Recipe for Korean potato salad with beef flavoring
hmm, was it creamy? if it was a traditional side dish, I doubt very much that there would be any mayo in it. if it was simply potato slices or chunks in a dark, slightly sweet sauce, it's likely potato that has been braised in a liquid base of soy sauce, sugar and stock (liquid stock or some dashi powder that hannaone speaks of: dashi actually is a stock powder made usually with dried fish or seakelp, but also these days with beef and veggie versions). the ratio of soy, sugar and stock varies according to taste - water should be just enough to allow potato to cook without getting burnt.... if this does not sound like the dish you had, can you describe the dish in more detail?
Just had that mayo-coated panchan experience yesterday (and I'm in the SE). Yuck, I hate that! I assumed it was just us Anglos getting the mayo but, nope, all the tables had that one.
Any suggestions for books or websites that have a good selection of panchan recipes? I'd love to try to make some at home.
eeegads! and here I thought the unfortunate Korean-potato-salad phenomenon was confined to Toronto and it's church basements ;-) I really don't know how that came about but for as long as I can remember in t.o. potato salad has turned up at ad hoc meals served in church basements and local functions...it is only fairly recently that the potato salad has turned up in fast food restos in t.o. (then again, I don't go to too many korean restos, preferring homemade korean food), certainly never at the fancier higher end korean restos....i've certainly never seen it as a side in korea....
Any place close to any US Military base in Korea had some type of potato salad. At least they did in the late 70's and through the early 90's.
In Seoul, when I was there, I saw the salad almost every place that served doncas(sp) (tonkatsu) - the breaded pork cutlet dish with brown sauce.
Here is one version of the dish to get you started.
Gamja Jorim - Glazed potatoes
1 large russet or 3 medium red potatoes
1/2 small onion
6 cloves garlic
2 tablespoons vegetable oil
1/2 teaspoon toasted sesame seed
2 tablespoons soy sauce
3 cloves garlic
1 tablespoon mool yeut (korean malt syrup), light corn syrup, honey, or sugar
1/4 cup water (substitute: unsalted beef or chicken broth)
1 teaspoon gochujang
Mash or press three of the garlic cloves and put in a small mixing bowl, add the rest of the sauce ingredients and mix well. Let stand ten minutes.
Wash and peel potato, then cut into roughly 3/4 inch cubes.
Rinse in cold water and drain.
Cut onion in half from top to bottom, then thick slice.
Thin slice 6 garlic cloves from top to bottom.
Note: Sogogi Dashida can be used to intensify the beef flavor if desired. Mix 1/2 teaspoon with water to start, and adjust to taste. This product is very salty so you would need to adjust the amount of soy sauce and/or sweetener (sweet somewhat nullifies salty) used.
Preheat oil in a coverable non-stick pan or pot over high heat.
Add potato and cook until lightly browned.
Add onion and sliced garlic and cook another thirty seconds.
Reduce heat to medium and add sauce.
Cover and simmer until liquid is almost gone, stirring often. (test potato for doneness - inserted chopstick or fork should meet very light resistance. If needed add a little more water and cook until potato is done)
Garnish with sesame seed and serve as a side dish, a tasty snack, or as part of a Korean Ban chan array.
Just saw this post -
It was probably done one of two ways
1. There is an instant broth/seasoning that Koreans may add to almost anything. It's Sogogi Dashida (Beef Stock) and has a very good, rich, beefy flavor. One or two tablespoons of this mixed with the sugar/mayo dressing would give the potato salad this flavor. (Note: if you are concerned about MSG, do not use this)
2. The potatoes for the salad were boiled in beef broth. A couple of potatoes were mashed with some of the beef broth, then stirred into the sugar/mayo dressing.