My idea of cooking is extremely fuss-free with minimal prep time and minimal dishes to wash at the end.
That’s why I only cook soup noodles and … make sandwiches.
There used to be a period of time (during college) where I was super into cooking Korean food – ddeokbokki, rabokki, soybean paste soup, bibimbap, seafood pancake etc.
Alas, I’ve grown out of that phase. That was also the period where I was highly enthusiastic about all things Korean. ? I’ve also grown out of that phase :/
One of my favourite dishes to make is the potato salad. I love it as a banchan but I’ve simplified it so much that I can’t say it’s “Korean-style” potato salad anymore. ?
- 1 bag of potatoes (1kg)
- 1 Japanese cucumber
- 1 carrot
- Mayonnaise (I used a Japanese brand)
- Skin potatoes and cut into cubes (easier to mash later)
- Boil till soft
- Meanwhile, skin and cut carrots into v small pieces
- When potatoes are done, scoop them out and put into a large bowl and leave it to cool
- Boil carrot bits until soft or the way you like them (I like mine soft but with a bit of crunch still)
- Cut the cucumber into v small pieces
- Let the carrots cool
- Mash the potatoes, add in suitable amounts of mayo (use your intuition) and mash more (I used a fork- no wonder my hands and back ached) and add cucumbers and carrots and mash some more
- Put into container and when it’s cooled, refrigerate it.
Not that it’s easy to go wrong with potato salad lol.
I’m tired out now though. The mashing and mixing required some strength. ?