Salad > Potato Salads > Korean Salads

Ssamjang Potato Salad Recipe

Ingredients with Measurements:
- 2 lbs. baby potatoes, halved
- 1/4 cup ssamjang paste
- 2 tbsp. rice vinegar
- 1 tbsp. honey
- 1 tbsp. sesame oil
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- Salt and pepper to taste

Special equipment needed:
- Large pot
- Mixing bowl
- Whisk

Step-by-step instructions:

1. In a large pot, boil the baby potatoes until they are fork-tender, about 10-12 minutes.

2. While the potatoes are boiling, mix together the ssamjang paste, rice vinegar, honey, and sesame oil in a mixing bowl.

3. Once the potatoes are cooked, drain them and let them cool for a few minutes.

4. Add the potatoes to the mixing bowl with the ssamjang dressing and toss until the potatoes are coated.

5. Add the chopped scallions and cilantro to the bowl and toss again.

6. Season with salt and pepper to taste.


- Time:
Preparation time: 10 minutes
- Cooking time: 12 minutes
Temperature:
- Boil the potatoes in a pot of boiling water.
Serving size:
- This recipe serves 4-6 people.

Nutritional information:
- Calories: 180
- Fat: 4g
- Carbohydrates: 32g
- Protein: 4g
- Fiber: 3g

Substitutions for ingredients:
- Instead of baby potatoes, you can use regular potatoes or sweet potatoes.
- If you can't find ssamjang paste, you can use miso paste or gochujang paste instead.

Variations:
- Add sliced cucumbers or carrots for extra crunch.
- Add cooked bacon or ham for extra protein.

Tips and tricks:
- Make sure to toss the potatoes gently to avoid breaking them.
- You can make the dressing ahead of time and store it in the fridge until ready to use.
- If you want a spicier salad, add more ssamjang paste or gochujang paste.

Storage instructions:
- Store any leftover potato salad in an airtight container in the fridge for up to 3 days.

Reheating instructions:
- You can reheat the potato salad in the microwave or on the stovetop.

Presentation ideas:
- Serve the potato salad in a large bowl or on individual plates.
- Garnish with extra chopped cilantro or scallions.

Garnishes:
- Chopped cilantro or scallions.

Pairings:
- This potato salad pairs well with grilled meats or fish.

Suggested side dishes:
- Serve with a side of kimchi or pickled vegetables.

Troubleshooting advice:
- If the dressing is too thick, add a little more rice vinegar or water to thin it out.

Food safety advice:
- Make sure to wash the potatoes thoroughly before cooking.
- Store any leftover potato salad in the fridge and consume within 3 days.

Food history:
- Ssamjang is a Korean condiment made from fermented soybean paste, gochujang paste, garlic, and sesame oil.

Flavor profiles:
- This potato salad is savory, slightly sweet, and has a hint of spiciness from the ssamjang paste.

Serving suggestions:
- Serve this potato salad as a side dish or as a main dish with a side of rice.

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Region: Korean

Taste: Spicy, Tangy, Savory, Umami, Rich