Photo: Korea Ministry of Food and Drug Safety

Mango Salad

Name: Mango Salad
Cuisine: South Korea
Ingredients: 200 g jeungpyeon (fermented rice cake); 150 g mango; 30 g lettuce; 20 g chicory; 60 g cherry tomatoes; 60 g onion; 30 g Sauce: olive oil; 15 g citron syrup (yuja-cheong); 15 g vinegar; 2 g roasted salt; 1 g pepper; 15 g minced bell pepper (yellow) (yellow); 15 g minced green bell pepper; 15 g minced red bell pepper; 5 g toasted sesame seeds

망고샐러드

Side dish

Side dishesCourse

106kcal · per serving

Not spicySpice

🌱 VeganGluten-free

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Recipe

Mango Salad

Not spicyVeganGluten-freeContains: sesame

Ingredients Tap an ingredient to check it off

Servings1

jeungpyeon (fermented rice cake)증편
200 g
mango망고
150 g
lettuce양상추
30 g
chicory치커리
20 g
cherry tomatoes방울토마토
60 g
onion양파
60 g
Sauce: olive oil소스 : 올리브오일
30 g
citron syrup (yuja-cheong)유자청
15 g
vinegar식초
15 g
roasted salt볶은소금
2 g
pepper후추
1 g
minced bell pepper (yellow)다진 파프리카(노랑)(yellow)
15 g
minced green bell pepper다진 청피망
15 g
minced red bell pepper다진 홍피망
15 g
toasted sesame seeds통깨
5 g

Nutrition per serving

106kcal

15.5gCarbs

1.9gProtein

4gFat

50.3mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Pan-fry the jeungpyeon.
Cut the mango and cherry tomatoes into bite-sized pieces.
Cut all the vegetables into bite-sized pieces and soak them in water.
Mix the sauce ingredients to make the sauce, arrange the prepared vegetables on a plate and drizzle with the sauce, then top with the grilled rice cake and mango to finish.

💡 TipChewy jeungpyeon improves the texture, and a sauce that is not salty, made with mango and citron syrup, replaces the saltiness.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.