At Korean barbecue restaurants, small dishes of this style of mashed potato salad are served with the grilled meat. Cool and creamy with mayonnaise and boiled eggs, it’s the perfect accompaniment to the smokiness of charred meat
Kosher salt and freshly ground black pepper1 carrot, peeled and cut into ½-inch dicePlace the cucumber in a small bowl and sprinkle with ½ teaspoon sugar and 1 teaspoon salt. Toss to evenly coat and let stand until ready to use.Combine the potatoes and 1 tablespoon salt in a large saucepan. Add enough cold water to cover by 2 inches. Bring to a boil over high heat, then reduce the heat to maintain a light boil. Using a spoon, lower the eggs into the boiling water.
Boil the potatoes and carrots until the potatoes are very tender, about 1 minute longer. Drain well, then return to the dry saucepan.Set the saucepan over the lowest possible heat to dry out the potatoes. When they’re speckled and starting to stick to the pan, about 1 minute, transfer to a large bowl. Sprinkle the vinegar and remaining ½ teaspoon of sugar evenly over the potatoes and toss to coat. Mash about half the potatoes and break up the remaining into smaller chunks.
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