Gochujand (go-choo-jahng – pepper paste) is a savory, spicy, pungent fermented staple Korean Condiment made from red chilis, glutinous rice, fermented soybeans and salt.
I thought my purple roasted potato would make a delicious salad with this gochujand and it DID come out FORKING DELICIOUS!
Ingredients makes about 8 servings
1 lb. 10 oz of purple sweet potato roasted and pealed and then chopped in cubes
1 scant cup celery chopped
1 scant cup sweet white onion chopped
1 small apple pealed, cored and chopped
1 purple carrot shredded (purple just looks right in this dish)
1/4 cup chopped dates
1/4 red bell pepper chopped
3/4 cup low fat mayonnaise ( I don’t use real mayo for often because of high fat content, I rather get my fat from something forking fried, something buttery, something cheesy or dessert) (Real mayo for me is reserved for deviled eggs)
1 Tablespoon gouchjang
2 Tablespoons rice vinegar
1 Tablespoon kosher salt
3 Tablespoons fresh Thai Basil chopped (preferably any fresh basil from your garden. I find that home grown basil of all kinds has much more flavor than store bought and doesn’t fall apart as much in dishes)
You need one large bowl and one small bowl. In your large bowl combine purple potatoes, celery, onions, apple, carrot, dates, bell pepper and set a side.
In your small bowl mix up your mayo, gouchjang, rice vinegar and salt.
Gently mix the small bowl into the large bowl and when combined fold in the fresh basil. Top with a few chopped scallion greens if you have them.