Here is another great Korean-style salad recipe! It's a shrimp salad with cucumber and Korean pear slices. Korean pears are currently in season, and available in Korean markets. They are sweet, juicy and crunchy, making it perfect for salads. The salad is lightly dressed with hot mustard (gyeoja) dressing, which is a classic Korean salad dressing. The hot mustard, also known as spicy yellow mustard, adds flavorful heat to this salad. When first mixed, the hot mustard can be extremely hot, but it gradually dissipates over time. I stacked the salad ingredients for my photo here, but you can arrange them on a plate anyway you want. This simple and refreshing dish can be an elegant starter or a light meal.
Hot mustard dressing:
2 teaspoons hot mustard powder (gyeoja)*3 teaspoons cold water
1 tablespoon vinegar
2 teaspoons sugar
1 teaspoon minced garlic
(*If using prepared paste, use 1 tablespoon and add 1 tablespoon water to thin it.)
3 Kirby (pickling) cucumbers
1/2 Korean pear
radish sprouts for garnish (optional)
8 - 10 large shrimp (21-25 counts), shelled and deveined
1/4 lemon (optional)
1 teaspoon salt
Mix all dressing ingredients well. Refrigerate while preparing the other ingredients.Have a bowl of ice water ready near the stove top. Bring a small pot of water (4 cups) to a gentle boil over medium heat. Add salt, lemon and shrimp and simmer uncovered until the shrimp turn opaque and curl, about 40 seconds. Remove immediately and plunge them into the ice water to stop cooking and chill. Drain. Cut each shrimp in half lengthwise.
Cut the cucumbers and pear into thin slices. Refrigerate while preparing the shrimp.
Nicely arrange the cucumber, pear and shrimp on a plate and spoon the dressing over. Garnish with optional radish sprouts.