Instructions

1. 1

   Peel deodeok, split lengthwise, lightly pound, and cut into 5 cm pieces.

2. 2

   Season chicken with salt and pepper, pan-sear in 1 tbsp olive oil for 5-6 minutes, cool, and slice.

3. 3

   In the same pan, sear deodeok for 2 minutes, add 1/2 tbsp soy sauce, and coat lightly.

4. 4

   Segment the orange and rinse thinly sliced red onion in cold water.

5. 5

   Whisk lemon juice, remaining soy sauce, remaining olive oil, and honey for the dressing.

6. 6

   Combine arugula, chicken, deodeok, orange, and onion; toss gently with dressing and serve.

Tips

Nutrition (per serving)