Korean Chicken Salad (Dak Nangchae)

Method7 steps · about 40 min

1. 1

   Step 1: Put a few thin slices of ginger in a pot of water. Bring to boil. Add the chicken breasts (2), reduce the heat to low and simmer for 5 minutes.

   Simmer chicken · 5 minUses 2 chicken breasts (boneless & skinless) · 1 inch ginger (thinly sliced)

2. 2

   Step 2: Remove the pot from heat, and leave chicken breast (2) to stand with lid on for 20 minutes or longer. Shred the chicken breast.

   Rest chicken · 20 minUses 2 chicken breasts (boneless & skinless)

3. 3

   Step 3: Meanwhile, soak onion slices in cold water for 5 minutes, then drain; set aside.

   Soak sliced onion · 5 minUses 1/2 medium white onion (thinly sliced)

4. 4

   Step 4: Slice cucumber in half lengthwise and scoop out the seeds. Slice the cucumber in thin diagonal slices. Sprinkle 1/2 teaspoon of salt on the cucumber slices and toss. Let sit for 5 minutes, then gently squeeze out the excess moisture from cucumber.

   Salt cucumber slices · 5 minUses 1 Korean cucumber or English cucumber (seeded and thinly sliced) · 1/2 tsp salt

5. 5

   Step 5: In a small mortar, roughly grind up toasted whole sesame seeds (2 tbsp) with a pestle. Do not grind the sesame seeds too finely. You will want them coarsely crushed.

   Uses 2 tbsp toasted sesame seeds (divided)

6. 6

   Step 6: In a small mixing bowl, combine Korean mustard (4 tsp) paste, soy sauce (1 tbsp), rice vinegar (2 tbsp), honey (1 tbsp), salt (0.5 tsp), Korean plum extract (1 tbsp), rice wine, sesame oil (1 tbsp) and 1-1/2 tablespoon of crushed sesame seeds; mix well.

   Uses 4 tsp Korean mustard (yeongeoja) (See notes below for substitute) · 1 tbsp soy sauce · 2 tbsp rice vinegar · 1 tbsp honey · 1 tbsp Korean plum extract (maeshil cheong) (or apple juice) · 2 tsp sweet rice wine (mirim) · 1 tbsp sesame oil · 0.5 tsp salt

7. 7

   Step 7: Combine the shredded poached chicken (2), squeezed cucumber, drained onion and sliced apple. Add the dressing and toss gently to coat. Transfer to a serving dish and garnish with the remaining crushed sesame seeds. Serve immediately or chill in the refrigerator for up to 30 minutes.

   Uses 2 chicken breasts (boneless & skinless) · 1 Korean cucumber or English cucumber (seeded and thinly sliced) · 1/2 medium white onion (thinly sliced) · 1 sweet red apple (thinly sliced) · remaining 1/2 tbsp crushed toasted sesame seeds · prepared sesame-mustard dressing