Korean beef salad
Course: SaladTake a culinary leap to Korea with a beef salad that’s as vibrant and full of life as the streets of Seoul. This dish is a splendid mix of juicy beef strips mingling with the crisp freshness of cucumbers and bell peppers, all tied together with the bold flavors of garlic, soy sauce, and rice vinegar. It’s a celebration of textures and tastes that brings a piece of Korean cuisine right to your plate.
The choice of young beef or veal ensures that every bite is tender and succulent, crucial for soaking up the rich marinade without becoming tough or chewy. This preparation method speaks to the Korean emphasis on balancing flavors and textures, a culinary philosophy that has evolved over centuries. Korean cuisine, with its roots stretching back to ancient times, has always valued the harmony of ingredients, and this salad is no exception.
Nutritionally, this Korean beef salad is a powerhouse. The lean beef provides high-quality protein necessary for muscle repair and growth, while cucumbers and bell peppers add a burst of vitamins A and C, fiber, and hydration without piling on the calories. The addition of garlic not only punches up the flavor but also brings in antioxidants known for their heart-healthy benefits.
Calorie-wise, this dish is relatively light, making it an excellent choice for those monitoring their intake but unwilling to compromise on taste. The use of olive or sunflower oil adds healthy fats to the mix, rounding out the nutritional profile of the salad.
This dish is more than just a meal; it’s a testament to the art of Korean cooking, which masterfully combines health benefits with flavor. It’s perfect for those looking to expand their culinary horizons while keeping health in mind. As you let the salad marinate, allowing the flavors to deepen and meld, you’re not just waiting for a dish to chill; you’re awaiting a culinary experience that’s both nourishing and delightfully flavorful.
The choice of young beef or veal ensures that every bite is tender and succulent, crucial for soaking up the rich marinade without becoming tough or chewy. This preparation method speaks to the Korean emphasis on balancing flavors and textures, a culinary philosophy that has evolved over centuries. Korean cuisine, with its roots stretching back to ancient times, has always valued the harmony of ingredients, and this salad is no exception.
Nutritionally, this Korean beef salad is a powerhouse. The lean beef provides high-quality protein necessary for muscle repair and growth, while cucumbers and bell peppers add a burst of vitamins A and C, fiber, and hydration without piling on the calories. The addition of garlic not only punches up the flavor but also brings in antioxidants known for their heart-healthy benefits.
Calorie-wise, this dish is relatively light, making it an excellent choice for those monitoring their intake but unwilling to compromise on taste. The use of olive or sunflower oil adds healthy fats to the mix, rounding out the nutritional profile of the salad.
This dish is more than just a meal; it’s a testament to the art of Korean cooking, which masterfully combines health benefits with flavor. It’s perfect for those looking to expand their culinary horizons while keeping health in mind. As you let the salad marinate, allowing the flavors to deepen and meld, you’re not just waiting for a dish to chill; you’re awaiting a culinary experience that’s both nourishing and delightfully flavorful.
Ingredients
500 g (1 lbs) of Beef cut into strips
Cucumbers – 400 gr (14.3 oz)
Green and red bell peppers
Parsley or cilantro (optional)
Chopped green onions
3 cloves of chopped garlic
Rice vinegar – 3 tbsp
Soy sauce – 2-3 tbsp
Ground coriander to taste
Red pepper to taste (also fresh can be used)
Olive or sunflower oil 4 tbsp
Directions
- Cut the beef into thin strips and fry in vegetable oil along with red pepper. Add salt and ground coriander to taste. We choose young beef or veal, this way the meat will be soft since it’s very important not to dry it out.
- Cut the cucumbers into strips.
- Cut peppers and onions into thin strips, and if desired, you can also add parsley or cilantro.
- Combine meat, vegetables and herbs. Add garlic, soy sauce, vinegar, red pepper and coriander, mix everything and the salad is ready, although it’s better to let it sit for an hour in the refrigerator.
