes with skin on and steam them. If the potatoes are really big or if you want to cut the cooking time, you can cut the potatoes into 1/2 or even 1/4s but with skin on.
- Stovetop - place potatoes in the steamer basket and steam for 35 min or longer until fork goes into the potato very easily.
- Slice onions into thin slices. Should make about 1/2 cup.
- Slice cucumber in half lengthwise so the seeds are exposed. Carve out the seeded center and then cut cucumbers into1/8" or 0.3 cm thin slices. Should make about 1/2 cup.
- Pickle cucumber and onion slices by sprinkling sugar and sea salt. Toss lightly and let it sit for 10 min or longer.
- Once the cucumbers and onions are nicely pickled (should be limp with lots of the juice in the bowl), wrap the vegetables in a ball with a linen cloth or a Korean hemp steam liner. Wring out excess liquid by wringing it with your hands. Remove the vegetables and set aside. Watch my video to see what I mean.
- Cut ham into squares. Don't cut them too small because you won't taste them if you do.
- Remove potatoes from the steamer and let it cool for a few minutes. When it's cool enough to handle, peel off the skin.
- Mash the potatoes until smooth using a ptoato masher. Add sugar, salt, milk and mayonnaise. Start with 2 Tbs milk and 1/4 cup mayo and see if you like the consistency. Also add a splash of vinegar. It should be like a very creamy wet mashed potatoes. Add more milk if needed.
- Add the pickled vegetables and ham to the potato salad and MIX. Adjust seasoning as needed.
- Fill your buns/rolls od make a sandwich with the potato salad filling. Be sure to stuff a lot so you get a good bread to salad ratio. I fill about 1/4 cup filling to one small dinner roll.
Notes
- Microwave for 6 to 8 min. until very soft OR
- Pressure Rice cooker - place potatoes in the pressure rice cooker (I use cuckoo) with about 1 cup of water at the bottom then line with the steamer rack and put the potatoes. Set the cooker to Steam (만능찜 Man-neung Jjim) function for 30 minutes.
- Note about sodium level - the actual level should be much lower since we discard the pickling liquid from pickling the veggies
- Alternate methods for cooking potatoes for Korean salad sandwich - Microwave for 6 to 8 min. until very soft OR Pressure Rice cooker - place potatoes in the pressure rice cooker (I use cuckoo) with about 1 cup of water at the bottom then line with the steamer rack and put the potatoes. Set the cooker to Steam (만능찜 Man-neung Jjim) function for 30 minutes.
- Don't think regular potato salad - please don't think you are making a regular potato salad. The version you are making for the Korean sandwich should be wetter. Depending on the kind of potato, how the potato is cooked and whether it's a fresh crop or not, the creaminess of your potato will be different. So.. learn to adjust the creaminess by increasing or decreasing the amount of milk and mayonnaise.
- Use Hawaiian sweet rolls, soft brioche bun, roll, milk bread or milk rolls. Try my milk bread recipe to make your own bread at home if you'd like.
- Additional ingredients - apples and cabbages can be added but cabbages should be pickled so the moisture is drawn out. Apples should be added only last minute right before serving so it doesn't make the salad too watery.
- Storage - the potato salad will stay fresh in the fridge for 3-4 days so you can make ahead and make a big batch. Already assembled sandwiches will be good for a day but bread will become soggy so I don't recommend making sandwiches too much ahead of time.
Nutrition Information
Show Details
Calories
311kcal
(16%)
Carbohydrates
42g
(14%)
Protein
6g
(12%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
7g
Monounsaturated Fat
4g
Trans Fat
0.03g
Cholesterol
7mg
(2%)
Sodium
768mg
(32%)
Potassium
468mg
(13%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
36IU
(1%)
Vitamin C
7mg
(8%)
Calcium
104mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4rolls
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 311kcal | 16% |
| Carbohydrates | 42g | 14% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 7mg | 2% |
| Sodium | 768mg | 32% |
| Potassium | 468mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 36IU | 1% |
| Vitamin C | 7mg | 8% |
| Calcium | 104mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
How To Make Spicy Korean Carrot Salad Everyone Will Rave About
Korean, Russian, Ukrainian
5.0
(21 reviews)
