Chef Jeong-sun
Musaengchae (무생채, Spicy Radish Salad)
Julienned autumn radish salted just long enough to stay crisp, then rubbed with gochugaru, garlic, vinegar, and fish sauce for the quick banchan Koreans make when the kimchi jar needs help.
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Chef Jeong-sun
Baechu-geotjeori (Fresh Napa Cabbage Salad)
Fresh napa cabbage tossed with chili and fermented anchovy sauce, made for the hour when winter kimchi has gone too sour and the table needs something bright.
Chef Jeong-sun
Buchu-muchim (Garlic Chive Salad)
A fresh garlic chive muchim tossed at the last minute, sharp with soy and vinegar, lightly red with gochugaru, and made to stand beside bossam or grilled pork.
Chef Jeong-sun
Oi-muchim (Spicy Cucumber Salad)
A quick summer banchan of salted cucumber squeezed dry, then dressed with gochugaru, vinegar, garlic, and sesame so it stays crisp beside rice instead of collapsing into a red puddle.
Chef Jeong-sun
Parae-muchim (Green Laver Salad)
A cold winter banchan of briny green laver and crisp radish, rinsed carefully until no sand remains, then seasoned lightly so the sea still speaks.
Chef Jeong-sun
Kolabi-saengchae (Kohlrabi Salad)
Winter kohlrabi cut into clean matchsticks, salted just enough to stay crisp, then dressed with gochugaru, fish sauce, garlic, scallion, and sesame for a bright weeknight banchan.
Chef Jeong-sun
Dotori-muk-muchim (Acorn Jelly Salad)
Tender acorn jelly folded with crisp greens in a soy, sesame, and gochugaru dressing, a mountain-born weeknight muchim that asks for a light hand more than a clever sauce.
Chef Jeong-sun
Gaori-hoe-muchim (Spicy Stingray Salad)
Chewy raw stingray sliced thin against the grain, tossed at the last moment with radish, cucumber, minari, and a sharp sweet-sour gochujang dressing from the Jeolla table.
Chef Jeong-sun
Minari-chomuchim (Tangy Water Dropwort Salad)
A sharp spring banchan of raw minari stems dressed at the last minute with vinegar, a little gochujang, garlic, and sesame, made to wake up rice and rich dishes.
Chef Jeong-sun
Haepari-naengchae (Jellyfish Salad)
A cold celebration salad of crisp jellyfish, pear, cucumber, and bright vegetables, fanned on a chilled platter and dressed at the table with garlic-sharp Korean mustard sauce.
Chef Jeong-sun
Doraji-saengchae (Spicy Bellflower Root Salad)
Bellflower root torn by hand, salt-rubbed until its harsh edge softens, then dressed red and sharp so the bitterness remains clean beside rice, not hidden.
Chef Jeong-sun
Tangpyeongchae (Mung Bean Jelly Salad)
A composed salad of clear mung bean jelly, seasoned beef, dropwort, egg threads, and gim, named for political harmony and built on clean knife work.
Chef Jeong-sun
Golbaengi-muchim (Spicy Sea Snail Salad)
Chewy canned sea snails, onion, cucumber, and scallion tossed in a sharp sweet-sour chili dressing, the late-night anju that only works if you drain the snails properly.
Chef Jeong-sun
Sangchu-geotjeori (Spicy Lettuce Salad)
Hand-torn lettuce dressed only at the table, sharp with soy, chili, vinegar, and sesame, so it stays crisp enough to cut through grilled meat without losing its green bite.
Chef Jeong-sun
Bomdong-geotjeori (Spring Cabbage Salad)
The first flat cabbage of spring, torn by hand and tossed at the last minute with chili, fish sauce, garlic, and sesame so each leaf stays sweet and alive.
Chef Jeong-sun
Gyeoja-naengchae (Mustard Cold Platter)
A banquet cold platter built on careful knife work: chilled beef, seafood, egg, pear, and vegetables arranged by color, then awakened with Korean mustard sauce that must bloom before it bites.
Chef Jeong-sun
Yeolmu-geotjeori (Young Summer Radish Salad)
Young summer radish greens tossed fresh, not fermented, with a light chili seasoning that wakes the leaves without bruising them into bitterness.
Chef Jeong-sun
Pa-muchim (Spicy Scallion Salad)
Long shreds of scallion dressed at the last moment with chili, vinegar, soy, and sesame, made to cut through grilled pork belly without burying the onion's clean bite.
Chef Jeong-sun
Deodeok-saengchae (Spicy Lance Asiabell Root Salad)
A mountain-root salad with snap and bite: deodeok gently pounded, never shredded, then dressed in chili vinegar so its resinous sweetness still speaks clearly.
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