Refreshing Bae Naengchae (Cold Pear Salad) with Mustard Dressing
A simple cold salad of sweet Korean pear and crisp cucumber tossed in a pungent mustard dressing.
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 →
This dish takes leftover holiday Korean pears and chestnuts, tosses them with cucumber and crab sticks, and lightly dresses them in a pungent mustard sauce. The sweet, crisp fruit and zesty dressing pair harmoniously, making it wonderful as a clean bar snack.
- Servings
- 4 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Korean pear1/2
- Cucumber1/2
- Crab stick (crami)6
- Chestnuts5
Sauce
- Vinegar2 tbsp
- Sugar1 tbsp
- Minced garlic1 tbsp
- Prepared yellow mustard1/2 tbsp
- Toasted sesame oil1/2 tbsp
- Salt1/2 tsp
- Toasted sesame seedsas needed
- Adding jellyfish would make it even better, but blanched shrimp works great too. Apples are fine instead of pear, and bell peppers are okay too.
Steps
1. Peel the Korean pear and julienne it thinly, and julienne the cucumber the same way.
Tear the crab sticks by hand, and slice the chestnuts thinly.
Adding jellyfish would make it even better, but blanched shrimp works great too.
Apples are fine instead of pear, and bell peppers are okay too.
2. Add the sauce ingredients in the listed amounts and mix evenly. Adjust the amount of vinegar, sugar, and mustard to your taste.
Place the ingredients in a bowl, pour over the sauce, and toss evenly to finish.
Prepare the sauce ahead of time and mix it with the ingredients right before serving.
Ppunwife's tips
- Adjust the amount of vinegar, sugar, and mustard to your taste.
- Prepare the sauce ahead of time and mix it with the ingredients right before serving.
FAQ
Can I substitute other fruits or vegetables if I don't have Korean pear?
Julienned apples or bell peppers also work very well instead of pear.
Are there any seafood ingredients that pair well as an addition?
Adding jellyfish is best, but preparing blanched shrimp to go with it is also great.
When is the best time to toss the salad with the sauce?
It is best to prepare the mustard sauce ahead of time and toss it with the ingredients right before serving to eat.
How do I adjust the pungency or acidity of the sauce?
You can adjust the flavor to your personal taste by tweaking the amounts of vinegar, sugar, and prepared yellow mustard.
