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Korean Steakhouse Crispy Potato Salad

Tender, fire-braised beef short rib adds a rich, smoky depth, while tangy kimchi provides a refreshing crunch. Finished with a sprinkle of roasted peanuts for added texture. Perfect as a standout side or a bold main course, our Korean Steakhouse Crispy Potato Salad is sure to impress.

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Print Recipe
Potato Type: Russet
Cuisine: Korean
Prep Method: Roasted

Dish

Side DishMain Dish

Prep Time

20 Mins

Cook Time

23 Mins

Serving

Serves 4 (1 Cup/person)

Description

Tender, fire-braised beef short rib adds a rich, smoky depth, while tangy kimchi provides a refreshing crunch. Finished with a sprinkle of roasted peanuts for added texture. Perfect as a standout side or a bold main course, our Korean Steakhouse Crispy Potato Salad is sure to impress.

Ingredients

+

Gochujang Vinaigrette

  • ¼ C (2 oz) Hot Gochujang Paste
  • 2 oz Rice Wine Vinegar
  • 3 tbsp (45 g) Honey
  • 3 cloves (15 g) Garlic, chopped
  • 3 tbsp (45 mL) Cold Water
+

Short Rib

  • 18 ounces (2 C) Fire Braised Beef Short Rib, Fully Cooked, Diced into 1-inch cubes
  • Other Protein Options: Leftover beef you have on hand (steak, roast beef, prime rib) prepared chicken thigh
  • ½ C (60 g) Shitake Mushrooms, sliced with the stems removed
  • 1 tsp Neutral Oil
  • 3 tbsp (45 g) Chopped Toasted Peanuts
  • ½ C sliced Kimchi, prepared
  • ¼ C Peanuts, chopped
+

Potatoes

  • 2 Russet Potatoes (18 ounces, ~2 ½ C), skin on, 1-inch dice
  • 1 tbsp (14 mL) Canola oil
  • 2 tsp (12 g) Kosher Salt
  • 2 tsp Sesame Oil
  • 2 tsp (12 g) White Sesame Seeds
  • 2 tsp (12 g) Black Sesame Seeds
+

Garnishes

  • ½ C Baby Bok Choy, steamed with the bottoms removed
  • Chopped Chives
  • Crushed Peanuts

Preparation

  1. In a bowl, whisk the ingredients for the vinaigrette together.
  2. Preheat the oven to 425 degrees F.
  3. Scrub and chop the potatoes into 1-inch cubes. Toss with the canola oil, season with the salt, and lay the potatoes onto a baking sheet. Roast in the oven for 20 minutes or until crisp and golden brown.
  4. Chop beef into 1-inch cubes and put in the oven for 8-10 minutes, at the same temperature as the potatoes. This is just to crisp the pieces up.
  5. While the potatoes and beef are in the oven, sauté the mushrooms in 2 tsp of oil over medium-high heat until golden brown.
  6. Once the beef is done, place into a bowl and toss with the vinaigrette. Add the sliced kimchi, sauteed shitake mushrooms, and chopped peanuts.
  7. Once the potatoes are pulled out of the oven, immediately sprinkle them with 2 tsp of sesame oil, 2 tsp white sesame seeds, 2 tsp black sesame seeds.
  8. Steam the bok choy leaves
    • You can use a microwave safe dish covered in plastic wrap for this. Cook for 90 seconds and allow to cool.
  9. To serve, mix the crispy potatoes with the marinated beef. Plate with the bok choy, chopped peanuts, and chives. Drizzle some more vinaigrette over the top. Serve and enjoy!

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Nutrition Facts Per Serving

Calories

580

Fat

34g

Sodium

1390mg

Cholesterol

120mg

Vitamin C

10.04mg

Carbohydrates

23g

Fiber

3g

Protein

43g

Potassium

563mg

Sugar

18g

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