AI-generated imageChicken and Cucumber Mustard Naengchae (2)
A Korean chilled salad of thoroughly cooked chicken and crisp vegetables with mustard sauce.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Do not wash raw chicken; put it in a pot with enough water to cover using separate utensils.
- 02
Cook the thickest part of chicken to at least 74°C, cool on a clean plate, and shred.
- 03
Wash and thinly slice cucumber, bell peppers, and onion.
- 04
Mix mustard, soy sauce, vinegar, sugar, water, and garlic for the dressing.
- 05
Place chicken and vegetables in a large bowl and toss with dressing gradually.
- 06
For a chilled salad, cover and refrigerate briefly; do not keep it at room temperature.
Helpful source links
Before you cook
Prevent raw-meat cross-contamination; verify safe internal temperature and chill within 2 hours.
Allergens: 대두 (soy), 밀 (wheat), 겨자 (mustard)
Image & source credits
AI-generated image.
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