Discover Korean Food 73: Dr. Sook-Ja Yoon’s “Gyeojachae, Assorted Cold Plate with Mustard Sauce”

Gyeojachae is a fresh salad dish made of various vegetables, Korean pear, chestnuts, and sliced pressed meat in a mustard dressing. Gyeojachae stimulates the appetite with its hot, sweet and sour taste. It is usually served as an appetizer. It should be assembled just before serving to keep its taste fresh and prevent it from becoming watery.

[Ingredients & Quantity]
200 g beef (brisket), 600 g (3 cups) water
80 g (1/2 ea) cucumber, 50 g (1/3 ea) carrot, 90 g cabbage
125 g (medium ¼ ea) pear, 100 g (1/2 cup) water, 2 g (1/2 tsp) sugar
50 g (3 ea) chestnut, 60 g (1 ea) egg, 6 g (1/2 tbsp) pine nuts
* Fragrant seasoning: 20 g green onion, 10 g garlic
* Mustard juice: 39 g (3 tbsp) fermented mustard, 4 g (1 tsp) salt, 45 g (3 tbsp) vinegar, 24 g (2 tbsp) sugar, 45 g (3 tbsp) broth

1. Clean blood of beef with cotton cloths. Wash fragrant seasoning cleanly.
2. Put the beef and water in the pot, boil it for 3 min. on high heat. When it boils, skim off form and residue and continue to boil it for another 5 min. Add fragrant seasoning, lower the heat to medium and simmer it for 35 min.
3. Take out the beef from the broth, wrap it with cotton cloths, press it with heavy weight for 30 min. Slice it into 1.5 cm-wide, 5 cm-long and 0.3 cm-thick (100 g).
4. Wash cucumber, carrot and cabbage, cut them into 5 cm-long, 1.5 cm-wide and 0.3 cm-thick. Dip them in cold water (cucumber 60 g, carrot 35 g, cabbage 80 g).
5. Peel the pear and cut into same size of carrot, dip in sugar water (pear 80 g). Skin the chestnuts, and slice it into 0.5 cm-thick, maintaining chestnut shape (35 g).
6. Remove tops of the pine nuts and wipe the nuts with dry cotton cloths.
7. Pan-fry eggs for yellow/white garnish (20 g) and cut it into same size of carrot).
8. Blend mustard juice.

Place the pressed beef, vegetables and egg garnish on a dish roundly. Put the chestnuts and pine nuts in the centre, then serve with mustard juice.

* Seafoods such as shrimps and abalones may be added to this dish.
* Dip the vegetables in iced water shortly, then it may be crispy.

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