Duck Fat Gochujang Roasted Potato Salad.
Duck Fat Roasted Gochujang Potato Salad
5lbs new potatoes
2 tablespoons duck fat
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
10 strips of bacon
1/2 cup green onions
1 cup mayo
2 cloves of garlic
1 tablespoon gochujang
1 cup fresh peas
1 cup mixed greens
Preheat your oven to 350 degrees.
Wash and scrub any dirt of your potatoes (do not peel them). Place your potatoes in a large pot of cold salted water and bring to a boil. Boil under just fork tender (about 10 minutes). Drain.
Spoon your duck fat into one large (or 2 medium sized) high-walled baking tray, and place it in the oven to melt. When melted, remove the pan and carefully toss your potatoes in the duck fat, getting them nicely coated. Season with a pinch 1/2 teaspoon sea salt and 1/4 teaspoon ground black pepper, and roast for 1 hour, turning halfway through.
While the potatoes are roasting, mix your mayo and gochujang together in a bowl and place in the fridge. Bring a medium sized saucepan to a boil, and carefully drop your eggs in. Cook for 7 1/2 minutes. When you have 1 minute left with your eggs, drop your peas in the water to cook. Drain, and place into a bowl of ice water. When cooled, peel your eggs and set aside.
Working in batches, fry your bacon. Drain any excess grease on paper towel, and set aside.
When the potatoes are done, transfer them to a large bowl, immediately pour over your gochugang mayo, and stir together. Slice your peeled eggs in half and add to the mix, along with the peas. Crumble over your bacon, add your green onions, and stir together.
Top with mixed greens and serve.
Great served hot, warm, or cool. Eat delicious.