Korean Potato Salad (Gamja Salad)

Potatoes: Clean, peel, and cube your potatoes into ½ inch pieces. In a large pot of water over medium-high heat, add the potatoes and the salt for boiling. After the water reaches a boil, continue to boil for about 10 minutes or until you can pierce the potatoes easily with a fork. When the potatoes are done, transfer the cooked potatoes into a strainer and allow them to dry off on the counter while you start the cucumbers, eggs, and carrots. NOTE: Don’t throw away the water. You will be using the water for the eggs and carrots.

Cucumbers: Slice the cucumbers as thinly as possible and salt them with ⅓ of the seasoning kosher salt. Mix until the salt coats all of the cucumbers. Set aside for 10 minutes to disgorge all of the excess water in the cucumbers. After 10 minutes, place the cucumbers in a strainer and run the cucumbers under running water to remove the salt. Using your hands, squeeze out as much water from cucumbers as possible, but don’t damage the cucumbers. Place them into a bowl and mix in the rice wine vinegar to season.

Eggs: Place the eggs into the boiling water and boil for 11 minutes. Make an iced-bath of water to cool down the eggs in a mixing bowl filled with enough water to cover the eggs and about a handful of ice. Transfer the eggs into an iced-bath for 2 minutes. Remove the eggs, then peel them. Slice them in half and remove the egg yolks. Julienne the egg whites and then cut them into smaller ⅛ inch pieces. Crumble the boiled egg yolk pieces in between your hands. Reserve about ¼ of the egg yolk crumbles in another bowl.

Carrots: Peel and cut the carrots into ⅛ inch pieces. Put the carrots into the boiling water and blanch for 2 minutes or until the carrots have slightly softened, but still have a bite. Remove carrots and run them under cold water until they’re at room temperature.

Add the cooked potatoes into a mixing bowl, use a masher or a fork to mash the potatoes until the pieces are broken up, but not smooth. Try not to over-mash them or they will become too sticky or gloopy.

In a small bowl, combine the mayonnaise, ⅔ leftover of the kosher salt, and rice syrup. Mix until it’s fully incorporated.

In the mixing bowl with the mashed potatoes, add the mayonnaise mixture and stir until combined.

Add the cucumbers, carrots, egg whites, and the egg yolk crumbles. Stir until combined.

Sprinkle the reserved ¼ portion of egg yolk crumbles.

Place in the fridge for at least 30 minutes before serving or until it’s chilled to the touch. You can also make this a day ahead.