Yuja Mustard Chicken Naengchae Salad
Yuja mustard chicken naengchae salad shreds boiled chicken breast along the grain and tosses it with julienned cucumber, Korean pear, bell pepper, and cabbage in a dressing of yuja marmalade, Korean mustard paste, vinegar, and sesame oil. Soaking the chicken breast in lightly salted water for ten minutes before boiling helps the muscle fibers retain moisture, keeping the shredded meat tender rather than dry. The yuja marmalade brings a bright citrus fragrance, and the Korean mustard delivers a sharp, nasal heat - vinegar binds these two strong personalities into a cohesive dressing. Slicing the pear just before serving preserves its juice and crisp sweetness. Adding two-thirds of the dressing first, then tasting and adjusting, prevents the acidity from overwhelming the delicate balance of the salad.
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Instructions
- 1
Soak the chicken breast in lightly salted water for 10 minutes, boil for 10-12 minutes, cool, and shred.
- 2
Julienne cucumber, pear, bell pepper, and cabbage; soak red onion in cold water for 5 minutes to mellow it.
- 3
Whisk yuja marmalade, mustard paste, vinegar, and sesame oil into a tangy dressing.
- 4
Combine vegetables and chicken in a large bowl and toss with two-thirds of the dressing.
- 5
Taste and add the remaining dressing as needed to balance acidity and coating.
- 6
Plate with height, chill for 5 minutes, and serve immediately.
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