Charred Daepa Gamja Doenjang Salad (Charred Leek Potato Salad)
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's bite and replaces it with a concentrated sweetness and char. 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.
Adjust Servings
Instructions
- 1
Cut potatoes into bite-size pieces, boil in lightly salted water for 10 minutes, and drain.
- 2
Cut leek into 5 cm lengths and char in a pan with a little olive oil.
- 3
Whisk doenjang, lemon juice, honey, garlic, and olive oil into a creamy dressing.
- 4
Add potatoes, charred leek, and red chard, then toss gently to avoid breaking potatoes.
- 5
Sprinkle black sesame and rest 3 minutes before serving.
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