Kyujachae
Kyujachae Recipe - Korean Ham and Seafood Salad with Vegetables and Nuts
Introduction
Kyujachae is a traditional Korean dish that is often served as a side dish or appetizer. This colorful and flavorful dish is made with a variety of ingredients such as ham, cucumber, pear, carrot, squid, jellyfish, chestnuts, egg, and a tangy mustard sauce. Kyujachae is a popular dish during special occasions and celebrations in Korea.
History
Kyujachae has a long history in Korean cuisine and is believed to have originated during the Joseon Dynasty. The dish was traditionally served to royalty and nobility as a special treat. Over the years, Kyujachae has become a popular dish enjoyed by people of all backgrounds in Korea.
Ingredients
How to prepare
- Cut the ham, cucumber, carrot, and egg sheets into strips of the same size.
- Peel and thinly slice the pear.
- Soak the pear in sugar water.
- Thinly slice the chestnut.
- Slice the squid into strips, blanch it, and let it cool.
- Rinse the jellyfish to remove the salt water and blanch it in water at 140°F (60°C).
- Cut the jellyfish into strips and mix it with vinegar and sugar.
- Stir boiling water into the mustard until it becomes a smooth paste and let it stand in hot temperature using a microwave.
- Once the mustard is ready, add soy sauce, sugar, vinegar, water, and salt. Mix well.
- Grind the pine nuts and add them to the mustard mixture.
- Arrange the prepared vegetables and sauce.
Variations
- Add sliced mushrooms or bell peppers for additional flavor and texture.
- Substitute chicken or tofu for the ham for a vegetarian version of the dish.
Cooking Tips & Tricks
Make sure to blanch the squid and jellyfish properly to remove any excess salt and to ensure they are tender.
- Soaking the pear in sugar water helps to enhance its sweetness and flavor.
- Be sure to mix the mustard sauce well to ensure all the flavors are evenly distributed.
- Arrange the vegetables and sauce neatly on a serving platter for a visually appealing presentation.
Serving Suggestions
Kyujachae can be served as a side dish with rice and other Korean dishes such as bulgogi or kimchi.
Cooking Techniques
Blanching the squid and jellyfish helps to remove excess salt and tenderize the seafood.
- Mixing the mustard sauce well ensures all the flavors are evenly distributed.
Ingredient Substitutions
Use apple cider vinegar instead of white vinegar for a slightly different flavor.
- Substitute honey for sugar for a natural sweetener.
Make Ahead Tips
Kyujachae can be prepared in advance and stored in the refrigerator for up to 2 days. The flavors will continue to develop over time.
Presentation Ideas
Arrange the Kyujachae on a large platter and garnish with fresh herbs or edible flowers for a beautiful presentation.
Pairing Recommendations
Serve Kyujachae with a side of steamed rice and Korean barbecue for a complete meal.
Storage and Reheating Instructions
Store any leftover Kyujachae in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until heated through.
Nutrition Information
Calories per serving
Each serving of Kyujachae contains approximately 150 calories.
Carbohydrates
Kyujachae is a low-carb dish, with most of the carbohydrates coming from the vegetables and fruits used in the recipe.
Fats
Kyujachae is a low-fat dish, with minimal fat content coming from the ham and egg used in the recipe.
Proteins
Kyujachae is a good source of protein, with ham, squid, and egg providing essential amino acids.
Vitamins and minerals
Kyujachae is rich in vitamins and minerals, with cucumber, pear, carrot, and chestnuts providing essential nutrients such as vitamin C, vitamin K, and potassium.
Alergens
Kyujachae contains eggs, soy sauce, and shellfish (squid), which may be allergens for some individuals.
Summary
Kyujachae is a nutritious and flavorful dish that is low in carbs and fats, high in protein, and rich in vitamins and minerals.
Summary
Kyujachae is a delicious and colorful Korean dish made with a variety of ingredients and a tangy mustard sauce. This dish is perfect for special occasions and celebrations, and is sure to impress your guests with its unique flavors and textures.
How did I get this recipe?
I remember the excitement that washed over me when I first saw this recipe for Kyujachae. It was a hot summer day, and I was visiting my friend Sunhwa’s house for a traditional Korean cooking lesson. Sunhwa’s mother was a renowned chef in our community, and I was eager to learn all the secrets of her delicious dishes.
As soon as I walked into Sunhwa’s kitchen, I could smell the fragrant aromas of garlic, soy sauce, and sesame oil wafting through the air. Sunhwa’s mother greeted me with a warm smile and handed me a handwritten recipe for Kyujachae. She explained that this dish was a popular Korean salad made with thinly sliced cucumbers, carrots, and bell peppers, tossed in a tangy and slightly sweet dressing.
I watched intently as Sunhwa’s mother demonstrated how to julienne the vegetables with precision and finesse. She explained that the key to a perfect Kyujachae was to slice the vegetables as thinly as possible, so they would absorb the flavors of the dressing more effectively. As she mixed together the soy sauce, rice vinegar, sugar, and sesame oil for the dressing, I marveled at how such simple ingredients could create such a delicious and refreshing dish.
After tasting a spoonful of the dressing, I was instantly hooked. The combination of salty, sweet, and tangy flavors danced on my taste buds, leaving me craving more. I eagerly followed Sunhwa’s mother’s instructions as she showed me how to toss the vegetables in the dressing until they were evenly coated. The vibrant colors of the carrots, cucumbers, and bell peppers glistened in the sunlight, making the dish look almost too beautiful to eat.
As we sat down to enjoy our Kyujachae together, I couldn’t help but feel a sense of pride and accomplishment. I had learned how to make a traditional Korean dish from a master chef, and I couldn’t wait to share it with my own family and friends. From that day on, Kyujachae became a staple in my kitchen, and I would often make it for special occasions and gatherings.
Over the years, I continued to refine my recipe for Kyujachae, adding my own twist by incorporating fresh herbs and spices to enhance the flavors even further. Each time I made the dish, I would think back to that hot summer day in Sunhwa’s kitchen and the invaluable lessons I had learned from her mother. I realized that cooking was not just about following a recipe, but about passion, creativity, and a deep appreciation for the ingredients that we use.
Now, whenever I make Kyujachae for my family, I always share the story of how I learned to make this dish and the special memories I hold dear. It has become more than just a recipe; it is a symbol of friendship, tradition, and the joy of cooking. And as I pass down this recipe to future generations, I hope that they too will find the same excitement and inspiration that I did when I first learned to make Kyujachae.
Categories
| Carrot Recipes | Chestnut Recipes | Cucumber Recipes | Ham Recipes | Korean Meat Dishes | Korean Recipes | Korean Salads | Mustard Seed Recipes | Pear Recipes | Pine Nut Recipes |