Korean Mustard Salad (Kyujachae) Recipe

Ingredients:

• ¼ lb ham
• 1 cucumber
• ¼ pear
• ½ carrot
• 1 squid
• ¼ lb jellyfish
• 5 chestnuts
• 1 egg
• 7 tbsp dry mustard
• 3 tbsp pine nuts
• 1 tbsp soy sauce
• 3 tbsp sugar
• 2 tsp. salt
• ½ cup vinegar
• ½ cup water 

Directions:

1. Cut the ham, cucumber, and carrot and egg sheets into the same strips.
2. Peel and cut the pear into thin strips.
3. Soak it in the sugar water.
4. Slice the chestnut thinly.
5. Slice squid into strips, scald and then cool.
6. Rinse the jellyfish to remove the salt water and scald it in water at 140°F.
7. Cut the jellyfish into strips and mix it with the vinegar and sugar.
8. Stir boiling water into the mustard until it becomes a smooth paste and let it stand in hot temperature using microwave.
9. When the mustard is complete, add the soy sauce, sugar, vinegar, water, and salt and mix well.
10. Grind the pine nuts adding the above mustard mixture.
11. Arrange the prepared vegetables and sauce. 

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