North Korea has no officially designated national fruit; the Korean pear is, however, a familiar fruit across the Korean peninsula. This crisp pear salad pairs juicy slices with cucumber, scallion, sesame, and a lightly tangy soy dressing for a refreshing side that works with grilled or savory meals.
Ingredients
- 1 large Korean pear, about 1 lb (450 g), or 2 firm Asian pears
- 1 small cucumber, about 7 oz (200 g)
- 2 scallions, about 1 oz (30 g), thinly sliced
- 1 tablespoon (15 ml) rice vinegar
- 1 tablespoon (15 ml) light soy sauce
- 1 teaspoon (5 ml) toasted sesame oil
- 1 teaspoon (4 g) granulated sugar
- 1 teaspoon (5 g) toasted sesame seeds
- ¼ teaspoon fine salt (about 1.5 g), plus more to taste
- ⅛ teaspoon freshly ground black pepper (about 0.3 g)
- 1 teaspoon (5 ml) lemon juice, optional, for keeping the pear pale
Instructions
- Rinse and dry the pear, cucumber, and scallions. If using a waxed cucumber, peel it; otherwise, leave the skin on for color and crunch. Trim the scallions and slice them thinly.
- In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, salt, and black pepper until the sugar dissolves. Taste the dressing: it should be savory, gently sweet, and tart. Adjust with a little extra vinegar or sugar if needed.
- Quarter the pear lengthwise and cut away the core and seeds. Slice each quarter into thin wedges, roughly ⅛ inch (3 mm) thick. If the pear will sit for more than a few minutes before serving, toss the slices with the optional lemon juice to slow browning; it adds a subtle citrus note.
- Cut the cucumber lengthwise in half. For a less watery salad, scrape out the seedy center with a teaspoon, then slice the cucumber thinly on a diagonal. If the cucumber is small and firm, you can leave the center in.
- Put the pear, cucumber, and most of the scallions in a mixing bowl. Pour over the dressing and toss gently until the slices are lightly coated. Fold rather than stir vigorously so the pear stays intact.
- Transfer to a serving plate, scatter the sesame seeds and remaining scallions over the top, and serve promptly. Taste one final slice and add a pinch of salt or pepper if the fruit’s sweetness needs balancing.
Tips
- Choose a crisp pear. Korean pears are round, pale gold, and especially juicy, but firm Asian pears are a good substitute. A ripe European pear is softer and sweeter, so slice it just before serving and handle it gently.
- Keep the dressing light. The goal is to season the fruit, not drown it. If the pear is exceptionally juicy, start with about three-quarters of the dressing and add more only after tossing.
- Adjust for your soy sauce. Regular soy sauce varies in saltiness. Use a reduced-sodium version if preferred, then season to taste; tamari works as a substitute, though its flavor may be a little deeper.
- Toast sesame seeds carefully. If using untoasted seeds, toast them in a dry skillet over medium-low heat for 2–3 minutes, shaking the pan often, until fragrant. Let them cool before topping the salad.
Serving Suggestions
Serve this salad chilled or at cool room temperature as a crisp side for grilled beef, pork, chicken, tofu, or pan-fried fish. Its juicy sweetness and vinegar dressing cut through rich, savory dishes. It also fits well alongside rice, dumplings, or a spread of Korean-style small sides. For a simple lunch, add cooked shredded chicken or cubes of firm tofu, and serve with rice; dress just before eating so the pear and cucumber stay crunchy.
The salad is best presented soon after tossing, when the pear is crisp and the cucumber has not released much water. If you are serving a larger meal, arrange the sliced fruit and vegetables on a platter and keep the dressing separately chilled, then toss at the table.
Variations
Spicy version: Whisk ½ teaspoon (about 1.5 g) Korean red pepper flakes, or a smaller amount of crushed red pepper, into the dressing. Korean gochugaru gives a fruity, mild-to-medium heat; ordinary red pepper flakes are sharper, so begin with a pinch.
Garlicky dressing: Add ½ small garlic clove, finely grated, for a more assertive savory note. Let the dressing stand for 5 minutes before tossing so the raw garlic flavor can mellow slightly.
Fresh herb version: Add 2 tablespoons (about 5 g) chopped cilantro or mint. These are not necessary for a Korean-inspired flavor, but they bring a fresh, aromatic contrast.
More substantial side: Add ½ cup (75 g) thinly sliced radish or ½ cup (50 g) shredded carrot. Radish adds a peppery crunch; carrot makes the salad sweeter and more colorful. Keep additions modest so the pear remains the focus.
Storage and Reheating
This salad is best eaten immediately and does not need reheating. For food safety, refrigerate leftovers within 2 hours of preparation in a covered container. Keep them at 40°F (4°C) or below and use within 1 day for the best texture; the cucumber will soften and release liquid, and the pear may brown. If preparing ahead, refrigerate the washed, uncut produce and dressing separately, then slice and toss shortly before serving. Discard salad left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
What is North Korea’s national fruit?
No fruit is officially designated as North Korea’s national fruit. Korean pears are a familiar fruit in Korean food culture, but calling one the official national fruit would be inaccurate.
Is a Korean pear the same as an Asian pear?
Korean pear is one type of Asian pear. It is typically round, crisp, and very juicy. If you cannot find one, another firm Asian pear makes a close substitute in this salad.
Can I make this salad ahead?
You can mix the dressing and wash the produce several hours ahead, storing them separately in the refrigerator. Slice the pear and cucumber and toss them shortly before serving to preserve their crisp texture and appearance.
Can I use a regular apple instead of pear?
Yes. Choose a crisp, mildly sweet apple and slice it thinly. The result will be firmer and more tart than the pear version; taste the dressing and add a small pinch of sugar if needed.
Is this salad traditionally spicy?
Not necessarily. Versions of fruit and vegetable salads vary, and this recipe is mild. Add Korean red pepper flakes if you want heat, or leave them out for a gentle, refreshing side.
What if my salad tastes too salty or sour?
Add a little more pear or cucumber to dilute the seasoning, or whisk a small pinch of sugar into the remaining dressing. Avoid correcting the whole bowl with a large splash of water, which can make it bland and watery.
Related
- Fruit Names in Korean: A Simple Vocabulary Guide
- Sweet Sticky Rice in Japanese Cuisine: How to Make It
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