Crab-Stick Olivier with Gochujang Mayo and Corn (Russian × Korean)

Method

1. Peel the potatoes, cut into 1.5 cm cubes and put them in a 18 cm pot with the salt and cold water to cover. Bring to the boil over high heat, then simmer over medium heat for 10 min, until a chopstick slides in, and drain. Return the pot to the heat briefly to steam off the moisture, roughly mash half the potatoes with a fork and spread everything out to cool. The mix of chunks and mash gives the texture of a Korean-style potato salad.

   Add in this stepPotatoes 300 gSalt ¾ tsp

   high heat→medium heat

2. Lower the eggs into boiling water and cook over medium heat for 10 min until hard-boiled, cool in cold water, peel and chop roughly.

   Add in this stepEggs 2

   medium heat

3. Halve the cucumber lengthwise, slice into thin half-moons, toss with the salt and leave for 10 min, then squeeze out the liquid. This keeps the salad from turning watery.

   Add in this stepCucumber ½Salt ¼ tsp

4. In a small bowl, mix the mayonnaise, gochujang, honey and rice vinegar until smooth. Adjust the heat with the amount of gochujang.

   Add in this stepMayonnaise 5 tbspGochujang 1 tspHoney 1 tspRice vinegar 1 tsp

5. Put the cooled potatoes, eggs and cucumber in a large bowl and tear the crab sticks into thin shreds by hand over them. Add the drained corn, sliced spring onions, the sauce and the salt and fold gently. Taste and adjust the seasoning.

   Add in this stepCrab sticks (surimi) 100 gTinned sweetcorn, drained 80 gSpring onions 1Salt ¼ tsp

6. Cover and chill for 30 min, then serve sprinkled with the sesame seeds. It is also great wrapped in lettuce leaves or tucked into soft white bread.

   Add in this stepToasted sesame seeds 1 tsp