Korean Potato Salad (Gamja Salad) Hot Pot with Ham and Vegetables

A warm and comforting twist on traditional Korean potato salad, served in a hot pot with ham and vegetables for a hearty and flavorful side dish.

Prep Time

20 minutes

Total Time

45 minutes

Calories

650 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.20/serving

Season:

☀️ Summer

Meal Type:

Lunch•Salad•Side Dish

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

1.5lbsPotatoes(Yukon Gold or Russet, peeled and cubed)

£0.75

8ozHam(Cooked ham, diced)

£2.50

1mediumCarrot(Peeled and thinly sliced or diced)

£0.10

0.5mediumOnion(Finely chopped)

£0.10

0.5mediumCucumber(Peeled, seeded, and thinly sliced or diced)

£0.40

2stalksGreen Onion(Thinly sliced, for garnish)

£0.30

0.5cupMayonnaise(Korean mayonnaise (slightly sweeter) is preferred, but regular is fine)

£0.40

1tablespoonRice Vinegar

£0.05

1teaspoonSugar

£0.01

0.5teaspoonSalt(Or to taste)

0.3teaspoonBlack Pepper(Or to taste)

£0.01

1teaspoonSesame Oil

£0.05

1tablespoonSesame Seeds(Toasted, for garnish)

£0.10

2tablespoonsMilk(Adjust to desired consistency)

£0.03

Total Cost

£4.80

£1.20 per serving

Instructions

1.
Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes. Drain well and let cool slightly.
2.
While the potatoes are cooking, prepare the vegetables. Dice the ham, carrot, onion, and cucumber.
3.
In a large mixing bowl, gently mash the potatoes. You can leave some chunks for texture.
4.
Add the diced ham, carrot, onion, and cucumber to the bowl with the potatoes.
5.
In a separate small bowl, whisk together the mayonnaise, rice vinegar, sugar, salt, pepper, and sesame oil.
6.
Pour the mayonnaise mixture over the potato mixture and stir gently to combine. Add milk, 1 tablespoon at a time, until you reach your desired consistency. Be careful not to overmix.
7.
Transfer the potato salad to a hot pot (or Dutch oven). Heat over low heat, stirring occasionally, until warmed through. This will take about 5-10 minutes.
8.
Garnish with sliced green onions and toasted sesame seeds. Serve warm directly from the hot pot.

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My Notes

Nutrition Information

Nutrition per serving (375g)

650 kcal / 2720 kJ

Carbs

65g

25% of RDA

Fat

35g

50% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

15 g

17% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

For a spicier kick, add a pinch of gochugaru (Korean chili powder) to the mayonnaise mixture.

You can substitute other vegetables like corn kernels or boiled eggs.

To prevent the potatoes from becoming mushy, don't overcook them.

If you don't have a hot pot, you can keep the potato salad warm in a slow cooker on the warm setting.

Taste and adjust seasonings as needed.

Cooking Equipment

Large Pot

Mixing Bowl

Hot Pot (or Dutch Oven)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a spicier kick, add a pinch of gochugaru (Korean chili powder) to the mayonnaise mixture.

You can substitute other vegetables like corn kernels or boiled eggs.

To prevent the potatoes from becoming mushy, don't overcook them.

If you don't have a hot pot, you can keep the potato salad warm in a slow cooker on the warm setting.

Taste and adjust seasonings as needed.

Korean Potato Salad (Gamja Salad) Hot Pot with Ham and Vegetables

Ingredients

Instructions