Hwang Jin-sun's Sora Naengchae
A Chinese-style chilled platter where blanched conch, wood ear mushrooms, and cucumber are steeped in a savory broth sauce and fragrant Sichuan pepper oil, then served cold.
Ingredients needed 2 servings
Recipe
Cooking tips
- The thinner the conch is sliced, the better the sauce absorbs and the more tender the texture.
- Since the ingredients themselves contain moisture, the broth sauce should be seasoned slightly stronger than usual to prevent the dish from becoming bland.
- If you pour the sauce while hot, the vegetables will lose their crisp texture, so be sure to let it cool down first.
Recommended for
- Those who enjoy the zesty, distinct aroma of Sichuan pepper.
- Those in need of a refreshing and elegant Chinese-style appetizer on hot days.
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