Korean Potato Salad

This is my favorite banchan at Kbbq! I’m not sure why, but I always end up asking for refills on this one.

The difference between Korean potato salad and American potato salad is mostly sugar. Korean potato salad is much sweeter, and also crunchier with the addition of apples and cucumbers.Β 

Although this is not a traditional Korean dish, it has been part of Korean cuisine for as long as I can remember. I’m pretty sure this is an adapted recipe from the classic American potato salad, but I wasn’t able to trace its origins. My guess is that it became a thing after US military bases began occupying parts of South Korea.

Other common ingredients are carrots, onions and raisins.

My version does not have any of these ingredients. In my opinion, a great Korean potato salad only needs cucumbers and apples for texture and flavor.

I don’t care for the flavors that carrots and onions add, and I absolutely HATE raisins. But you can totally add these if you want to πŸ™‚

Korean Potato Salad

5 from 6 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 20 minutes
Cuisine Korean

Ingredients
  

  • 1/2 lb Russet potato peeled and washed
  • 2 large eggs
  • 1 Persian cucumber diced and deseeded
  • 1/4 cup apple diced
  • 1/4 cup kewpie mayo or regular mayo
  • 1 tbsp rice syrup or sugar
  • 1/4 tsp salt
  • Pinch of white pepper

Instructions
 

  • Cut the potato into 2 inch pieces
  • Dice and deseed the cucumber into small pieces. Mix with 1/4 tsp of salt and let it sweat for 10 minutes. Cucumbers hold a lot of water and we don't want any of it leaking into the potato salad.
  • Hard boil your eggs however you want, but this is how I do it and they come out perfect every time: Bring a pot of water to a boil (enough to cover the eggs). Gently drop the eggs in and boil them for 7 minutes uncovered
  • Take the eggs out and let them cool before peeling. Keep the water boiling, add the potatoes and cover. Boil for 20 minutes on medium high heat
  • When the potatoes can be easily pierced with a chopstick, turn off the heat and drain
  • Let the potatoes rest for 5 minutes. Do not skip this step.
  • Add the egg whites and 1 1/2 yolks. You can just add all of the yolks if you don't care to garnish nicely at the end
  • Mash everything together until smooth
  • Add the kewpie mayo, rice syrup, and white pepper. Mix
  • Add the cucumber and apple last. Mix again
  • Finely grate the rest of the egg yolk over the potato salad
  • Serve at room temp or cold from the fridge. Keeps in the fridge for up to 4 days
Keyword Banchan, Kbbq, Korean

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This Post Has 6 Comments

  1. Johnny

    5 stars
    Literally so iconic. My favorite dish. And years later this recipe still hits.

  2. Steven pham

    5 stars
    One of my main favorite side dishes of all
    time and your recipe was 🀌🏽😘 chefs kiss. Very easy to make with your directions and my wife loves it!

  3. Rose

    5 stars
    Honestly, this is still one of my favorite recipes!! This is my absolute FAVORITE type of potato salad, and I only use this recipe when making it! The apples and cucumber hit different, and the flavors are so balanced!

  4. hangy231

    5 stars
    This is so good and so easy to make. My family loves it! I no longer need to buy from HMart. πŸ˜…

  5. Kathleen

    5 stars
    I made a Korean meal including this banchan recipe for my Korean bf (now husband) and he loved it! Hope you bring back your banchan series and occasional voiceovers from your husband!

  6. Raquel

    5 stars
    I used this recipe for a korean bbq night and everyone loved it. 😍

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Hi, I'm Stella!

I come from a multicultural background, and cooking has been one of the best ways for me to stay connected to my heritage. My recipes are tried and tested, many of them passed down through family. I hope you enjoy these recipes as much as we do!

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