Homemade ‘Sarada-ppang’ (Korean Potato Salad Sandwich)
Recreate Paik’s Coffee-style Potato Salad Sandwich Abundantly at Home
Hello everyone! After trying the ‘Sarada-ppang’ at Paik’s Coffee, I really wanted to make it at home with an even more generous filling. This recipe allows you to enjoy the delightful combination of soft potato salad and fluffy bread, just like the popular cafe version, but with a homemade touch. It’s simple and delicious!
Ingredients
- 1/3 carrot (finely diced)
- 1/2 cucumber (seeds removed, finely diced)
- 2 eggs
- 2 potatoes (medium-sized)
- 0.5 Tbsp sea salt
- 4 Tbsp mayonnaise
- 2 soft rolls (like brioche or milk bread)
Cooking Instructions
Step 1
First, boil the potatoes and eggs. Wash the potatoes thoroughly, place them in a pot, cover with water, and boil for about 15-20 minutes until tender. You can boil the eggs in the same pot for convenience. Once cooked, peel the potatoes and eggs. While still warm, mash them thoroughly using a fork or a potato masher until very smooth and creamy. Ensure there are no large lumps for the best texture.
Step 2
Finely dice the carrot. Using a knife or a mandoline slicer, cut it into very small pieces. This ensures the carrot integrates well into the salad and adds a pleasant texture.
Step 3
Add the finely diced carrot to the mashed potatoes and eggs and mix. Cut the cucumber in half lengthwise, scoop out the seeds with a spoon, and then slice it into half-moon shapes about 0.5cm thick. Sprinkle 0.5 Tbsp of sea salt over the sliced cucumber and let it sit for about 5 minutes to draw out excess moisture. Then, squeeze out the water thoroughly. This step is crucial to prevent the salad from becoming watery and to maintain the cucumber’s crispness.
Step 4
Add the squeezed cucumber to the bowl with the mashed potatoes, eggs, and carrots.
Step 5
Now, add 4 Tbsp of mayonnaise and mix everything together until well combined. If the mixture seems too dry, feel free to add a little more mayonnaise. You’ll have a creamy and savory potato salad filling!
Step 6
If your salad has this wonderfully creamy and textured consistency, your ‘sarada’ filling is ready!
Step 7
Carefully slice the soft rolls about three-quarters of the way through, creating a pocket for the filling without cutting all the way through. This way, the bread will hold the generous amount of salad.
Step 8
Generously stuff the prepared potato salad into the opened soft rolls. Don’t be shy – fill them up until they’re almost overflowing for the most satisfying bite!
Step 9
Making this at home means you can be much more generous with the ingredients than store-bought versions. It tastes just like the ones from the cafe, if not better, because you can truly pack in that delicious potato salad!
Step 10
The process is super simple, so why not try making this nostalgic ‘Sarada-ppang’ at home for a snack or brunch today? It’s a guaranteed hit!
