Deliciously pungent-host vegetable mustard salad
I had chicken breast meat, Yeonjaengja naengchae... The bean sprouts that were boiled to make mung-bean pancakes tomorrow stood out. I put in some leftover vegetables and seasoned them with the remaining sauce..
2 serving
Within 15 minutes
Lime앤Thyme라앤타
Ingredients
  • Host
    1handful
  • Paprika
    1/4ea
  • Cucumber
    1
  • Carrot
    little
  • Chicken breast
    1/3mass
  • black sesame
    little
  • Soy sauce
    1TS
  • Vinegar
    1TS
  • Sugar
    1TS
  • Salt
    1little
  • lemon juice
    1/2ts
Cooking Steps
STEP 1/4
Prepare bean sprouts by putting salt in boiling water, boiling it crispy, and putting it on a sieve.
STEP 2/4
Slice the vegetables (paprika, cucumber, green pepper, chicken, etc.) in the refrigerator and mix them a little.
STEP 3/4
Add 2 to 3 tablespoons of Yeonja soy sauce
STEP 4/4
Mix it well and sprinkle black sesame seeds.
Feel free to apply the vegetables in the refrigerator. Cook chicken breast and tear it to the grain. Add or decrease the amount of mustard soy sauce to your liking.
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