Baek Jong-won's Pyeonyuk Naengchae

Cooking tips 💡

• Sugar does not dissolve well in vinegar, so it is convenient to mix them together before you start cooking.
• Instead of large green onion, you can thinly slice onion, soak it in cold water to remove the sharpness, and use it as a substitute.
• If the pyeonyuk is lightly seasoned, add just a little Jin-ganjang to the cold sauce to adjust the seasoning perfectly.
• Instead of pyeonyuk, you can use boiled chicken breast, grilled chicken thigh, boiled beef/pork bulgogi meat (boiled and rinsed in cold water), or canned whelk to make an excellent cold dish.
• For a deeper and spicier flavor, it is recommended to drizzle a little homemade chili oil made by mixing scallion-infused oil (made by frying green onion in cooking oil) and chili powder in a 1:1 ratio over the top.

Recommended for 🙋

• ⭐Those who want to make a high-quality drinking snack in 10 minutes late at night without using fire.
• ⭐Those who prefer a clean harmony of sweet and sour sauce with the sharp aroma of raw garlic.
• ⭐Those who want to turn convenience store pyeonyuk into a dish impressive enough to serve to guests.