Thursday, June 2, 2016

"Mrs. Pyke Eats Korea" Gamja Saelleodeu

"Mrs. Pyke Eats Korea" can be seen every month
in the Chosun Taekwondo Academy newsletter
This column is from the June, 2016 newsletter

    Here’s a fun Korean dish that would go well with any cookout this summer. So in honor of Memorial Day Weekend here is a recipe for Gamja Saelleodeu, Korean potato salad.

I first tasted this dish at a fabulous lunch we had after training with Grand Master Lee. We entered a beautiful post and beam farmhouse style restaurant and were seated on the floor in the traditional style of dining. The table was filled with a plethora of Banchan, the small side dishes that accompany any Korean meal. One of the dishes was Potato Salad. I thought it seemed odd… potato salad is so American. Well I was in for a surprise!! The Gamja Saelleodeo was so icy cold and soft. The potatoes were more mashed than chunky and the dressing was super sweet due to the fact that some sugar and apple are added. A great compliment to the highly spicy and fermented Banchans on the table. Everyone at our end of the table gobbled it right up! I recall we asked if there was any more potato salad at the other end of the table and if there was to please pass it down!!
Gamja Saelleodeu is served at every Korean restaurant here in the states. So don’t hesitate when you see it!
Here is a recipe from my new favorite Korean cookbook, KOREATOWN for Gamja Saelleodeu.

2 eggs
2 large russets, peeled and halved
1 teaspoon sugar
2 teaspoons kosher salt
½ teaspoon black pepper
1 apple (Fugi or Gala)
½ cup drained canned corn
1 medium carrot, cut small dice
¾ cup mayonnaise
2 tablespoon Biofeel or Yakuitt yogurt drink(optional)

1.          Bring a small pot of water to a boil. Add eggs and boil for 12 minutes. Run them under cold water to cool, and then peel. Separate the whites from the yolk and small dice the whites. Crumble the egg yolks and reserve them for garnish.
2.      Bring a large pot of lightly salted water to a boil. Boil the potatoes for 15-20 minutes till fork tender.
3.      While still warm, mash the potatoes with a fork, leaving a few larger chunks for texture.  Place the potatoes in a bowl and mix in the sugar, salt and pepper. Set aside to cool.
4.      Core and cut the apple into small dice. To the bowl with the smashed potatoes add the egg whites, corn, carrot, mayonnaise and the yogurt drink and mix well. Add more salt and pepper to taste. Garnish with the crumbled egg yolks.

Enjoy and have a fabulous summer. And remember don’t be afraid to try new taste sensations!!

Haeng bog meogneum !!

Pamela Pyke

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