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Suzanne Spiegoski

photographer | digital creator | stylist | writer
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Kimchi Potato Salad

July 4, 2016

Happy Fourth of July, everyone! On this day it is my tradition to cook like a mad woman in the kitchen. I normally barbecue ribs or fry up some chicken, but since creating my blog, I've been heavily creating most of my recipes to be Korean-fusion inspired. One of my favorite side dishes for an occasion like today is classic-American potato salad. If you know me well, I could survive off of potatoes. Must be the Polish in me.    

So I created my traditional potato salad, but with a twist! I added in some Napa cabbage Kimchi, juice included, to give this dish some heat and tanginess. For extra spice, I also included a couple of generous tablespoons of gochujang, a Korean red pepper paste. I would say this can be optional if you're not as much into spiciness like I am. If you're not into spice at all, you can omit the gochujang along with the kimchi and still make an awesome OG potato salad. :) 

Be sure not to over cook either the potatoes or eggs. A mushy potato salad is neither appealing or very tasteful. In terms of texture, you want to make sure the potatoes are cooked tender but still firm. This usually takes about fifteen minutes. As for the eggs, always submerge them in cold water rather than hot when you first begin to cook them. This prevents the eggs from cracking and becoming overcooked. 

Download Recipe

recipe + photos by © Suzanne Spiegoski

recipe + photos by © Suzanne Spiegoski

Kimchi Potato Salad

Ingredients:
5 potatoes
3 eggs
16 oz cabbage kimchi, chopped with juice
2 Tbsp gochujang
1c celery, chopped
1/2c red onion, chopped
1/2c sweet pickle relish
1/4 tsp garlic salt
1/4 tsp Alderwood smoked sea salt
1/4 tsp celery salt
1 Tbsp prepared Dijon mustard
1/4c mayonnaise
fresh ground black pepper to taste
black sesames seeds and scallion for garnish

Directions:
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, combine kimchi, gochujang, celery, onion, relish, garlic salt, alderwood smoked sea salt, celery salt, mustard, mayonnaise and pepper. Add in potatoes and eggs. Mix together well and refrigerate until chilled.

For garnish, I used green onion for color and crispness, (red onion is also best in a potato salad, in my opinion, for these reasons as well) and black sesame seeds for the final detail. This side dish is perfect to bring to any barbecue or family/friend get-together, especially on a day like today, or any other summer event you may have planned for the remainder of the season. This did not last long in my kitchen!  

Don't go too far, I've got new and exciting posts coming later this week! One post will be focusing on MaQ and dog walking in a big city such as New York and I will also be sharing my very first travel diary from our anniversary trip to Cape Cod last week! I can't wait to share! In the meantime, have a fun & safe Fourth. Love you all! God Bless America. 

LOVE & XX'S,

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In 2016, Cooking, Food, Food Blog, Food Photographer, Food Photography, Food Porn, Foodie, Holiday Recipes, Korean Fusion, Korean Recipe, Quick and Easy Recipes, Recipe, Recipes, July 2016, Fourth of July Recipe, Fourth of July Tags Suz's Recipe, I Love to Cook, Korean Food, Korean Fusion, Potatoes, Potato, Potato Salad, Fourth of July Recipe, Fourth of July, July 4th, Food Porn, Food Photography, Food Photographer, NYC Blogger, Food Blog, Food Blogging, Korean Recipe, Recipe, Salad, Korean Potato Salad, Kimchi, Kimchi Potato Salad, Food Blogger, Cooking, Home Cooking, Homemade, From Scratch
22 Comments

Gochujang Potato Pierogies

May 9, 2016

Monday's back with a vengeance and the weekend went by rather too quickly. My latest posts have been focused on Mother's Day and of course, my own Ma. As a last, final tribute to the woman who created me, and in reflection to celebrating life and mothers this week, I had to end it with some time spent in the kitchen, cooking... naturally. But what did I end up making?

I, for the longest time, have been wanting to create and (DUH) share with you guys this recipe I've been working on for a while now! In honor of my parent's heritages, (I'm Korean and Polish, with a slight chance of a little Ukrainian in there), I wanted to create a Korean fusion-inspired dish that not only reflects me but more so, both of my parents. So, I did a twist on the traditional pierogi and made the filling Korean-flavor based!

DOWNLOAD RECIPE

Gochujang Potato Pierogies

Serves 6 - 8

Ingredients:

Filling:

Photos and recipe by © Suzanne Spiegoski

Photos and recipe by © Suzanne Spiegoski

5 medium potatoes
½ of an onion, chopped
1 clove garlic
4-5 TB gochujang (depending on spice preference)
1 TB brown sugar
1 TB honey
1 TB rice wine
3 TB soy sauce
1 TB sesame oil
1 tsp ginger, minced
Kosher salt and freshly ground black pepper to taste

Dough:

3 cups whole purpose flour
½ cup warm milk
½ to ¾ cup of warm water (depending on how much your flour soaks)
1 tablespoon melted coconut oil
A pinch of salt

Toppings:

2 green onion, chopped
sesame seeds
½ cup of sour cream
kimchi
2 tsp sriracha sauce
2 tablespoon of vegetable oil for frying

Up close & personal.

Up close & personal.

Directions:

For the filling:

  1. Place potatoes, half of an onion, and garlic in a pot, cover with water and cook until tender
  2. Once cooked, drain and use a hand blender or potato masher, so the potato mixture doesn't have lumps
  3. Add gochujang, brown sugar, honey, rice wine, soy sauce, sesame oil, and ginger. Add salt & pepper, mix well. Should have a nice pinkish red color.

For the dough:

  1. Pour the flour into large bowl
  2. Add a pinch of salt
  3. Make a little hole in a middle and start adding milk and butter
  4. Add a little water at the time and work the dough until you can form a ball about 10-15 minutes
  5. Once done, cover and rest for about 25 minutes
  6. Roll the dough until thin (like pasta) and using either cookie cutter or large wine glass cut the circles (use wax paper to avoid a sticky, messy, clean-up!)
  7. Place 1 teaspoon of filling in the middle of the circle
    Wet one-half of the circle with water (use brush or fingers) and then seal together
  8. Use vegetable oil to fry pierogi on each side until golden brown

For the toppings:

  1. Add onions and sesame seeds on top with pierogies and serve with sour cream (kimchi, sriracha sauce, & black pepper mixed in)
  2. Enjoy immediately

The filling inside is mostly potato, but it's the spices that give the normal pierogi an extra punch of flavor. Consisted of gochujang (Korean red pepper paste), soy sauce, brown sugar, ginger, rice wine, honey and sesame oil, these vibrant and authentic spices are sure to put a twist on any good old fashioned Polish dumpling!

Coming up this week on the blog, a new play on my editorial/fashion series! Since it's been raining nonstop this week here in New York City, we did a more moody-themed shoot and also shot indoors! Basically, I'm expanding more into moods and tones, and not just fashion. Trying to capture more feeling. I'm also looking into creating my next Soju cocktail! Stay tuned! I can't wait to upload! You can check out my latest cocktail here, which was also featured on foodgawker! Happy Monday, beautiful people! Let's get it! 😊🙌

LOVE & XX'S

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Source: http://www.suzannespiegoski.com/maq-and-su...
In 2016, Appetizer, Appetizer Recipe, Blogger, Blogging, Cooking, May 2016, Lifestyle, Korean Recipe, Korean Fusion, Korean Food, Korean Cuisine, Korean, Monday, Quick and Easy Recipes, Recipe, Recipes, Food, Food Blog, Food Photographer, Food Photography, Food Porn, Foodie Tags Pierogi, Pierogies, Pierogis, Potato, Potatoes, Gochujang, Korean Fusion, Korean Recipe, Recipe, Recipes, Appetizer, Appetizer Recipe, Hors d'oeuvre, May 2016, Korean Food, Korean, Korean Cuisine, Potato Pierogies, Korean Pierogies, I Love to Cook, Homemade, Home Cooking, Spicy, Gochujang Sauce, Food, Foodie, Food Porn, Food Photographer, Food Photography, Food Lover, Korean Sauce, Fusion Food, Fried, Fried Foods, Fried Pierogies, Polish Food, Eastern European Food, Suz's Recipe, Food Addict, Yummy, Delicious
16 Comments

MaQ + Suz

MaQ + Suz is a New York City-based digital creative studio specializing in brand image and content photography for beauty, fashion & lifestyle brands.

For inquiries, please email: suzanne.spiegoski@gmail.com

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Lace with texture @nicolemillernyc 🤍

The nicole by Nicole Miller is exclusively at @QVC, and I love these versatile pieces suited for so many occasions! For the office or weekend events, trade bulky layers for the breezy bliss of the
In between ☀️ + ☔️ 

Outfit details on my @shop.Itk page and here: https://liketk.it/5d6HB

#springfashion #transitionaloutfit #miniskirt #loafers #blackbag
In full bloom 🌸🤍 @commense.official

More details on this dress on my @shop.Itk page and here: https://liketk.it/5cojh

#whitedress #lacedress #springfashion #ltkunder100 #whitelacedress
💜🍇🍷

Shop this purple/burgundy outfit on my @shop.Itk page and here: https://liketk.it/5bVhv

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The Fisherman's Lily Paperback - January 26, 2015
By Suzanne Spiegoski
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Lace with texture @nicolemillernyc 🤍

The nicole by Nicole Miller is exclusively at @QVC, and I love these versatile pieces suited for so many occasions! For the office or weekend events, trade bulky layers for the breezy bliss of the
In between ☀️ + ☔️ 

Outfit details on my @shop.Itk page and here: https://liketk.it/5d6HB

#springfashion #transitionaloutfit #miniskirt #loafers #blackbag
In full bloom 🌸🤍 @commense.official

More details on this dress on my @shop.Itk page and here: https://liketk.it/5cojh

#whitedress #lacedress #springfashion #ltkunder100 #whitelacedress
💜🍇🍷

Shop this purple/burgundy outfit on my @shop.Itk page and here: https://liketk.it/5bVhv

#streetstyle #purpleoutfit #springfashion #monochromeoutfit #ltkworkwear #ltkunder100

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