Gyeojachae is a cold appetizer in which various vegetables such as cucumber and carrot slices are mixed with mustard sauce. The summer delicacy stimulates the appetite and is also a royal food enjoyed in the palace. Mustard is obtained from a slightly spicy fruit produced from a plant called leaf mustard. Before red pepper powder was consumed in Korea, the seasoning was one of the most important spices along with garlic, ginger and Chinese pepper.

Main Ingredients :
(Serves 4)
200 g beef brisket, 600 cc (3 cups) water, 20 g green onions, 10 g garlic, 80 g (1/2) cucumber, 50 g (1/4) carrot, 90 g cabbage, 125 g (1/4) Korean pear, 100 cc (1/2 cup) water, 1/2 tsp sugar, 45 g (3) chestnuts, 5 g (1/2 tbsp) pine nuts, 1 egg, 1/2 tbsp cooking oil

Spices :
Mustard Sauce: 1 tbsp fermented yellow mustard, 1 tsp salt, 2 tbsp sugar, 3 tbsp vinegar, and 3 tbsp beef stock.



☑ First simmer the beef without the lid to let the beef smell out.
☑ Strain the beef broth through a fine cotton cloth to remove the residue and other solid ingredients.
☑ Rub the cucumber surface with coarse salt to remove the protruding parts and any dirt. Then rinse it under running water.
☑ Soak the peeled pear or apple slices in sugar water to prevent them from turning brown.


Kim Su-jin: Hansik Researcher

- Director of Association for Research on Taste of Korea
- Head Director of Food & Culture Korea Academy
- Nation’s First Film Food Director
(Major works: “Ssanghwajeom”, “The Painter of Wind”, “King and the Clown”, “Best Chef”)