Cold Salad with Spicy Mustard Sauce

4 min readOct 4, 2020

….Ground Korean mustard seeds have a bright yellow color that I love. The powder has a flavor similar to regular Japanese prepared mustard in tube (which you can use as substitute). However, I like making my own mustard with this recipe. It’s easy to make the mustard and it is even more delicious. You can make it with pretty much anything you have in the fridge, not just what I use here. It’s a recipe that LACEY and ANNE love.

Serving: 4–6

Time: 1 hr plus 3 hr for making mustard

Ingredients:

For mustard:

1/3 cup mustard powder(gyeojagaru)
2 Ts hot water
3 Ts pear juice
3 Ts vinegar
3 Ts sugar
1 ts sea salt

For dressing:

3/4 cup mayonnaise
3 Ts vinegar
2 Ts sugar
1/2 Ts sea salt
3 1/2 Ts mustard(my recipe)
1/4 cup, minced onion
2 Ts toasted sesame seeds
1/4 ts black pepper

For salad:

1–2 chicken breast
1 1/2 cup pork
1 1/2 cup shrimp
2 cup squid
4 eggs, boiled
1 cucumber, sliced
1/2 onion, sliced
6–8 fresh chestnut, sliced
1/2 lemon
3 garlic cloves
2 stems green onion

Cooking instructions:

Combine the gyeojagaru and hot water in a small bowl. Mix well and set aside for 2–3 hours.

2. Add the pear juice, vinegar, sugar and sea salt and mix well in a refrigerator. It can be used for about 2 months.

3. Pour the dressing ingredients into a big bowl and mix well to refrigerate.

4. Boil the chicken breast, pork, squid and shrimp separately. In the first pot, boil the chicken with 3 garlic cloves and green onions for 10 minutes with a lid. Drain out the water and leave the chicken aside. Second, boil the pork with the lemon for 5–7 minutes. Again, drain out the water and leave the pork aside. Third, boil the shrimp for 5–7 minutes. Drain and leave the shrimp aside. Lastly, soak the squid in some milk for 20 minutes and boil them.

5. Set them aside for cooling down and slice all of them. Soak the sliced onions into cold water about 30 minutes and drain the water(remove the onion’s spicy taste). Put them in the refrigerator.