Instructions

1. 1

   Cut potatoes into bite-size pieces, boil in lightly salted water for 10 minutes, and drain.

2. 2

   Cut leek into 5 cm lengths and char in a pan with a little olive oil.

3. 3

   Whisk doenjang, lemon juice, honey, garlic, and olive oil into a creamy dressing.

4. 4

   Add potatoes, charred leek, and red chard, then toss gently to avoid breaking potatoes.

5. 5

   Sprinkle black sesame and rest 3 minutes before serving.

Tips

Nutrition (per serving)