Charred Daepa Gamja Doenjang Salad (Charred Leek Potato Salad)
Quick answer
Charred daepa gamja doenjang salad combines boiled potatoes with large green onion segments that have been seared until deeply caramelized and smoky.
What makes this special
- Charring daepa leeks until browned removes their pungency and unlocks a concentrated, sweet onion flavor.
- Charring leek until deeply browned removes pungency, unlocking caramel sweetness
- Doenjang with lemon and honey adds fermented depth, acidity, and subtle sweetness
Key ingredients
Core cooking flow
- 1 Scrub 250 g potatoes well and cut them skin-on into 2 cm chunks.
- 2 When a toothpick slides through without resistance, drain the potatoes in a sieve.
- 3 Cut 120 g daepa into 5 cm pieces. Film the pan very lightly with olive oil a...
Charred daepa gamja doenjang salad combines boiled potatoes with large green onion segments that have been seared until deeply caramelized and smoky. The high heat strips away the raw onion bite and replaces it with a concentrated sweetness and char aroma. A dressing made from doenjang, lemon juice, honey, and olive oil layers fermented depth with bright acidity and a touch of sweetness, drawing out the mild flavor of the potato. Tossing the potatoes while still warm allows the dressing to absorb into the starchy flesh rather than sitting on the surface. Red chard adds color and a faint bitterness that gives the bowl a sense of direction, while black sesame seeds contribute a final nutty accent.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Scrub 250 g potatoes well and cut them skin-on into 2 cm chunks.
Start them in cold, lightly salted water, then simmer over medium heat for about 10 minutes so the centers cook evenly.
- 2Step
When a toothpick slides through without resistance, drain the potatoes in a sieve.
Let them steam dry for about 2 minutes, because surface water will thin the doenjang dressing and weaken its cling.
- 3Control
Cut 120 g daepa into 5 cm pieces.
Film the pan very lightly with olive oil and sear over medium-high heat for 3 to 4 minutes, turning so several sides become dark brown and smoky.
- 4Step
Remove the daepa when the outside is deep brown and the inside has softened.
If the smell turns harsh instead of sweet and toasted, lower the heat slightly and turn the pieces right away.
- 5Step
In a small bowl, loosen 1 tbsp doenjang with 1 tbsp lemon juice, 1 tsp honey, and 0.5 tsp minced garlic first.
Whisk in 2 tbsp olive oil gradually until the dressing looks smooth and pourable.
- 6Step
Add the warm potatoes, charred daepa, and 60 g red chard to a bowl, then drizzle over the dressing.
Fold gently from the bottom to keep the potatoes intact, scatter 1 tsp black sesame seeds, and rest 3 minutes before serving.
After the steps
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