Korean Bakery Salad Sandwich

How was your week? Can you feel that fall is coming? The leaves in our backyard are changing colors and my small vegetable garden is sharing its last foods for the season. The weather is beautiful and I want to go on a picnic with you. However, instead, today I will share a delicious recipe for a Korean-style potato salad sandwich that you can make for a picnic, lunch box, snack, or potluck party. Since it is a very popular item in Korean bakeries and is also one of my favorite breads, I’m happy to share this recipe with you.

Yield: 6 Sandwichess

Short Korean Lesson

DalRyeok (달력) = Calendar
YakSok (약속) = Appointment

Video Instructions

Main Ingredients:

6 Sandwich Rolls
1 Cup Potato (1 Cup Water, ¼ tsp Salt)
2 Eggs
½ Cup Cabbage (¼ Generous tsp Salt)
¼ Cup Cucumber
¼ Cup Onion
⅛ Cup Carrot
½ Cup Apple
¼ Cup Lunch Meat

Seasoning Ingredients:

¼ Generous Cup Mayonnaise
¾ tsp Sugar
⅛ tsp Salt

Directions

To save some time, I will start to boil the water before prepping the vegetable ingredients. One pot is for the eggs and the other one (1 cup water) is for the potatoes.

Cut 1 cup worth of a potato into chunks.

Chop the rest of the vegetables, ½ cup cabbage, ¼ cup cucumber, ¼ cup onion, and ⅛ cup carrot into thin strips.

Whilst chopping, if your water starts to boil, put 2 eggs.

Also put the potatoes in the boiling water and cook both of them for about 15 minutes on medium-high. Season the potatoes with ¼ tsp salt.

Put the cabbage, cucumber, onion, and carrot into a mixing bowl with ¼ generous tsp of salt. Let it set for 10 minutes. Not only does this process gives the right amount of saltiness to the veggies, but it also helps them to keep their crunchy texture in the salad.

Cut ½ cup of apple and ¼ cup of lunch meat into little chunks. I like to use Red Delicious or Fuji apple for this. Originally, we use sliced ham in Korea but you can use your favorite lunch meat.

Chop the hard-boiled eggs into little tiny pieces.

After 10 minutes, the veggies are salted nicely and some water came out from them. Use paper towels to squeeze the remaining water out from the veggies.

After 15 minutes of intensive boiling with the eggs and potatoes, you can see most of the water evaporated from the boiled potatoes. The potatoes are so soft, you can just mash them with a fork. You can also use this same method for your mashed potatoes by just adding some butter. It gives you absolutely delicious and divine mashed potatoes.

Put all the prepared ingredients in a mixing bowl.

As a final touch, season all the ingredients with ¼ generous cup of mayonnaise, ¾ tsp sugar, and ⅛ tsp salt. Mix it all. You can enjoy this salad as it is, but I love the salad in a sandwich even more.

Get 6 pieces of sandwich bread. It can be any type of bread type you like for your sandwich, but in my opinion, sloppy Joe sandwich rolls, dinner rolls, or mini hamburger rolls are the best for this recipe.

Divide the salad into 6 portions and use each portion for one sandwich. The generous amount of salad is just perfect.

I ate one of the sandwiches and wrapped the rest to share with my friend. You can keep the sandwiches in a refrigerator and enjoy them for a couple of days.