Beach Picnic in Donghae (Recipe)

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With warmer days blowing in and flowers blooming, we took to the coast on a beautiful Saturday afternoon to enjoy some sand and sun. About an hour from Taebaek, Donghae (동해 – meaning “East Sea”) offers a number of sandy and rocky shores along the East Sea.

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Our first choice as Chuam Beach, located south of the city. The beach is covered with boulders and interesting rock formations, including the famous “Candlestick Rock.” Unfortunately, the beach isn’t technically open until July 10th, so we didn’t want to spend a 40 minute bus ride from the train terminal to end up at a beach we couldn’t access.

Instead, we headed to Hansom beach, just a few minutes cab ride from the train station. With crystal clear waters, soft sand, small but steep cliff faces, and very few visitors, Hansom is a great spot to enjoy a delicious picnic lunch and some splashes in the water.

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As a picnic enthusiast, I jumped on the opportunity to craft a delicious beach lunch. Since Luc is “gluten-sensitive” (weak),  and the bread in Korea is rather unappetizing, typical beach fare like sandwiches and pasta salad aren’t an option. We’re also trying to eat healthier, so we enjoyed a delicious lunch of curried chickpea salad, nachos, and watermelon–because no beach picnic is complete without spitting out black seeds and pink juice running down your chin.

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The salad recipe comes from Hummusapien, but I modified it a bit based on the ingredients that are accessible here in Taebaek. Here’s my own version of the fresh and filling salad:

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Dressing:

  • 1½ tbsp peanut butter
  • 1 tbsp maple syrup
  • 2 tbsp water
  • juice of half a lemon
  • 1 tbsp apple cider vinegar
  • 1 tbsp curry powder
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp cayenne pepper
  • pinch of salt
  • black pepper

Salad:

  • 1 cup dried chickpeas
  • 1½ cups kale, chopped thinly
  • ½ cup green onions, chopped
  • 1 red pepper, chopped
  • 1 green pepper, chopped

Directions:

  1. Whisk dressing ingredients until thoroughly combined.
  2. Toss salad in dressing. Refrigerate for at least an hour or until kale has wilted.
  3. Enjoy on its own, or piled on a nacho or any other base.

Next time, I think I’ll add some chopped nuts and raisins as the Hummusapien recipe suggests. I think some quinoa tossed in would be another great addition, and adds a bit more bulk to this already fantastic salad.

What’s your favourite food to bring to the beach, gluten-free or not?

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