Instructions

1. 1

   Trim tough stems, blanch chwinamul for 20 seconds, then shock in cold water and squeeze dry.

2. 2

   Julienne apple with skin on, then slice cucumber and red onion to similar size for even texture.

3. 3

   Whisk doenjang, lemon juice, and perilla oil until the paste fully dissolves into a smooth dressing.

4. 4

   Combine greens and vegetables in a large bowl, add dressing, and toss gently.

5. 5

   Plate, sprinkle sesame seeds, rest for 2 minutes, then serve once flavors meld.

Tips

Nutrition (per serving)