Best 2 Poached Egg And Chicken Salad With Korean Gochujang Vinaigrette Recipes

POACHED EGG AND CHICKEN SALAD WITH KOREAN GOCHUJANG VINAIGRETTE

Steps:

• Whisk olive oil, sesame oil, brown sugar, 2 tablespoons vinegar, gochujang, and black sesame seeds together in a bowl. Cover vinaigrette with plastic wrap and chill.
• Mix chicken and spinach together in a large bowl. Divide salad among 4 serving plates.
• Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to bring water to a gentle simmer; add 1 tablespoon vinegar and salt. Crack each egg into an individual bowl or cup then gently slip into the water at 10- to 15-second intervals. Cook eggs until the whites are firm and the yolks have thickened but are not hard, about 3 minutes. Remove the eggs from the water with a slotted spoon, draining water, and place one poached egg on each salad.
• Drizzle vinaigrette over salad and serve.

KOREAN POTATO SALAD

Steps:

• Place potatoes in a large pot of salted cold water. Bring to a boil and cook until potatoes are tender, 15 to 20 minutes. Add carrots during the last 3 minutes of cooking. Drain and set aside.
• Place cucumber slices in a strainer and sprinkle with salt, coating the slices. Let sit for 10 to 15 minutes. Thoroughly rinse cucumbers and transfer to a stack of paper towels or a dry kitchen towel. Give them a good squeeze until most of the moisture is removed. This is an important step if you don't want to end up with a runny dressing.
• Cut hard-boiled eggs in half, and set aside 1/2 of 1 yolk. Cut egg whites and remaining yolks into small pieces.
• Place potatoes and carrots in a large bowl. Mash gently by pressing down with the back of a spoon until mostly mashed, but still a bit chunky. Mix in chopped egg, cucumber, red onion, apple, and black pepper.
• Whisk mayonnaise, gochujang, sesame oil, and ginger together in a bowl; fold into the potato mixture.
• Grate reserved egg yolk over the potato salad, and refrigerate for at least 1 hour before serving.