Korean Macaroni Salad: Step-By-Step Recipe
Whether you’re having a barbecue or a family get-together, you can’t go wrong with our Korean macaroni salad.
Ingredients
- 200 g Elbow macaroni
- 50 g cucumber seeded and cut into small cubes
- ½ tsp fine sea salt
- 50 g Corn kernel
- 50 g Red bell pepper cut into small cubes
Macaroni Salad Dressing:
- ½ cup mayonnaise
- 1 tbsp sugar
- ½ tbsp honey
- Ground black pepper
- ½ tsp lemon juice
- ½ tsp fine sea salt
- 1 tsp Dijon mustard
Instructions
- By following the package instructions, cook the macaroni pasta. Drain it and cool down for 2 minutes.
- After that, combine the salad dressing (in a separate bowl) while the pasta is cooking.
- Mix cucumber and salt (½ tsp) in a small bowl separately. Mix them well. Keep it aside until the other ingredients are ready. After that, squeeze the water out of the cucumber when the other ingredients are ready.
- After that, mix all ingredients until well combined in a large bowl. Keep it in the fridge for at least 30 minutes and chill to infuse the flavours. Serve.
Notes
- Cook the pasta right: To avoid mushy or overcooked pasta, cook the macaroni until it is al dente. Above all, follow the instructions on the package. Taste test the pasta before draining it to ensure it's cooked to your liking.
- Rinse the pasta: After draining the pasta, rinse it under cold water to stop the cooking process and cool it down. This will also help to prevent the pasta from sticking together.
- Prep the vegetables ahead of time: After that, Chop the cucumber, red bell pepper. Additionally, chop any other vegetables you plan to use ahead of time. This will save time and make the salad assembly process quicker.
- Use whole egg mayonnaise: This egg mayonnaise has a creamier texture. If compared to low-fat versions. It makes it perfect for this recipe.
- Adjust the seasoning: Taste the dressing before adding it to the salad. Adjust the seasoning according to your taste. Above all, you can add more salt, sugar, or Korean chilli paste depending on your preference.
- Chill before serving: Let the salad chill in the fridge for at least 30 minutes before serving. This allows the flavours to meld together and makes the salad taste even better.
- Garnish: In addition, top the salad with some sliced green onions or sesame seeds. It's for adding flavour and presentation.