Korean Chicken Salad (Dak Naengchae)
Pine nuts blended with water and a few seasonings create a rich, creamy dressing for this easy chicken salad. Korean mustard called gyeoja would be the authentic choice here, but we use regular yellow mustard and add a hit of spice with gochujang, a widely available Korean fermented chili paste. Use whatever vegetables suit your taste. Good choices include sliced radishes, shredded iceberg lettuce, grated carrots and sliced bell peppers.
ounces green beans, trimmed
cup pine nuts, toasted, divided
01Bring a medium saucepan of salted water to a boil. Fill a medium bowl with ice water. Add the green beans to the boiling water and cook until bright green and crisp-tender, about 3 minutes. Drain, then immediately add to the ice water. Let stand just until cool, about 1 minute, then drain again. Pat the beans dry, cut in half and set aside.
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