Korean Paneer Salad

Instructions

1. 1

   In a blender or food processor, combine the gochujang, soy sauce, rice vinegar, honey, and toasted garlic. Blend until smooth.

   Tip: Adjust the level of spiciness to your liking.

2. 2

   In a large bowl, massage the kale with your hands for about 2 minutes to tenderize it.

   Tip: This step is crucial to making the kale soft and palatable.

3. 3

   In a small pan, toast the sesame seeds over medium heat for about 2 minutes, stirring frequently.

   Tip: Toast the sesame seeds until fragrant and lightly browned.

4. 4

   In a separate pan, toast the peanuts over medium heat for about 2 minutes, stirring frequently.

   Tip: Toast the peanuts until fragrant and lightly browned.

5. 5

   In a large bowl, combine the blended dressing, toasted sesame seeds, toasted peanuts, chopped scallions, and crushed peanuts.

   Tip: This is the base of the salad, so make sure everything is well combined.

6. 6

   Once the paneer has cooled, cut it into small cubes and add it to the bowl with the dressing.

   Tip: The paneer should be soft and creamy, so make sure it's fully incorporated into the salad.

7. 7

   Gently fold in the frozen mixed berries.

   Tip: The berries should be distributed throughout the salad evenly.

8. 8

   Sprinkle the gochugaru over the salad and toss to combine.

   Tip: This adds a nice spicy kick to the salad.

9. 9

   Season with salt to taste.

   Tip: Adjust the seasoning to your liking.

10. 10

    Serve immediately and enjoy!

    Tip: This salad is best served fresh, as the flavors will meld together and the textures will be at their best.