Danggam Jogae Naengchae Salad (Persimmon Clam Chilled Salad)

Rinse 220 g clam meat gently under running water and check for shell fragments.

Drain it well in a sieve while bringing a pot of water to a full boil so the clams cook quickly.

When the water boils hard, add the clam meat and blanch over medium heat for only 1 minute.

As soon as the pieces tighten and turn opaque, move them to ice water to stop overcooking.

Lift the chilled clam meat into a sieve and press lightly with paper towels to remove surface water.

Dry it thoroughly because excess moisture will dilute the mustard vinegar seasoning and make the salad flat.

Julienne 180 g firm sweet persimmon and 120 g Korean pear into thin, even strips so they release juice without collapsing.

Slice 80 g red cabbage very thinly and cut 70 g water dropwort into 4 cm pieces.

In a bowl, first whisk 1.5 tbsp vinegar, 1 tbsp sugar, 1 tsp hot mustard paste, and 0.5 tsp salt until the sugar is dissolved.

Stir in 1 tsp sesame oil last so the seasoning stays sharp.

Place the vegetables, fruit, and clam meat in a large bowl, pour over the seasoning, and toss lightly with chopsticks to avoid bruising. Chill for 5 minutes, drain off excess liquid if needed, and serve cold.