SaladsMedium

Danggam Jogae Naengchae Salad (Persimmon Clam Chilled Salad)

For 4 servings, persimmon and clam chilled salad with guest-based auto-scaling.

Prep 20minCook 6min4 servings

persimmon saladclam saladkorean naengchaewater dropwort recipe4 servingsauto scaling portions

Ingredients (4 servings)

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.

Add a little cooking wine when blanching clams to reduce fishiness.

Use firm persimmon for better crunch and shape.

Calories

146

kcal

Protein

Carbs

Fat

Original

2servings

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Target

servings

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