Danggam Jogae Naengchae Salad (Persimmon Clam Chilled Salad)
Quick answer
Persimmon jogae naengchae salad blanches clam meat just long enough to bring out its briny ocean flavor, then layers it with thinly sliced sweet persimmon whose honeyed t...
What makes this special
- Danggam Jogae Naengchae Salad layers briny blanched clams with honeyed sweet persimmon.
- Briny clams and sweet persimmon create an unexpected balance
- Korean parsley's bitter herb note anchors sweet and salty
Key ingredients
Core cooking flow
- 1 Rinse 220 g clam meat gently under running water and check for shell fragments.
- 2 When the water boils hard, add the clam meat and blanch over medium heat for only 1 minute.
- 3 Lift the chilled clam meat into a sieve and press lightly with paper towels to remove surface water.
Persimmon jogae naengchae salad blanches clam meat just long enough to bring out its briny ocean flavor, then layers it with thinly sliced sweet persimmon whose honeyed taste creates an unexpected counterpoint to the shellfish. Minari, Korean water parsley, contributes a grassy bitterness that holds the sweet and salty elements in balance, while shredded red cabbage adds firm crunch and a vivid purple color that keeps the dish visually striking. Julienned Korean pear releases generous juice as it sits with the other ingredients, acting as a natural dressing that coats everything without the need for added oil. A final seasoning of vinegar and hot mustard paste brings sharp acidity and a piercing nasal heat that complete the clean, bracing aftertaste that defines a well-made Korean chilled salad. The layered interplay of color, fragrance, and texture makes this a fitting seasonal starter for a formal spread. Surf clams or pollock fillet can replace the manila clams without any change to the method.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
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.
- 2Control
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.
- 3Season
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.
- 4Prep
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.
- 5Season
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.
- 6Finish
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.
After the steps
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Continue with shared ingredients, meal pairings, or a similar method.
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Korean Water Parsley Salad
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