Kimchi Sweet Potato Salad Recipes
KIMCHI SWEET POTATO SALAD
From the Closet Cooking Blog. Add 2 tablespoons gochujang to the dressing. Zaar does not recognize that ingredient (Korean dressing)
Provided by dicentra
Categories Yam/Sweet Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Toss the sweet potatoes in the oil.
- Spread the potatoes out in a single layer on a baking sheet.
- Roast the potatoes in a preheated 400F oven until the potatoes are nice and tender, about 30 minutes.
- Meanwhile cook the bacon, drain and set aside.
- Mix the gochujang and mayonnaise.
- Mix everything.
Nutrition Facts : Calories 259.8, Fat 17.3, SaturatedFat 4.4, Cholesterol 17.3, Sodium 248.9, Carbohydrate 21.6, Fiber 2.8, Sugar 1.5, Protein 5.4
KIMCHI POTATO SALAD
Being half Korean, I am always looking for ways to fuse my love of kimchi into pretty much anything that I make. After making this potato salad, I HAD to write this one down. It was fabulous. This recipe is a smaller batch recipe since I assumed most of my friends coming over do not have the same taste for kimchi as I do. This is such an easy recipe to manipulate according to taste and spice level. I used a potato medley from Costco that had small purple potatoes, yukons, and red potatoes.
Provided by janice.omalley
Categories Potato
Time 20m
Yield 2 1/2-3 cups, 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Put potatoes in a pot of cold water and a handful of salt. Boil roughly 15-18 minutes. (Do not over boil or it will fall apart)
- Rinse with cold water so that you can cut the potatoes in half without burning your fingers. Cut potatoes in half and then pour 1 1/2 Tbsp of apple cider vinegar. Set aside.
- In a small bowl, mix together the mayo, sugar, salt, gochujang, and remaining 1/2 Tbsp of apple cider vinegar.
- In a large bowl, add the shredded carrot (you can use the large cheese grater setting), sliced green onion, and chopped cilantro.
- Add the mayo dressing and the potatoes to the large bowl and mix gently. Refrigerate, then enjoy.
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