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.
2-3 servingsIngredients:
Hot mustard dressing:
1 tablespoon vinegar
2 teaspoons sugar
1 teaspoon minced garlic
pinch salt
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 the mustard with 3 teaspoons of hot water. Add the remaining dressing ingredients and mix well. Refrigerate while preparing the other ingredients.
Cut the cucumbers and pear into thin slices. Refrigerate while preparing the shrimp.
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.
You may also like:
Haemul Pajeon (Seafood Scallion Pancake)
Korean Chicken Salad with Pine Nut Dressing
Tuna Gimbap
Anchovy Stock for Korean Cooking
Crispy Guljeon (Korean-style Oyster Fritters)
Gyeranjjim (Korean Steamed Eggs)
Modeumjeon (Fish, Shrimp and Zucchini Pan-fried in Egg Batter)
Saewu Ganghwe (Spring Onion Tied Shrimp and Asparagus)
the picture looks so pretty!
Beautiful presentation! I love the stacked salad idea! 🙂
Great summer dish. So refreshing and I love prawns.
This is such a beautiful dish! I’m loving the use of Korean ingredients!
What a fun and inventive twist on this dish. What about some jelly fish, mmmm! Lovely dish and presentation.
Michelle, erica, Jeroxie, and Fun and Fearless – Thank you so much for the nice words.
Lisa – I love jelly fish salad too and usually make it for special occasions. Here I just wanted to make something simple with what I had. Thank you!
Wow this is so pretty… I’ve never seen korean food presented so beautifully!
Thank you, Roxan. I had fun improvising here, but as you might know, typically this type of dish is presented more like the way shown in the smaller picture.
Wow! This looks amazingly delicious. What beatufitul presentation. 🙂
Wow! What a beautiful array of flavors and presentation!
Korean food is one of my favorite cuisines. That is also the reason why I’m always choosing Korean air if I’m gonna fly somewhere – they have the best food of all airlines! In coach at least. 😉
I love the presentation! Lovely idea!
This looks beautiful and delicious!
Beautiful! I can’t wait to try it.
yumm! I love your blog, thanks for sharing this! I love Korean food 🙂
Gorgeous! It’s lovely and so healthy!
The flavors rock and the presentation is restaurant worthy beautiful! I really, really like this Hyosun!!
Amazing…photos, presentation, whole recipe looks delicious!
Gorgeous salad! I have to make this — such a great combination of flavors and textures.
Are Korean pears similar to Asian pears? The big yellow ones with coarse, thick skin (you always peel it), having a flavor of a pear and an apple?
This sounds very yummy and looks very pretty!
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nice idea..thanks for sharing....
Is this hot mustard dressing the same one use in many restaurants for naengmyeong?
It uses the same hot mustard called gyeoja, which is used for naengmyeon. But, for this salad dressing, the hot mustard is mixed with other ingredients. For naengmyeon, it’s just the hot mustard.