Daehajatjeub Naengchae

대하잣즙냉채

(King Prawn Salad with Pine Nut Sauce)

Daehajatjeub naengchae is a type of cold salad dish. It typically uses large shrimps as the main ingredient mixed with pyeonyuk (thinly sliced meat that has been boiled and pressed), bamboo shoot, and cucumber. It is then tossed with pine nut sauce. The ingredients of this dish are good for the liver; the taurine in the shrimp detoxifies the liver while pine nut reduces the fat that’s accumulated in it. This dish is part of the Korean royal cuisine. It is served as a refreshing appetizer, side dish, or light meal.

Main Ingredients

• 8 heads king prawns
• 200 grams beef shank
• 1 piece cucumber
• 1 piece bamboo shoot
• 1/2 piece pear
• salt and white pepper, to taste

herbs for beef

• 1 stalk green onion
• 1 piece sliced ginger
• 3 cloves garlic
• 1/2 teaspoon whole black pepper

SAUCE

• 5 tablespoons pine nuts
• 3 tablespoons beef stock
• 1 tablespoon sesame oil
• 1/2 teaspoon salt
• a little white pepper

HOW TO COOK

1. Pick out the innards of the king prawns and boil. Peel and slice in halves.
2. Prepare the beef shank. Boil 5 cups of water with herbs first. By the time the water is boiling, add in beef shank and cook until beef is tender. Cool down, then slice beef shank thinly across the grain. Save some stock for sauce.
3. Slice the cucumber into flat bite-sized squares and sprinkle with salt. Pat dry.
4. Slice the bamboo shoot into thin comb-shaped pieces, then stir-fry with salt and white pepper for a few minutes.
5. Peel the pear and cut into flat bite-sized squares like cucumber.
6. Mix all ingredients for the sauce. Keep in refrigerator.
7. Keep prepared main ingredients in refrigerator as well.
8. Toss prepared sauce and main ingredients lightly before serving.

CHEF’S NOTES

1. Prepare all main ingredients in the same volume.
2. To save cooking time, replace shank with brisket; beef shank has a chewy texture but it requires a longer cooking time than brisket. Cooking time also depends on the size of the meat.
3. You can prepare more meat, wrap it with clear wrap to keep its same state and taste, then keep in the freezer for future use.

 

This Dish Appears in the Following Korean Drama/s:

• Jewel In The Palace (2003-2004) - MBC

   

 

CHEF REGGIE’S TIPS

SUBSTITUTE

• Roasted then chopped cashew nuts make for a nice substitute for pine nuts. It results in a sweeter sauce. You can garnish this with chives.