Korean Bakery Salad Sandwich (샐러드빵, SaladBbang) | Aeri's Kitchen

Name: Korean Bakery Salad Sandwich (샐러드빵, SaladBbang) | Aeri's Kitchen
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Korean, Asian
Ingredients: 6 Sandwich Rolls; 1 Cup Potato (1 Cup Water, ¼ tsp Salt); 2 Eggs; ½ Cup Cabbage, (¼ Generous tsp Salt); ¼ Cup Cucumber; ¼ Cup Onion; ⅛ Cup Carrot; ½ Cup Apple; ¼ Cup Lunch Meat; ¼ Generous Cup Mayonnaise; ¾ tsp Sugar; ⅛ tsp Salt

15 steps

Prep:10minCook:20min

This is a delicious recipe for a Korean-style potato salad sandwich you can make for a picnic, lunch box, snack, or potluck party. Since it is a trendy item in Korean bakeries and one of my favorite bread, I’m happy to share this recipe with you.

Updated at: Thu, 17 Aug 2023 11:34:27 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories339.7 kcal (17%)

Total Fat12.7 g (18%)

Carbs46.2 g (18%)

Sugars5.5 g (6%)

Protein10.5 g (21%)

Sodium710.9 mg (36%)

Fiber2 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

Main Ingredients:

1 CupPotato

0.5 CupCabbage

1/4 Generous tsp Salt

0.25 CupCucumber

¼ cuponion

0.13 CupCarrot

0.5 CupApple

0.25 CupLunch Meat

Seasoning Ingredients:

0.25 CupMayonnaise

Generous

¾ tspSugar

⅛ tspsalt

Instructions

Step 1

To save some time, I will start to boil the water before prepping the vegetable ingredients. One pot is for the eggs and the other one (1 cup water) is for the potatoes.

Step 2

Cut 1 cup worth of a potato into chunks.

Step 3

Chop the rest of the vegetables, ½ cup cabbage, ¼ cup cucumber, ¼ cup onion, and ⅛ cup carrot into thin strips.

Step 4

Whilst chopping, if your water starts to boil, put 2 eggs.

Step 5

Also put the potatoes in the boiling water and cook both of them for about 15 minutes on medium-high. Season the potatoes with ¼ tsp salt.

Step 6

Put the cabbage, cucumber, onion, and carrot into a mixing bowl with ¼ generous tsp of salt. Let it set for 10 minutes.

Step 7

Cut ½ cup of apple and ¼ cup of lunch meat into little chunks. I like to use Red Delicious or Fuji apple for this. Originally, we use sliced ham in Korea but you can use your favorite lunch meat.

Step 8

Chop the hard-boiled eggs into little tiny pieces.

Step 9

After 10 minutes, the veggies are salted nicely and some water came out from them. Use paper towels to squeeze the remaining water out from the veggies.

Step 10

After 15 minutes of intensive boiling with the eggs and potatoes, you can see most of the water evaporated from the boiled potatoes. The potatoes are so soft, you can just mash them with a fork.

Step 11

Put all the prepared ingredients in a mixing bowl.

Step 12

As a final touch, season all the ingredients with ¼ generous cup of mayonnaise, ¾ tsp sugar, and ⅛ tsp salt. Mix it all. You can enjoy this salad as it is, but I love the salad in a sandwich even more.

Step 13

Get 6 pieces of sandwich bread. It can be any type of bread type you like for your sandwich, but in my opinion, sloppy Joe sandwich rolls, dinner rolls, or mini hamburger rolls are the best for this recipe.

Step 14

Divide the salad into 6 portions and use each portion for one sandwich. The generous amount of salad is just perfect.

Step 15

I ate one of the sandwiches and wrapped the rest to share with my friend. You can keep the sandwiches in a refrigerator and enjoy them for a couple of days.

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