Danggam Jogae Naengchae Salad (Persimmon Clam Chilled Salad)
Blanched clam meat releases briny sea flavor, then layered with thinly sliced sweet persimmon whose honeyed taste creates an unexpected harmony with the shellfish. Minari adds grassy bitterness that anchors the sweet and salty elements, while shredded red cabbage contributes crunch and vivid color. Julienned Korean pear releases enough juice to act as a natural dressing. Vinegar and hot mustard paste bring sharp acidity and nasal heat that complete the clean aftertaste typical of Korean chilled salads.
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Instructions
- 1
Blanch clam meat in boiling water for 1 minute, then chill in ice water and drain.
- 2
Julienne persimmon and pear, thinly slice red cabbage, and cut water dropwort into 4 cm pieces.
- 3
Mix vinegar, sugar, mustard paste, salt, and sesame oil until sugar dissolves.
- 4
Combine all ingredients in a large bowl and toss gently with the dressing.
- 5
Chill for 5 minutes in the refrigerator, then serve cold.
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