Ingredients

For the Spicy Mustard Paste:

  • 38g Spicy mustard powder
  •  60ml Warm water
  • 105g Sugar
  • 13g Salt
  • 30ml Vinegar
  • 15ml Sesame oil
  • 20g Honey
  • 15ml Soy sauce
  • 30ml Water

For the Pine Nut Sauce:

  • 20g Pine nut powder
  • 20ml White radish juice
  • 3g Spicy mustard paste (from above)
  • 15ml Plum syrup
  • 5ml Red pepper juice
  • 3ml Vinegar
  • 10g Pureed white radish
  • 1ml Sesame oil

For the Crab Salad:

  • 35g Snow crab meat
  • 15g Pear
  • 12g Hallabong (Jeju orange)
  • 28g Pine nut sauce
  • 5g Ginger
  • 20g Green onion

Method

For the Spicy Mustard Paste:

  1. Mix the spicy mustard powder and warm water in a bowl.Cover it with wrap and let it rest for 30 minutes in a warm place.
  2. After 30 minutes, mix the remaining ingredients, cover and leave it for 24 hours.

For the Pine Nut Sauce:

  1. Finely grind the pine nuts and place them on a paper towel for 24 hours to remove the oil.
  2. Put the pine nut powder, white radish juice, spicy mustard paste (from above), red pepper juice, and vinegar in a grinder. Add pureed white radish and sesame oil to the mixture.
  3. Mix until combined to create a nice sauce.

For the Crab Meat Salad:

  1. Drain the sea water from the snow crab (1.2kg) by pricking its mouth with an awl.
  2. Put ginger and green onion on the crab’s belly part and steam it in a boiling steamer for 12 minutes.
  3. Remove the legs and place them in ice water for 5-10 seconds before taking out the meat.
  4. Peel the pear and cut it into 0.4 x 0.4 x 5 cm sized pieces. Peel the hallabong and dice it into small cubes.
  5. Put the pieces of pear in a mixing bowl and mix them with the pine nut sauce.
  6. Arrange the pear with the crabmeat and diced hallabong on a dish and serve.

Recipe courtesy of Kim Byoung-Jin at Goan in Seoul.
Kim Byoung-Jin Chef Feature