Korean Shrimp Salad with Hot Mustard Dressing

Method6 steps

1. 1

   Step 1: Choose ONE mustard route: mix the 2 tsp hot mustard powder with 1 tbsp warm water and leave 5–10 minutes, OR thin 1 tbsp prepared hot mustard paste with that same 1 tbsp water. Mix in the vinegar (1 tablespoon), soy sauce (1 teaspoon), sugar (2 teaspoons), minced garlic (1/2 teaspoon) and dressing 1/8 tsp salt. Refrigerate the prepared dressing.

   Hydrate mustard powder; skip this wait for prepared paste · 10 minUses 2 teaspoons hot mustard powder (gyeoja, 겨자) (If using prepared paste, use 1 tablespoon and add 1 tablespoon water to thin it.) · 1 tablespoon prepared hot mustard paste instead of mustard powder (optional) · 1 tablespoon warm water, for the chosen mustard route · 1 tablespoon vinegar · 1 teaspoon soy sauce · 2 teaspoons sugar · 1/2 teaspoon minced garlic · ⅛ teaspoon salt

   
2. 2

   Step 2: For the sliced salad style, thinly slice the 2 Kirby cucumbers OR 1 Korean cucumber, and the half Korean pear. If choosing the julienned style in step 3, skip this slicing step.

   Uses 2 Kirby (pickling) cucumbers (or 1 Korean cucumber) · 1 Korean cucumber, instead of 2 Kirby cucumbers (optional) · 1/2 Korean pear

   
3. 3

   Step 3: For the alternate julienned style, julienne the chosen cucumbers and half pear and the optional red and orange bell pepper (1/4) quarters instead of the sliced preparation in step 2.

   Uses 2 Kirby (pickling) cucumbers (or 1 Korean cucumber) · 1 Korean cucumber, instead of 2 Kirby cucumbers (optional) · 1/2 Korean pear · 1/4 red bell pepper (optional) · 1/4 orange bell pepper (optional)

   
4. 4

   Step 4: Have a bowl of ice water (4 cups) ready near the stove. Bring 4 cups poaching water to a gentle boil over medium heat, add the poaching 1 tsp salt and its own quarter lemon, then add the shelled, deveined shrimp (10 large). Simmer uncovered until opaque and curled and cooked through, about 40 seconds as a guide; continue as needed for their size.

   Poach shrimp until opaque and cooked through · 1 minUses 10 large shrimp (21-25 counts, shelled and deveined (more if using smaller shrimp)) · 4 cups water, for poaching shrimp · 1 teaspoon salt · 1/4 lemon

   
5. 5

   Step 5: Immediately lift the cooked shrimp into the prepared ice water to stop cooking and chill, then drain well. Halve each shrimp lengthwise if desired.

   Uses Cooked poached shrimp · Ice water, as needed to chill cooked shrimp

   
6. 6

   Step 6: Arrange the chilled cooked shrimp with the prepared sliced cucumber and pear OR the julienned cucumber, pear and optional peppers. Spoon the prepared dressing over or serve it alongside. Garnish with optional radish sprouts and the separate garnish lemon (1/4).

   Uses Chilled drained shrimp · Sliced cucumber and pear, if selected · Julienned cucumber, pear and optional peppers, if selected · Prepared hot mustard dressing · radish sprouts for garnish (optional) · 1/4 lemon