Buzz
Photo: Greg DuPree; Food Stylist: Chelsea Zimmer; Prop Stylist: Carla Gonzalez HartKimchi, a spicy fermented staple from Korea, made with cabbage, carrots, radishes, and turnips, is ready to spice up a traditional BBQ side dish. In this version, store-bought kimchi enhances a creamy potato salad with its signature heat and texture. Kimchi blends spice, tang, and sourness, and this kimchi potato salad recipe features a mayonnaise-based dressing with gochujang and chili garlic sauce, adding depth to the kimchi’s complex flavor. Be sure to season the potatoes with fresh lime juice and salt while they’re warm; that’s when they soak up the most flavor.
Kimchi can be found in glass jars in the refrigerated section. As with wine, try one that you enjoy on its own before using it in cooking. Gochujang is a Korean chili paste available near soy sauce and other Asian ingredients.
Ingredients for this dish include 3 lbs of baby red potatoes, halved or quartered if large, which equals about 8 cups. You will also need 2 tablespoons plus 1/2 teaspoon of kosher salt, divided into portions. Additionally, you will need 2 1/2 tablespoons of granulated sugar, divided, and 1 tablespoon plus 2 teaspoons of fresh lime juice (squeezed from 2 limes), also divided. For the creamy component, you'll require 1/2 cup of mayonnaise. Add to that 1 tablespoon of gochujang (preferably from Mother-in-Law’s brand), 2 teaspoons of chili-garlic sauce, and 1/2 cup of thinly sliced scallions (with extra for garnishing). Lastly, 1/2 cup of chopped kimchi and toasted sesame seeds for topping are essential.
- Directions: Begin by bringing 8 cups of water, potatoes, 2 tablespoons of salt, and 2 tablespoons of sugar to a boil in a large pot over medium-high heat. Allow the mixture to cook, stirring occasionally, until the potatoes are fork-tender, which should take 10 to 15 minutes. Once done, drain the potatoes and transfer them to a large bowl. Toss them gently with 1 tablespoon of lime juice and the remaining 1/2 teaspoon of salt, then refrigerate the potatoes uncovered for 2 hours. Meanwhile, prepare the dressing by mixing together the mayonnaise, gochujang, chili-garlic sauce, and the remaining 2 teaspoons of lime juice, along with 1/2 tablespoon of sugar in a medium bowl. Gently stir the dressing into the potatoes, then add the scallions and kimchi. Finally, top the salad with sesame seeds and additional scallions for extra flavor and decoration.
