Dak Naengchae (Korean chicken salad)

Mrs.Dr.Fork

8 ounces trimmed green beans

½ cup + 1 tablespoon pine nuts

¼ cup water

2 tablespoons yellow mustard

1 tablespoon gochujang

2 tablespoons lemon juice

1½ teaspoon kosher salt, divided

3 cups sliced or shredded cooked chicken

3 cups shredded red cabbage

1 cup cherry tomatoes, halved

½ English cucumber, halved lengthwise and thinly sliced crosswise

3 tablespoons pine nuts

2 scallions, thinly sliced

Cook green beans in a medium saucepan of boiled salted water until bright green and crisp-tender, about 3 minutes. Drain, then chill in a bowl of ice for 1 minutes. Drain, then pat dry, cut in half and set aside.

In a blender, process ½ cup + 1 tablespoon pine nuts to a coarse paste, scraping the sides as needed, about 20 seconds. Add ¼ cup water, mustard, gochujang, lemon juice, and ¾ teaspoon salt. Blend until smooth and pourable, about 30 seconds.

In a medium bowl, toss 3 cups sliced or shredded cooked chicken with about ½ of the dressing, then taste and season with salt. In another medium owl, toss together shredded red cabbage, green beans, tomatoes, cucumber, the remaining dressing and remaining salt.

Transfer the vegetables to a serving platter. Spoon the chicken over the center and sprinkle with remaining pine nuts and scallions.

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