Charred Daepa Gamja Doenjang Salad (Charred Leek Potato Salad)

Name: Charred Daepa Gamja Doenjang Salad (Charred Leek Potato Salad)
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 2 servings
Cuisine: Korean
Ingredients: potatoes 250 g; large green onion 120 g; red chard 60 g; doenjang 1 tbsp; olive oil 2 tbsp; lemon juice 1 tbsp; minced garlic 0.5 tsp; honey 1 tsp; black sesame seeds 1 tsp

Quick answer

Total time: 33 min
Level: Easy
Servings: 2 servings
Ingredients: 9

About this dish

Charred until deep brown, Korean daepa (a thick green onion similar to a leek) loses its sharp bite and turns soft and sweet inside.

With tender potatoes and a dressing of doenjang, lemon juice, and honey, it makes a salty, earthy potato salad with no mayonnaise in sight.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Scrub 250g potatoes, leave the skin on, and cut them into 2cm pieces.

Place them in cold water and cook over medium heat for 10 minutes.
2

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.
3

Cut 120g leek into 5cm lengths.

Coat the pan very lightly with a small amount of the 2 tablespoons olive oil and cook the leek over medium-high heat for 3 to 4 minutes, turning as it browns.
4

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.
5

Mix 1 tablespoon doenjang, 1 tablespoon lemon juice, 1 teaspoon honey, and 0.5 teaspoon minced garlic in a small bowl.

Gradually whisk in the remaining olive oil.
6

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.