🍽️ A Thai salad with the crisp texture of green papaya, enhanced by the sweet and sour flavors of fish sauce and lime, making it a perfect match for grilled meats.
Fish sauce (or Kkanari/Myeolchi fish sauce) to taste
Sugar to taste
1 Cheongyang chili (optional)
Recipe 🍳
Cut the green papaya in half, scoop out the seeds, and peel the skin.
Thinly slice the prepared papaya as if you were slicing a Korean melon, then julienne it, or use a julienne peeler to cut it into thin strips.
Place the leftover papaya scraps, 4 cherry tomatoes, juice of 1/2 lime, and 3 cloves of garlic into a mortar.
Add a handful of dried shrimp and peanuts to the mortar to enhance the nutty aroma.
Pound the ingredients with a mortar pestle to thoroughly infuse the juices and aromas of the raw ingredients.
Add fish sauce for umami and sugar for sweetness to your taste, then pound to complete the sauce. If you want it spicy, add the Cheongyang chili at this stage.
Add the pre-julienned green papaya to the finished sauce base and mix well to coat.
Remove seeds and peel from green papaya, then julienne thinly.
In a mortar, combine cherry tomatoes, lime juice, garlic, dried shrimp, peanuts, fish sauce, and sugar, then pound to make the sauce.
Add the julienned papaya to the sauce and toss lightly to finish.
Cooking tips 💡
If green papaya is difficult to find, you can substitute it with a not-too-mushy Korean melon or crisp radish salad for a different charm.
If lime or lime juice is unavailable, you can substitute with vinegar. However, this will make the sourness stronger, so you'll need to add a little more sugar to balance the flavors.
Households without fish sauce can easily substitute it with Korean fish sauce (Kkanari or Myeolchi fish sauce).
Recommended for 🙋
⭐Those tired of the usual ssamjang or onion sauce with grilled meats and looking for an exotic combination.
⭐Those who want to recreate the fresh, spicy, and sour salad taste of Southeast Asia at home.
⭐Those preparing an exotic home party menu or a special side dish for grilled meats.
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