Gyeojachae (Mustard Vegetable Salad)

Name: Gyeojachae (Mustard Vegetable Salad)
Cuisine: Korean
Ingredients: Mustard 6g; Boiled beef slices Appropriate amount; Egg Appropriate amount; Cabbage Appropriate amount; Cucumber Appropriate amount; Carrot Appropriate amount; Pear Appropriate amount; Chestnut Appropriate amount; Pine nuts Appropriate amount; Sugar Appropriate amount; Vinegar Appropriate amount; Soy sauce Appropriate amount

Gyeojachae is a traditional Korean dish where various ingredients are cut into uniform sizes and tossed in a mustard sauce. This dish balances the freshness of the ingredients with the spiciness of the mustard, making it suitable as a meal or side dish.

KoreanSide Dish

📝 7 steps

🍳 Start Cooking

What You'll Need

Mustard6g

Boiled beef slicesAppropriate amount

EggAppropriate amount

CabbageAppropriate amount

CucumberAppropriate amount

CarrotAppropriate amount

PearAppropriate amount

ChestnutAppropriate amount

Pine nutsAppropriate amount

SugarAppropriate amount

VinegarAppropriate amount

Soy sauceAppropriate amount

Instructions

Prepare 4 cups of water for the boiled beef and start boiling.

Put 6g of mustard powder in a measuring cup, add warm water, and mix in one direction to ferment the mustard.

Soak the beef in water to remove the blood, then add it to the boiling water to cook.

Whisk the eggs, remove the chalaza, and fry into thin sheets 0.3cm thick.

Cut the cabbage, cucumber, carrot, pear, and chestnut into 4x1cm pieces and soak in cold water to keep them fresh.

After removing the moisture from all ingredients, make the mustard sauce and toss with the ingredients.

Place the finished Gyeojachae on a plate and set it up nicely.