Taking Requests {Recipe: Korean Restaurant Style Macaroni Salad}

 

My son requested a recipe for macaroni salad like he gets from Korean restaurants. I'm not sure how traditional macaroni salad in Korean cuisine, but we see it at Korean restaurants often and it does go really well with Korean barbecue! This is what we came up with and it would go well with just about any barbecue. 

Korean Restaurant Style Macaroni Salad

I tried to keep the measurements simple so the recipe can easily be remembered and made without the recipe handy. It certainly can be adjusted to one's tastes. 

1 16 ounce package large elbow macaroni

1 cup Japanese or regular mayonnaise 

2 teaspoons fresh squeezed lemon juice 

2 teaspoon honey

1 teaspoon Dijon mustard

1 teaspoon salt

1/4 teaspoon finely ground white pepper

1/4 teaspoon onion powder

1 cup each of the following in any combination:

• red onion, chopped
• cucumber
• yellow, red, orange. and/or green peppers, chopped
• Granny Smith apple, chopped
• frozen corn, thawed, rinsed, and dried on a paper towel
• hard boiled eggs (about 3), chopped

Cook macaroni following the package directions; drain, rinse, place in a large mixing bowl, then place the bowl in the refrigerator to cool while preparing the remaining ingredients. Prepare all of the additions using and add to the bowl with the macaroni (for salad shown, red onion, cucumber, yellow pepper, and apple was used). In a a small mixing bowl, whisk together mayonnaise, lemon juice, honey, mustard, salt, white pepper, and onion powder; taste for seasoning and adjust accordingly. Add mayonnaise mixture to macaroni mixture and stir together until well combined. Chill in the refrigerator for 30 minutes before serving. 

Serves 12

Enjoy!