Korean Macaroni Salad Recipes

KIM'S MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Drain, and rinse under cold running water.
• In a large bowl, mix together the mayonnaise, vinegar, sugar, salt, pepper, green onions and jalapeno peppers. Stir in the macaroni. Refrigerate until chilled before serving, at least 30 minutes.

KOREAN SALAD

Steps:

• In a bowl, mix oil, sugar, ketchup and vinegar. Season with salt and pepper. Cover and chill at least 24 hours.
• Place egg in a pot with enough cold water to cover. Bring to a boil and remove from heat. Cover pot and let egg stand in hot water for 10 to 12 minutes. Remove from water, cool, peel and slice.
• Place bacon in a skillet over medium heat and cook until evenly brown. Drain and crumble.
• In a large bowl, mix eggs, bacon, spinach, water chestnuts, bean sprouts and mushrooms. Toss with dressing just before serving.

KOREAN MACARONI SALAD

Steps:

• Cook the macaroni pasta following the package instructions. (If the package does not suggest, I would recommend adding some fine sea salt while boiling the pasta.) Drain and cool down for 2 mins.
• While the pasta is cooking, combine the salad dressing in a separate bowl. Also, separately, combine the cucumber and the salt (1/2 tsp) in a small bowl. Mix them well and set it aside until the remaining ingredients are ready. When ready, gently squeeze the water out of the cucumber.
• Mix all ingredients in a large bowl until well combined. Chill in the fridge for at least 30 mins to develop the flavor. Serve.

KOREAN CUCUMBER SALAD (OI MUCHIM 오이무침)

Steps:

• Slice cucumbers into thin slices. Around 1/8 inch (3 mm).
• Mix soy sauce, vinegar and sugar in a bowl. Pour soy vinegar into the bowl with cucumbers.
• Then, add 1/2 tsp chili powder and sesame seeds. Mix and taste. Add more chili powder if you want. Doing it in this order allows you to taste and control the amount of chili powder based on how spicy you want it.
• Add chopped green onions and mix again.
• YOU ARE DONE!! Serve immediately for the most fresh and crunchy cucumber flavor. You can also let it sit for 10-15 minutes for the cucumbers to absorb the dressing before serving.

SOUTHERN MACARONI SALAD RECIPE

Steps:

• Prepare macaroni pasta according to package directions.
• Drain pasta, set aside.
• Place Dukes mayonnaise In a large mixing bowl.
• Add vinegar.
• Add mustard.
• Add sugar.
• Add salt.
• Add black pepper.
• Mix together well.
• Add the drained pasta.
• Add celery.
• Add peppers.
• Add onion.
• Toss everything to coat well.
• Cover bowl. Refrigerate for 2 or more hours to chill.
• Enjoy!

KOREAN PASTA SALAD

Steps:

• Cook the egg noodles according to package instructions.
• Drain and rinse under cold running water.
• Transfer the noodles to a large bowl.
• In a small bowl, whisk together the vinegar, oil, soy sauce, sesame seeds, ginger, salt, scallion, and, if using, red pepper.
• Remove the noodles from the refrigerator and mix with the sesame mixture until well coated. Serve cold or at room temperature.

HAWAIIAN MACARONI SALAD

Steps:

• Cook the elbow macaroni pasta for 1-2 minutes more than the cook time listed on the package. Drain and set aside.
• Place the elbow macaroni in a bowl and mix in the mayonnaise, grated onions, shredded carrots, finely diced celery, salt, and pepper.
• Refrigerate the dish at least an hour - this allows the flavors to mix. Serve slightly chilled (remove from the refrigerator 10 minutes before serving) as a side dish. Enjoy!

CLASSIC MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
• In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.