I Love Haenyeo’s Salad Dressing So Much, I Asked the Chef How to Make It | Bon Appétit
"A Brooklyn Korean seafood restaurant from chef Jenny Kwak is widely praised for a simple yet outstanding salad: seasonal lettuces (often with watercress or endive), almost always avocado and frequently tomatoes, all elevated by a salty-sweet, delicate, and complex apple dressing. The dressing is adapted from a traditional Korean watercress vinaigrette—soy sauce and rice vinegar remain, sesame oil is swapped for a neutral oil, and raw garlic and chile flakes are omitted—while grated Vidalia onion and Fuji apple dissolve into the liquid to lend depth and balance. Kwak, who draws on techniques she learned at her mother's former NYC restaurants Dok Suni and Do Hwa, also cooks notable fish dishes and a lauded rice-cake fundido that reinvents tteokbokki, but diners consistently single out the salad as the item that exceeds expectations." - ByEmma Wartzman
