Inkigayo Sandwich (Korean Trendy Sandwich)
Trendy Korean sandwich made for popular idol pop stars. Three yummy layers of creamy potato salad, strawberry jam and crunchy cabbage salad slabbed in between slices of soft bread
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 1 sandwich
- 3 slices of bread
- 1 hard-boiled egg
- 1 (100 g) small potato
- 1½ Tbsp mayonniase
- Salt and Pepper to taste
- 2/3 cup thinly sliced cabbage
- 1 stick imitation crab sliced into bite-size strips *optional
- 1 tsp diced cucumber or pickle
- ½ Tbsp mayonnaise
- 1Tbsp Tbsp strawberry jam
If you haven’t already, hard boil your eggs (Bring water to a boil and add in the eggs. Simmer for 10 minutes, drain the water then rinse the eggs in cold water and peel the shell.)
Peel the potatoes and cut into large chunks. Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 15 minutes. Once tender, drain the water.
In a medium sized bowl, mash the hardboiled egg with a potato masher, pastry cutter or fork. Continue to mash in the potatoes. Add in 1 Tbsp mayonnaise and mash well together. Season with pepper and salt. Set aside.
In another medium bowl, add in the 1 cup of sliced cabbage, bite-size strips of imitation crab, 1 tsp diced cucumber or pickle and ½ Tbsp mayonnaise. Mix well together.
Assemble the sandwich. Spread the potato and egg mashed on one slice of bread. Lay a second slice of bread on top of the mash.
Spread strawberry jam on this slice.
Top with the cabbage salad and lay the last slice of bread on top!
* The original recipe assembly is bread, potato and egg mash, bread, strawberry jam, bread, cabbage salad and bread. I took out the bread between the strawberry jam and cabbage salad. If you have thin slice of very soft bread, this would work! But the bread around here was too thick for that.