How To Make Kimchi Potato Salad

Chicago chef Bill Kim marries Korean and American flavors in Korean BBQ. From kimchi-spiked potato salad to these drunken lamb chops, change up your typical barbecue fair.

One of the great mysteries for me when I go out to traditional Korean barbecue restaurants in America is that they all serve the same generic mayonnaise-based potato salad that you can find in the deli section of any grocery store in the country. Who said potato salad was a Korean banchan (snack or side dish), anyway? I always shake my head when the mayo potato salad hits the table and think that it would be so much better to combine potatoes, which are pretty mild, with kimchi. This recipe is my chance to prove my point!

I learned about nuoc cham from Arun Sampanthavivat, whose Chicago restaurant, Arun's, is considered to be one of the best Thai restaurants in the world. Nuoc cham is a Vietnamese dipping sauce with big, bright flavors; it's tangy, funky, sour, and sweet all at once. I add green Thai chilies to give it some heat and use it not only as a dipping sauce but also as the base for marinades and dressings. This sauce is also a great foundation for things you wouldn't consider very Asian, like my Korean pesto and even my pimento cheese dip.

Reprinted with permission from Korean BBQ

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