1. Add the potatoes to a pot filled with water and boil until cooked through (about 7-10 minutes).
2. Drain, transfer potatoes to a bowl and mash using a potato masher or fork. Set aside and let cool to room temperature.
3. In a pan over medium heat, add 1 tablespoon olive oil, jalapeno, garlic, onion and ginger. Cook for a few minutes until the onions are soft (about 4 minutes).
4. Put them in a bowl and let cool to room temperature.
5. Chop the salmon into small pieces (like a tartare), add to the bowl with the potatoes – ONLY when potatoes have cooled down, otherwise the heat will cook the salmon.
6. Add the onion and jalapeno mixture, egg, and bread crumbs to the bowl, and mix well.

Making salmon patties:

1. Spoon some of the mixture into your hands and shape into patties about the size of your palm.
2. In a large skillet over medium high heat, add the olive oil. When the oil is hot, add the patties and cook on each side for about 4 minutes, until the patties are golden brown.
3. Transfer the salmon patties to a plate and to with scallions. Serve with rice and gochujang soy dipping sauce.

Soy Dipping Sauce:

1. Put all the ingredients for the sauce into a bowl and mix well. Serve.