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Korean-Style Beef and Cucumber Salad

A boldly spiced salad inspired by Korean cooking. This beef and cucumber salad is punchy, aromatic, and deeply savory. Because each component gets its own quick treatment, the final flavor is genuinely surprising. It reads like part main course, part appetizer — but at heart it's still a salad, with a base and a dressing that pull it all together.

Mama•TimaAuthor avatar
Recipe author
Meat salad with cucumbers
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 % 1 g
Fats 50 % 2 g
Carbohydrates 25 % 1 g
36 kcal
GI: 100 / 0 / 0
    1. Cut the cucumbers lengthwise into medium matchsticks. Salt them lightly and set aside for about 15 minutes. 2. Slice the onion into half-moons and cut the chili lengthwise into thin strips. Into a small bowl, grate or press half the garlic and all the ginger, then finely chop in one strip of the chili. Slice the other half of the garlic lengthwise into thin slivers. 3. Cut the beef into strips about the same size as the cucumbers. 4. Salt the beef strips on all sides and rub them well with the contents of that small bowl. 5. Grind the coriander seeds in a mortar right before you rub the meat with them; set a little aside for later. 6. Lightly film a skillet with oil and heat it well over high heat. 7. Now comes the searing — the most important step. Quickly lay the beef out in a single layer in the hot pan and sear until browned, 3–5 minutes. Only then stir, turning all the pieces over. Give it about the same time again and the meat will be browned outside yet still juicy inside. If you want it cooked more, keep going a few extra minutes, but don't overcook it — watch it or taste for the doneness you like. 8. Without taking the pan off the heat, move the cooked beef onto a paper towel. 9. Add the onion to the pan in an even single layer, adding oil if needed so it's fully submerged. 10. Fry the onion until golden on one side, stir, then lift it out onto a paper towel. 11. In the same pan, fry the chili strips and garlic slivers for 10–15 seconds, then set them on the towel too. 12. Gently squeeze the liquid from the cucumbers and set them in a colander to drain. 13. Combine everything in one bowl, dust with the powdered sugar, and add the soy sauce and rice vinegar. Toss well. 14. Cover with a lid or plastic wrap and chill in a cool spot for 40–50 minutes.

Caloric content of the products possible in the composition of the dish

  • Fresh cucumbers - 15  kcal/100g
  • Garlic - 143  kcal/100g
  • Ginger - 80  kcal/100g
  • Dried ginger - 347  kcal/100g
  • Pickled ginger - 51  kcal/100g
  • Dried ground cilantro - 216  kcal/100g
  • Coriander - 25  kcal/100g
  • Cilantro, coriander - 25  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Onion - 41  kcal/100g
  • Powdered sugar - 374  kcal/100g
  • Chili pepper - 40  kcal/100g
  • Rice vinegar - 20  kcal/100g
  • Beef tenderloin - 324  kcal/100g

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