Yuja Mustard Chicken Naengchae Salad

Name: Yuja Mustard Chicken Naengchae Salad
Prep time: 18 min
Cook time: 12 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: chicken breast 280 g; cucumber 120 g; Korean pear 100 g; red onion 50 g; bell pepper 80 g; cabbage 90 g; yuja marmalade 2 tbsp; Korean mustard paste 1 tbsp; vinegar 1.5 tbsp; sesame oil 1 tsp

Cook 280 g chicken breast in boiling water over medium heat, start checking the thickest part at 10 to 12 minutes, and keep cooking until it reaches at least 74°C. Whisk 1 tbsp Korean mustard paste gradually into 2 tbsp yuja marmalade, 1 1/2 tbsp vinegar, and 1 tsp sesame oil until no lumps remain, and toss the shredded chicken and vegetables with only two-thirds of it. Julienne the pear right before serving, add it last with the remaining dressing, and chill for 5 minutes.

Quick answer

Total time: 30 min
Level: Easy
Servings: 2 servings
Ingredients: 10

About this dish

Sweet citrus from yuja (Korean citron) marmalade and the nose-tingling heat of Korean mustard share one dressing, which coats shredded chicken breast and thin-cut vegetables served cold.

The chicken is poached without salt, so all the seasoning comes from the dressing.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Put 280 g chicken breast directly into boiling water without unlisted salt.

Beginning at 10 to 12 minutes over medium heat, check the thickest part and continue cooking until it reaches at least 74C.
2

Let the cooked chicken cool briefly before shredding, instead of pulling it while very hot.

Tear it along the grain into long strands so it breaks less and absorbs the dressing evenly.
3

Julienne 120 g cucumber, 80 g bell pepper, and 90 g cabbage as thinly as possible for a crisp texture.

Soak 50 g red onion in cold water for 5 minutes, then drain well to mellow its sharpness.
4

Mix 2 tbsp yuja marmalade, 1.5 tbsp vinegar, and 1 tsp sesame oil first.

Add the full 1 tbsp Korean mustard paste gradually and whisk until no lumps remain.
5

Place the shredded chicken and prepared vegetables in a large bowl, then pour in only two-thirds of the dressing.

Toss by lifting with chopsticks or tongs so the vegetables stay crisp instead of being crushed.
6

Julienne 100 g Korean pear immediately before serving and add it last.

Pour over all of the remaining dressing, toss lightly, mound the salad on a plate, chill for 5 minutes, and serve.