Korean Macaroni Salad (Sweet Mayo Pasta from Retro Diners)
Korean macaroni salad is a retro banchan that became widespread through bunsikjip (Korean snack bars) and gyeongyangsik (Western-style Korean restaurants) during the 1970s and 80s. Compared to Western macaroni salad, the Korean version is noticeably sweeter - sugar is added to the dressing - and uses sweet corn kernels instead of mustard or herbs, contributing a pop of sweetness with each bite. The pasta is boiled for eight minutes to a texture softer than al dente, which is the Korean preference: slightly overdone noodles tangle better with the mayonnaise and absorb the dressing. Cucumber must be salted and squeezed to remove moisture, preventing the salad from turning watery over time. Carrot is blanched for just one minute to keep its bite. Chilling for at least twenty minutes firms the mayonnaise coating so it clings to the pasta. This salad appears alongside donkatsu and hamburger steak at gyeongyangsik restaurants and as a free banchan at gimbap shops.
Adjust Servings
Instructions
- 1
Boil macaroni in salted water for 8 minutes, then rinse and cool.
- 2
Dice carrot and blanch for 1 minute, then cool.
- 3
Finely dice cucumber and onion, then remove moisture with paper towel.
- 4
Mix mayonnaise, sugar, and salt for the dressing.
- 5
Add macaroni, vegetables, and corn; toss until evenly coated.
- 6
Chill for 20 minutes before serving.
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