Does anyone know a good recipe for Hawaii Korean style potato salad?

In Hawaii at the Korean BBQ restaurants they have this really good potato salad where I think they fry the potatos first does anyone have the recipe for this?Does anyone know a good recipe for Hawaii Korean style potato salad?
Well I guess if you web search you can find all kinds of recipes like the posters above me did. I am Hawaiian and from Hawaii.





The stuff they serve in the Korean BBQ is just a little twist to Hawaiian mac salad which is basically :





Macaroni noodles


Best Foods mayonnaise (and yes it HAS to be Best Foods)


Shredded carrots


Mashed boiled eggs (like the kind for making egg salad)


Salt and pepper to taste





And then you would use salad potatoes to make it potato salad.





If it is different than that then I am not sure what they are making.Does anyone know a good recipe for Hawaii Korean style potato salad?
There are a couple of Korean dishes that this could be. It doesn't quite fit an egg/potato salad dish since you mention the potatoes being fried, so I'm going to give you two recipes, one with soy sauce and one without. Keep in mind that the ingredients that can be added are endless, so if it's missing anything that was in the dish you had in Hawaii - such as ham, carrot, small dried anchovies, etc. - just add them in.





Gamja Jorim - Glazed potatoes





Ingredients:


1 large russet or 3 medium red potatoes


1/2 small onion


6 cloves garlic


2 tablespoons vegetable oil


1/2 teaspoon toasted sesame seed





Sauce:


2 tablespoons soy sauce


3 cloves garlic


1 tablespoon mool yeut (korean malt syrup), light corn syrup, honey, or sugar


1/4 cup water





Mix sauce:


Mash or press three of the garlic cloves and put in a small mixing bowl, add the rest of the sauce ingredients and mix well. Let stand ten minutes.





Wash and peel potato, then cut into roughly 3/4 inch cubes.


Rinse in cold water and drain.


Cut onion in half from top to bottom, then thick slice.


Thin slice 6 garlic cloves from top to bottom.





Preheat oil in a coverable non-stick pan or pot over high heat.


Add potato and cook until lightly browned.


Add onion and sliced garlic and cook another thirty seconds.


Reduce heat to medium and add sauce.


Cover and simmer until liquid is almost gone stirring often. (test potato for doneness - inserted chopstick or fork should meat very light resistance. If needed add a little more water and cook until potato is done).





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Gamja Chae Bokkeum





1 medium potato


2 cloves garlic


2 white oyster mushrooms (optional *)


1/2 half onion


1/2 - 1 tsp salt


1 - 2 tbs olive oil


1 tbs sesame oil


4 - 5 tbs of water.





*If you only use potatoes, use 2 medium size potatoes and 1/2 cup of water.





Peel the potatoes and julienned. Rinse the slices and drain well.


Julienne the mushrooms, slice the onions and mince the garlic cloves.


Heat frying pan over medium high heat, add olive oil and potatoes. Cook 1 minute.


Add water to the pan, lower the heat and continue to cook, stirring frequently, until the liquid simmers.


Cover the pan with a lid and allow to simmer for a few minutes.


Add garlic, onion, and the mushroom strips and saut茅 until potato strips are fully cooked.


Add the salt (the amount depends on your taste), the sesame oil and remove the pan from the heat


Garnish with chopped red pepper and green onion.
Korean Style Potato Salad (Potato Egg Salad)





Ingredients





5 large russet potatoes ( or 8 to 10 medium reds)


8 eggs


2 Fiji apples (or sub semi sweet American apple)


1 nashi pear


1/2 teaspoon salt





Dressing





2 cup mayonnaise


1 tablespoon sugar


1 teaspoon pepper





Optional Ingredients





3 or 4 green or spring onion


2 large carrots


toasted sesame seed


2 sweet pickles





Directions





Preparation:





Fill a pot with cold water, gently add the eggs and bring to a boil over high heat.


Cook for 4 minutes, remove from heat and cover.


Let stand until cool.





Wash the potatoes then peel and rinse in cold water.


Cut into about 1 inch by inch cubes and rinse again.


Bring a large pot of water to a full boil, add 1/2 teaspoon salt and the cubed potatoes (add 2 cubed carrots now if desired).


Boil until semi tender (chop stick or fork passes through with slight resistance).


Drain and let cool.





Pre-Mix





Set 8 or 9 of the cooked potato cubes aside and add the rest to a large mixing bowl.


Peel and cube 4 of the boiled eggs, then add to bowl.


Peel apple and nashi pear, then cut into about 1 inch by 1/2 inch pieces and add to bowl.


Toss until well mixed.





Make the dressing





In a medium mixing bowl mash the remaining eggs and potato cubes together.


Add the mayonnaise. (finely chop 2 green onions and/or 2 sweet pickles then add now if desired)


Add the sugar and pepper (start with smaller amounts and add to taste) then mix well.


Dressing should have a stiff texture.





Final Mix





Add dressing to potato mix and stir until well mixed.(You can add a little more mayonnaise if the dressing is too stiff to mix well).


If desired garnish with one or two finely chopped green onions and or toasted sesame seed.


Chill and serve cold or at room temperature.
how can it be both korea and hawaian???
fried in pork fat