Kyujachae

Blanch the squid in boiling salted water for 2-3 minutes until tender, then remove and slice into thin strips.

Blanch the jellyfish in boiling water for 1-2 minutes, then remove and cut into thin, bite-sized pieces.

Blanch the ham briefly in boiling water, then slice into thin strips.

Peel and julienne the cucumber, carrot, and pear into thin, uniform matchsticks.

Slice the chestnuts thinly or cut into thin slivers.

Beat the egg and cook it in a lightly oiled skillet to make a thin crepe, then slice into thin strips.

Combine dry mustard, sugar, salt, vinegar, and water in a bowl, whisking until smooth to create the mustard sauce.

Toast pine nuts in a dry skillet over medium heat for 2-3 minutes until fragrant, then set aside.

Arrange all prepared ingredients (squid, jellyfish, ham, julienned vegetables, chestnuts, and egg strips) on a large serving platter in organized rows or a decorative pattern.

Drizzle the mustard sauce over the arranged ingredients and sprinkle with toasted pine nuts.

Mix gently with chopsticks or a fork just before serving to combine the flavors, or allow diners to mix according to preference.