Korean Beef Salad Recipes
QUICK AND EASY SPICY KOREAN COLESLAW
Steps:
- Gather the ingredients.
- Combine the cabbage, carrot, onion, and scallions in a large bowl.
- Combine the garlic, soy sauce, vinegar, sugar, red pepper, sesame oil, and sesame seeds in a small bowl and mix.
- Pour the dressing over the vegetables and toss to combine. Taste for seasoning, adding salt and pepper if needed. Serve immediately or chill for a few hours to allow the flavors a chance to develop.
Nutrition Facts : Calories 133 kcal, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 6 g, Protein 5 g, SaturatedFat 0 g, Sodium 414 mg, Sugar 14 g, Fat 3 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
KOREAN BEEF SALAD
I got this from a Sunset magazine about 15 years ago and having lost it and found it several times, I'm finally putting it in here for sanity's sake! The recipe calls for sliced deli roast beef, but I've used leftover steak or roast and it's great. The veggies can be played with too--cucumbers, sliced bell peppers, halved cherry tomatoes, bean sprouts have all worked well. It's very refreshing and no cooking! Prep time doesn't include the marinating time. (I've marinated it for about an hour, and that's still enough time)
Provided by DeeCooks
Categories Greens
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix first six ingredients in large bowl until sugar dissolves. Add beef and toss to coat. Marinate for up to four hours.
- Toss beef with salad ingredients to serve.
- A squeeze of lime is good on this too.
KOREAN BEEF BULGOGI BOWL
This Korean Beef Bulgogi Bowl is bursting with spicy flavour! Marinated, then grilled or fried and served with a vibrant, crunchy salad.
Provided by Nicky Corbishley
Categories Dinner
Time 30m
Number Of Ingredients 22
Steps:
- Place the sirloin steak in the freezer for 30 minutes to firm up slightly, then slice thinly against the grain using a sharp knife.
- Place the sliced steak into a large bowl and add all of the bulgogi ingredients except for the vegetable oil. Mix together thoroughly, then cover with clingfilm and place in the refrigerator for 3-4 hours to marinate.
- Cook the quinoa as per the pack instructions, along with the crumbled stock cube (for extra flavour). Leave to cool slightly and fluff with a fork.
- Once the steak has marinated, heat the vegetable oil in a large frying pan on a high heat. Scoop out the steak using a slotted spoon, allow any excess sauce to drip off, then fry the steak in the hot oil. Use a set of tongs to separate the steak sliced during cooking, and cook on a high heat until cooked through and slightly charred. Remove from the heat.
- Arrange the salad leaves between three bowls and top with the cooked quinoa. Sprinkle the pomegranate seeds on top of the quinoa. Arrange the cucumber, bell pepper slices, mango, jalapeno slices and radishes in the bowls.
- Divide the bulgogi between the bowls and sprinkle on the sesame seeds. Top with the spring onions and serve.
Nutrition Facts : Calories 632 kcal, Carbohydrate 60 g, Protein 42 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 92 mg, Sodium 1096 mg, Fiber 6 g, Sugar 25 g, ServingSize 1 serving
KOREAN FIRE BEEF SALAD
Authentic Korean dish brought home by a missionary who lived there for 2 years. Gluten-free delight for my celiac sister. Add vegetables to the lettuce as desired. Serve with rice.
Provided by leejlowe
Categories 100+ Everyday Cooking Recipes
Time 8h20m
Yield 8
Number Of Ingredients 18
Steps:
- Place rump roast in a slow cooker. Cover with water; add garlic and salt. Cook on Low, or 250 degrees F (120 degrees C) until very tender, 8 hours to overnight. Shred roast.
- Combine vegetable oil, rice vinegar, sugar, garlic, salt, and pepper to make salad dressing. Let sit at room temperature while you make the sauce.
- Heat sesame oil in a frying pan over medium heat. Add sesame seeds, soy sauce, green onions, sugar, salt, and pepper; saute for about 1 minute. Add shredded beef and coat well with sauce. Simmer until heated through, 5 to 8 minutes.
- Toss lettuce with dressing. Serve beef and sauce on top.
Nutrition Facts : Calories 352.1 calories, Carbohydrate 10.9 g, Cholesterol 50.2 mg, Fat 24.7 g, Fiber 1.9 g, Protein 22 g, SaturatedFat 5.3 g, Sodium 739.3 mg, Sugar 7 g
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