Paengi Beoseot Naengchae (Cold Enoki Mushroom Salad)

Name: Paengi Beoseot Naengchae (Cold Enoki Mushroom Salad)
Cook time: 20 min
Cuisine: Korean
Ingredients: Enoki mushrooms — 1 pack; Radish sprouts — 1 handful; Red and yellow bell peppers — 1/3 each; Cucumber — 1/2; Vinegar — 1 tbsp; Sugar — 1 tbsp; Salt — 1 tsp; Toasted sesame oil — 1 tsp; Prepared yellow mustard — 1 tsp

A 20-minute cold enoki mushroom salad tossed in a prepared yellow mustard and vinegar dressing that stimulates your appetite.

Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →

Paengi Beoseot Naengchae (Cold Enoki Mushroom Salad) — finished dish

Summary

This is a super simple chilled salad where enoki mushrooms and fresh vegetables are tossed in a prepared yellow mustard and vinegar dressing. Because it requires no heat and comes together quickly, it is great for reviving your appetite when you feel sluggish, and works well as a light snack or for a diet meal. Served alongside meat dishes, it adds a refreshing touch.

Servings: 2 servings
Cook time: 20 minprep not included
Difficulty: Easy
Spiciness: Mildly spicy

Ingredients

Enoki mushrooms1 pack
Radish sprouts1 handful
Red and yellow bell peppers1/3 each
Cucumber1/2

Sauce

Vinegar1 tbsp
Sugar1 tbsp
Salt1 tsp
Toasted sesame oil1 tsp
Prepared yellow mustard1 tsp

Measurements · 1 tbsp = 15 ml (a heaping regular dinner spoon) · 1 tsp = 5 ml (a heaping teaspoon)

If you have chicken breast, imitation crab sticks, or Cramy, you can toss them in together.

Steps

Trim off the bottom stems of the enoki mushrooms so the strands separate easily, then rinse and drain the water.
Prepare a handful of radish sprouts, and thinly julienne the cucumber and bell peppers.
If you have chicken breast, imitation crab sticks, or Cramy, toss them in together.
Add all the dressing ingredients in the measured amounts and mix until the salt and sugar dissolve.
Put all the vegetables in a bowl, drizzle the dressing over them, and toss gently.
Chill them in the refrigerator, then drizzle the dressing right before eating.