How to Make Kimchi Potato Salad
Korean cuisines have become drastically popular over the past few years. One of their popular type of foods that became famous all over the world is the Korean barbeque or Samgyeopsal. However, if you go to a Korean restaurant, it's not only the barbeque that looks enticing to eat but also its side dishes. And one of Korea's best side dishes is kimchi.
What is kimchi?
Kimchi is a traditional Korean side dish that is mainly made of napa cabbage or baechu (in Korean), Korean radish, gochugaru (Korean chili powder), garlic, spring onions, jeotgal (salted seafood), and ginger. The ingredients are mixed all together and are salted and fermented to perfection. Kimchi has become a Korean staple food, and it can be used in a variety of ways in cooking, such as mixing it in soups or eating it with grilled meat.
Kimchi Potato Salad recipe
One good thing about kimchi is it's flavorful, and anything can be paired to it. Whether its barbeque, soup, or just fried food, kimchi blends well with almost any food, including potatoes. In this article, we will show you a full recipe for kimchi potato salad. This is an easy recipe, and you won't even feel any stress preparing it for your next meal.
Ingredients for the salad:
- ½ cup chopped fresh cilantro
- 1 ½ cup finely chopped celery
- 3 pounds small red potatoes
- 1 ½ cups kimchi
- 1 ½ cups Nuon Cham sauce
- 1 cup thinly sliced red onion
- ¼ cup extra hot horseradish
Ingredients for Nuon Cham:
- Two green Thai chilies
- ¼ cup brown sugar
- ¼ cup of fish sauce
- ¼ cup fresh lime juice
- One clove garlic
- ½ cup of water
For the Nuon Cham sauce, combine all ingredients in a bowl and whisk it until the sugar dissolves. After that, transfer it to an airtight container and refrigerate it for two weeks to 2 months. You may also want to freeze it in ice cube containers or ice bags.
As for the potato salad, first place the potatoes in a large saucepan, add water, and boil it over high heat. When the water comes to its boil, lower the temperature and let the potatoes simmer in the water. Cook for about 30 minutes or until the vegetables become tender. Once done, drain the potatoes and cut it into small pieces, or whatever size you prefer.
Next, get the Nuoc Cham sauce, ½ cup of the kimchi, and horseradish and mix it all using a food processor. Mix everything for about 1 minute or until the mixture is smooth. Transfer the sauce to a large bowl and stir the remaining kimchi with the onion, celery, and cilantro. Make sure to mix well. Add the potatoes after and make sure it is adequately mixed. Transfer in a container, cover, and refrigerate for later. This salad can last up to 3 days.
You can never go wrong with this kimchi potato salad recipe. You can eat it for breakfast, lunch, dinner, or even for a late-night snack. You can also make a lot for you to share with your friends and family.
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