Korean Gyeojachae Mustard Salad with Beef and Pear (3 Servings)

Use a separate board for raw beef. Simmer 100 g lean beef in enough boiling water to cover, about 20–25 minutes, until cooked through. Verify 63°C (145°F) at the center and 3 minutes rest, then cool.

Rinse and dry cucumber, cabbage, carrot, and pear. Cut the vegetables into thin strips. Peel and core the pear and cut similarly. Slice optional chestnuts thinly.

Beat the egg and cook a thin omelet in a lightly oiled pan until completely set on both sides. Cool and cut into fine strips.

Cool the cooked beef appropriately, then thinly slice across the grain. Do not toss hot meat directly with raw vegetables.

Mix 8 g prepared mustard, 20 mL vinegar, 12 g sugar, 5 mL soy sauce and 10 mL water. The mustard is pungent; add the dressing gradually to taste.

Just before serving, gently toss the vegetables, pear, beef, and egg strips with the mustard dressing. Refrigerate leftovers covered within 2 hours and eat promptly.