Korean beef and pickled vegetables salad

Discover a delightful Korean beef and pickled vegetables salad bursting with vibrant flavors. This recipe includes tender beef fillet, tangy vinegar-pickled cucumbers, carrots, red pepper, and spicy chili peppers, complemented by a savory blend of garlic, soy sauce, sesame oil, and honey. Garnished with fresh coriander leaves and sesame seeds, it's perfect for a healthy, flavorful meal.

  • 28 Jan 2025
  • Cook time 8 min
  • Prep time 30 min
  • 4 Servings
  • 15 Ingredients

Korean beef and pickled vegetables salad

The Korean Beef and Pickled Vegetables Salad is a vibrant fusion of flavors and textures, marrying juicy, flavorful beef fillets with crisp, tangy pickled vegetables. The combination of soy sauce, sesame oil, and ginger gives this dish a delightful Korean twist, while the fresh coriander and a hint of honey balance it beautifully. This salad not only looks colorful and appetizing but is also packed with nutrients, making it a perfect choice for a light yet satisfying meal.

Ingredients:

1 cucumber
250g
2 tbsp vinegar
30g
1 tbsp sugar
16g
1 carrot
60g
1 red pepper
80g
2 red hot chili peppers
80g
4 beef fillets beef fillet
640g
2 tbsp olive oil
27g
2 garlic cloves
6g
2 tsp soy sauce
10g
1 tsp sesame oil
5g
1 tbsp honey
10g
1/4 cup coriander leaves
3.75g
2 tbsp ginger root
30g
1 tbsp sesame seeds
16g

Instructions:

1. Pickling the Vegetables:
1. Slice the cucumber thinly. Place them in a bowl.
2. Add 2 tbsp vinegar and 1 tbsp sugar to the cucumber slices. Mix well and let them pickle for about 20 minutes.
3. Meanwhile, julienne the carrot and slice the red pepper and red hot chili peppers thinly. Set them aside.
2. Preparing the Beef:
1. Heat 2 tbsp of olive oil in a frying pan over medium-high heat.
2. Mince the garlic cloves and ginger root.
3. Add the minced garlic and ginger to the hot pan, stirring until they become fragrant (about 1 minute).
4. Season the beef fillets with a pinch of salt and pepper. Add the beef fillets to the pan and cook each side for about 3-4 minutes, or until your preferred doneness is reached.
5. Once cooked, transfer the beef fillets to a plate and let them rest for a few minutes, then slice them thinly.
3. Creating the Dressing:
1. In a small bowl, combine 2 tsp soy sauce, 1 tsp sesame oil, and 1 tbsp honey. Whisk until well incorporated.
4. Assembling the Salad:
1. Drain the pickled cucumbers.
2. In a large serving bowl, combine the pickled cucumbers, julienned carrot, sliced red pepper, and sliced red hot chili peppers.
3. Add the sliced beef on top of the vegetables.
4. Drizzle the soy sauce dressing over the salad.
5. Garnish with fresh coriander leaves and sprinkle 1 tbsp of sesame seeds.
5. Serving:
1. Toss the salad gently to ensure the dressing is evenly distributed.
2. Serve immediately and enjoy your Korean Beef and Pickled Vegetables Salad!

Tips:

- Slice the vegetables thinly to ensure they pickle evenly and quickly.

- Marinate the beef fillets for at least 30 minutes to allow the flavors to penetrate the meat.

- Cook the beef to your preferred level of doneness, but be careful not to overcook it to maintain its tenderness.

- Use fresh garlic and ginger for the best flavor impact.

- Feel free to adjust the amount of chili peppers based on your preferred spice level.

- Toast the sesame seeds lightly to enhance their nutty flavor before sprinkling them over the salad.

This Korean Beef and Pickled Vegetables Salad is a delightful, nutritious meal that’s bursting with flavors. The balance between the tender beef, tangy pickled vegetables, and the aromatic seasoning creates a harmony that is sure to impress. Whether it's for a quick lunch, a healthy dinner, or a special occasion, this recipe is versatile and guaranteed to be a hit.

Nutrition Facts
Serving Size320 grams
Energy
Calories 410kcal21%
Protein
Protein 50g34%
Carbohydrates
Carbohydrates 15g4%
Fiber 2.13g6%
Sugar 10g10%
Fat
Fat 24g28%
Saturated 7g23%
Cholesterol 150mg-
Vitamins
Vitamin A 180ug20%
Choline 130mg24%
Vitamin B1 0.20mg17%
Vitamin B2 0.78mg60%
Vitamin B3 11mg69%
Vitamin B6 1.48mg87%
Vitamin B9 40ug10%
Vitamin B12 7ug305%
Vitamin C 60mg64%
Vitamin E 1.14mg8%
Vitamin K 22ug18%
Minerals
Calcium, Ca 50mg4%
Copper, Cu 0.30mg34%
Iron, Fe 7mg60%
Magnesium, Mg 70mg16%
Phosphorus, P 530mg42%
Potassium, K 940mg28%
Selenium, Se 45ug85%
Sodium, Na 250mg17%
Zinc, Zn 8mg73%
Water
Water 220g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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