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Korean-Style Beef Salad

A seriously delicious dish! It's easy to make and fun to put together. Korean-style beef salad is a classic of Korean cuisine. It turns out so tasty and hearty that it's bound to become a family favorite. It works just as well for company as it does for a weeknight dinner — serve it as a side or let it stand on its own as a main.

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Korean salad with beef
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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 27 % 4 g
Fats 33 % 5 g
Carbohydrates 40 % 6 g
80 kcal
GI: 83 / 0 / 17
  • How do you make Korean-style beef salad? Start with the carrots. Wash and peel them, then shred them on a julienne grater (the kind used for Korean-style carrots). Mix together all the marinade ingredients, pour the marinade over the carrots, toss well, and let them sit for 25 minutes. Now the potatoes: wash, peel, and shred them on the same grater, then cover with cold water so they don't darken. In a pot, combine the pickle brine and the water (1 liter / about 4 cups), add a little salt, and bring to a boil. Drain the potatoes, add them to the pot, and cook for 2 minutes — they should soften on the outside but stay slightly firm inside. Drain in a colander. Cut the beef into thin matchsticks. Heat half of the vegetable oil in a skillet, add the beef, and fry until just cooked through (it goes fast). As it cooks, season with salt, pepper, and a sprinkle of ground coriander. When the beef is done (try not to overcook it), pour over half of the soy sauce and let it cook for another minute or so. In a large bowl, layer the potatoes and season with red and black pepper and salt. Press the peeled garlic through a garlic press over the top. Toss everything gently. Add the beef and carrots, drizzle with the remaining oil, and toss again. Finish with a sprinkle of sesame seeds. Serve with the rest of the soy sauce on the side. Enjoy!
  • Every oil is only good up to a certain temperature — its smoke point, the point at which it starts to burn and form harmful compounds. Choose an oil with a high smoke point for frying, and use delicate oils for dressing rather than cooking.
  • Keep in mind that soy sauce is quite salty, so cut back on the added salt to avoid over-seasoning the dish.

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

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Melted beef fat - 871  kcal/100g
  • Fat beef - 171  kcal/100g
  • Lean beef - 158  kcal/100g
  • Beef brisket - 217  kcal/100g
  • Beef - okovalok - 380  kcal/100g
  • Beef - lean roast - 200  kcal/100g
  • Beef shoulder - 137  kcal/100g
  • Beef - ribs - 233  kcal/100g
  • Beef - ham - 104  kcal/100g
  • Beef - tail - 184  kcal/100g
  • Boiled ham - 269  kcal/100g
  • Beef corned beef - 216  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Wine vinegar (3%) - 9  kcal/100g
  • Vinegar 9% - 11  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Apple vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Dried whole sesame seeds - 563  kcal/100g
  • Shelled sesame seed - 582  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Ground red pepper - 318  kcal/100g
  • Ground coriander - 25  kcal/100g
  • Brine - 1  kcal/100g

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