The aromatic and floral lime-like fruit, Yuzu has been popularised in the UK by Japanese chefs - using it in ponzu dressing, yuzu sorbets, and much more. However it is also an important ingredient in Korea, known as 'yuza' or 'yuja'.
This salad recipe uses preserved Korean yuzu much like yuzu marmalade. The preserved yuzu is often referred to as Korean yuzu tea yujacha, because a tablespoon or so in a glass of hot water is a popular hot drink. For a little variety, try the Korean preserved ginger tea instead of the yuzu.
The all-purpose Korean yuzu salad dressing recipe is a great complement to many Korean meals - the sweetness and flavours make any dressed salad into an elegant banchan or side dish. We prefer it with crunchier leaves, perhaps with some earthy grated beetroot.
Ingredients Serves: 2
Mix together the ingredients, and dress salad.