겨자냉채

Gyeoja-naengchae

Cold Krab and Korean Pear Salad

Ingredients

  • 1 Tbs (15g) Mustard powder

  • 2 tsp (5ml) water

  • 1 tsp(5g) salt

  • 1 Tbs (15g) sugar

  • 2 Tbs (30ml) white vinegar

  • 6 oz (140g) artificial Krab

  • 1 Cucumber, julienned

  • 1 Korean pear, julienned

 

Step 1 - Mix the Dressing

  • Mix the mustard and water in bowl, rest for 10 minutes.

  • Stir in salt, sugar and vinegar, refrigerate.

  • Heat Krab sticks in lightly oiled, medium high heated pan for 2-3 minutes.

  • Remove from heat, let cool and pull them lengthwise into shreds.

  • Toss pears and cucumber in mustard sauce separately.

  • Place all on serving platter.