Sunday, May 26, 2013

Creamy Kkakdugi and Potato Salad Recipe

Smooth, creamy textures are an Asian food aesthetic that complement tart, sweet and savory flavors. Make this velvety, smooth potato and fermented radish salad for your next BBQ. It’s made with Yukon potatoes, kkakdugi (fermented Korean radish) and Granny Smith apple. You can use Napa cabbage kimchee as well, but I prefer the crunch and deep flavor of a fine aged radish kimchee. The added benefit to this summer salad is that it’s full of live probiotics... which in theory will help you chow down all that BBQ.

You’ll need:
  • a small and a large mixing bowl
  • a ricer
  • 4 medium Yukon potatoes, peeled, boiled and cubed into 1/2" pieces (approx. 4 1/2 cups)
  • 1 small Yukon potato for ricing, (approx. 1/2 cup, riced)
  • 1 cup kkakdugi, or Napa cabbage kimchee chopped into fine pieces
  • 1 Granny Smith apple, chopped (approx. 1/2 cup)
  • 1 small Spanish onion, chopped (approx. 1/2 cup)
  • 1 tsp fresh ginger, minced
  • 2 tbsp kimchee juice (optional)
  • 2 tbsp white miso
  • 1 cup mayonnaise 
  • 1 tbsp sriracha
  • 1 tsp garlic powder
  • 5 tbsp toasted sesame seeds
  • 1 tsp sugar or other sweetener 
  • paprika
  •  salt (optional) and pepper to taste
Make a mayo dressing—in a small bowl rice one boiled potato into mayonnaise. Add ginger, miso, sriracha, garlic powder, kimchee juice and sugar (or other sweetener) and mix well. In a large bowl add cubed potatoes, apple, onion and kkakdugi (or kimchee), add the mayonnaise dressing and mix well with a wooden spoon or rubber spatula. Add salt (optional), pepper and sesame seeds and mix again, adjust flavors to you taste and add more mayo if needed. Refrigerate overnight in a sealed container so that all flavors settle and blend together. Serve cold and dress with minced scallions, a little paprika and more toasted sesame seeds... and enjoy your summer BBQ!

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