A dish that has been adopted and adapted that now appears in most Korean restaurants as part of the banchan array.
5 large russet potatoes ( or 8 to 10 medium reds)
8 each eggs
2 each Fiji apples (or sub semi sweet American apple)
1 each nashi pear
1/2 teaspoon salt
2 cup mayonnaise
1 tablespoon sugar
1 teaspoon pepper
3 or 4 green or spring onion
2 large carrots
toasted sesame seed
2 sweet pickles
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.
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 be stiff.
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.