Korean•comfort
Korean Macaroni Salad
Easy Korean style macaroni salad recipe
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 g elbow macaroni ((7 ounces))
- 50 g cucumber (, seeded & cut into small cubes, (1.7 ounces))
- 1/2 tsp fine sea salt
- 50 g corn kernel ((from tin), drained, (1.7 ounces))
- 50 g red bell pepper (/ capsicum, cut into small cubes, (1.7 ounces))
- 1/2 cup mayonnaise ((whole egg))
- 1 Tbsp sugar
- 1/2 Tbsp honey
- 1/2 tsp lemon juice
- 1/2 tsp fine sea salt (, adjust to your taste)
- ground black pepper
- 1 tsp dijon mustard ((optional))
Instructions
- 1
Cook the macaroni pasta following the package instructions. (If the package does not suggest, I would recommend adding some fine sea salt while boiling the pasta.) Drain and cool down for 2 mins.
- 2
While the pasta is cooking, combine the salad dressing in a separate bowl. Also, separately, combine the cucumber and the salt (1/2 tsp) in a small bowl. Mix them well and set it aside until the remaining ingredients are ready. When ready, gently squeeze the water out of the cucumber.
- 3
Mix all ingredients in a large bowl until well combined. Chill in the fridge for at least 30 mins to develop the flavor. Serve.