Korean Salad Bread (Salad-ppang)

Peel and slice the potato into half-inch thick pieces.

Place the potato slices in a pot, add water and salt.

Cover and cook on medium heat for about 12 minutes until soft.

While the potato cooks, finely chop the cucumber, onion, and carrot.

Combine the chopped vegetables in a bowl, add 2 pinches of salt, mix, and let it sit for about 5 minutes.

Once the potatoes are soft, drain the water completely.

Transfer the hot potatoes to a large bowl and mash them with a spoon.

Add the shelled hard-boiled eggs and mash them together with the potatoes.

Finely chop the cooked ham and add it to the potato-egg mixture.

Squeeze the excess water from the salted vegetables using a clean cloth or paper towel.

Add the squeezed vegetables, ground black pepper, and mayonnaise to the main bowl.

Mix all the filling ingredients together thoroughly.

Slice the bread rolls almost all the way through, leaving a hinge.

Generously stuff each bread roll with the salad filling and serve.