Description
Dak Naengchae is a refreshing Korean cold chicken salad made with tender shredded chicken, crisp vegetables, and a tangy sesame-mustard dressing. This light yet satisfying dish delivers a perfect balance of sweet, savory, and zesty flavors, making it ideal for warm days or healthy meals.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 pound total): lean protein base
- 1 medium scallion, halved: aromatic for poaching
- 4 cloves garlic, divided: adds depth and flavor
- 1/2-inch piece ginger (optional): enhances warmth
- 10 whole black peppercorns: mild spice infusion
- 3 tablespoons honey: natural sweetness
- 3 tablespoons rice vinegar or apple cider vinegar, divided: tangy acidity
- 2 tablespoons toasted white sesame seeds, plus extra for garnish: nutty flavor
- 1 tablespoon Korean hot spicy yellow mustard: signature heat
- 1 tablespoon toasted sesame oil: rich aroma
- 1/2 teaspoon kosher salt: enhances flavor
- 1 medium red onion (about 6 ounces), thinly sliced: sharp crunch
- 1 medium red bell pepper (about 8 ounces), sliced: sweet and colorful
- 1 medium yellow bell pepper (about 8 ounces), sliced: mild sweetness
- 1 medium English cucumber (about 12.5 ounces), cut into matchsticks: refreshing crunch
- 1 medium ripe mango (about 12 ounces), sliced: juicy sweetness
Instructions
- Trim the scallion and peel 3 garlic cloves and ginger. Place them in a saucepan with the chicken breasts and black peppercorns. Cover with water.
- Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for 15 minutes or until the chicken reaches 165°F internally.
- Drain the chicken and rinse under cold water. Return to a bowl with cold water to cool completely.
- Mince the remaining garlic clove and mix with honey, 2 tablespoons vinegar, sesame seeds, mustard, sesame oil, and salt to create the dressing.
- Prepare an ice bath with water, ice, and 1 tablespoon vinegar. Add sliced red onion and let it soak to reduce sharpness.
- Slice bell peppers, cucumber, and mango into thin strips and place in a large bowl.
- Drain and pat dry the onion, then add it to the vegetables.
- Shred the cooled chicken into bite-sized pieces and add to the bowl.
- Pour the dressing over the salad and toss well until evenly coated.
- Garnish with extra sesame seeds and serve chilled.
Notes
- Toast sesame seeds in a dry pan over medium heat for 2-3 minutes until fragrant if using raw seeds.
- For best texture, do not overcook the chicken to avoid dryness.
- The dressing can be prepared up to 2 days in advance and refrigerated.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Add chili flakes for extra heat or reduce mustard for a milder taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and Tossing
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg