Best Korean Beef Salad Recipes

KOREAN BEEF SALAD

Korean Beef Salad image

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

Ingredients

2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon rice wine vinegar
1 teaspoon sake
1 1/2 teaspoons sugar
1 teaspoon sesame oil
1 teaspoon crushed garlic
1 lb roast beef, thin-sliced then shredded, from the deli
1 small head iceberg lettuce, shredded
1 cup thinly sliced celery
1 cup shredded carrot
1 cup cilantro leaf, rough chopped

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 FIRE BEEF SALAD

Korean Fire Beef Salad image

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

Ingredients

1 (2 pound) rump roast
water to cover
5 cloves garlic, chopped, or more to taste
salt to taste
¼ cup vegetable oil
3 tablespoons rice vinegar
3 tablespoons white sugar
2 cloves garlic, minced, or more to taste
½ teaspoon salt
½ teaspoon ground black pepper
4 tablespoons sesame oil
5 ½ tablespoons sesame seeds
¼ cup soy sauce
¼ cup chopped green onions
1 tablespoon white sugar, or to taste
¼ teaspoon salt
¼ teaspoon ground black pepper
6 cups chopped romaine lettuce, or to taste

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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