Korean Spiced Beef Salad

A Flavorful Journey

I still remember the first time I made Korean Spiced Beef Salad; it felt like I was embarking on a culinary adventure. The Korean Spiced Beef Salad wasn’t just a dish to me—it was an experience. I was intrigued by the unique blend of flavors that went into this vibrant salad. The mix of garlic, sesame oil, and soy sauce created an aroma that filled my kitchen with warmth and excitement. From the start, I knew this Korean Spiced Beef Salad was going to be something special.

Preparing the Beef and Pear

I began by freezing the beef for a short time, which helped me slice it thinly. Working with chilled beef made the slicing process so much smoother. As the beef rested, I prepped the Korean pear, which is a vital part of the Korean Spiced Beef Salad. I sliced it into matchsticks and let it soak in sweetened water. This not only kept the pear crispy but also added a hint of sweetness that balanced out the savory beef beautifully.

Blending the Seasonings

Next, I whipped up the seasoning sauce for the Korean Spiced Beef Salad. Mixing fresh garlic, green onions, soy sauce, honey, and toasted sesame oil felt almost therapeutic. As I whisked everything together, I could sense how well these ingredients complemented each other. The fragrance was intense and inviting, hinting at the bold flavors that would soon coat the tender slices of beef. I knew the Korean Spiced Beef Salad would be packed with flavor, and I couldn’t wait to taste it.

Assembling the Dish

Finally, I brought all the components together. I arranged the crispy pear matchsticks around the seasoned beef, creating a beautiful contrast of colors and textures. For a finishing touch, I sprinkled toasted sesame seeds and pine nuts over the top, which added both crunch and a nutty aroma. The final Korean Spiced Beef Salad looked like a piece of art, and it tasted even better. The flavors were bright, bold, and perfectly balanced—a true delight for anyone who loves Korean cuisine.

Chef’s Notes- Korean Spiced Beef Salad

• Chill the Beef: Freezing the beef for 1-2 hours makes it easier to slice thinly. Thin slices are essential for tenderness and to evenly coat with the marinade.
• Soak the Pear: Submerging the pear sticks in a mixture of cold water and sugar preserves their crispness and adds a subtle sweetness that complements the beef.
• Marinate for More Flavor: If you have extra time, let the beef marinate in the seasoning sauce for an additional hour before serving. This deepens the flavors and enhances the dish.
• Adjust the Seasoning: Taste the seasoning sauce before mixing it with the beef. Adjust the soy sauce for saltiness and honey for sweetness to suit your preference.
• Customize the Garnish: For a spicier version, add a drizzle of gochujang. You can also add thinly sliced cucumbers or carrots for extra crunch and color.

Korean Spiced Beef Salad

Recipe by Kimmy

Course: Appetizer, Side DishCuisine: KoreanDifficulty: Easy

Servings

4

Prep time

20

minutes

Cooking time

10

minutes

Calories

300

kcal

Resting Time

2

hours 

Total time

2

hours 

30

minutes

Experience the bold flavors of Korea with this Authentic Korean Spiced Beef Salad! Bursting with fresh garlic, rich sesame oil, and just the right touch of sweetness, this dish is perfect as a vibrant side or a delightful appetizer. Whether you’re a seasoned foodie or new to Korean cuisine, this recipe is simple, healthy, and sure to impress your guests. Dive into the harmonious blend of tender beef, crisp pears, and crunchy pine nuts – a favorite among culinary enthusiasts. Get ready to tantalize your taste buds with every bite!

Ingredients

• Protein and Fruits

• 8 ounces lean beef (flank steak, filet mignon, or round) freshly trimmed

• 1/2 Korean pear (or 2 bosc/anjou pears) cut into matchsticks

• Vegetables and Aromatics

• 6 to 7 cloves garlic finely minced

• 1/2 green onion thinly sliced

• Seasonings

• 1 tablespoon soy sauce

• 1 tablespoon honey (or granulated sugar)

• 2 tablespoons toasted sesame oil

• 1 tablespoon sugar

• Pinch of ground black pepper

• Liquids

• 2 cups cold water

• Garnishes

• 1 tablespoon toasted sesame seeds

• 7 to 8 pine nuts per serving

• 1 egg yolk optional for each diner

• Alternative Ingredients:

• Beef: Substitute with turkey chicken breast, or tofu for a vegetarian option.

• Korean pear: Use apple or cucumber instead.

• Soy sauce: Replace with tamari for a gluten-free alternative.

• Honey: Use maple syrup or agave nectar.

• Sesame oil: Substitute with olive oil for a different flavor profile.

• Pine nuts: Almonds or cashews can be used in place.

• Garlic: Garlic powder can replace fresh garlic if needed.

• Egg yolk: Omit or use Greek yogurt as a dipping alternative.

Directions

• Preparing the Beef and Pear: Begin by placing the beef in the freezer for 1-2 hours to firm up, making it easier to slice thinly. While the beef chills, prepare the pear by peeling and cutting it into matchstick shapes. Submerge the pear sticks in a mixture of 2 cups cold water and 1 tablespoon sugar for approximately 10 minutes to infuse sweetness and retain crispness.
• Creating the Seasoning Sauce: In a mixing bowl, combine the minced garlic, chopped green onions, soy sauce, honey, ground black pepper, and toasted sesame oil. Whisk thoroughly until all ingredients are well integrated, allowing the flavors to meld together.
• Assembling the Yukhoe: Remove the beef from the freezer and rinse under cold running water to ensure freshness. Pat the beef dry using paper towels to prevent excess moisture. Slice the beef into thin matchsticks and gently toss with the prepared seasoning sauce, ensuring even coating.
• Serving the Dish: Arrange the soaked and drained pear matchsticks on a chilled serving platter, leaving space in the center for the seasoned beef. Place the beef mixture in the center and sprinkle with toasted sesame seeds and pine nuts for added texture and flavor. Optionally, serve an egg yolk on the side for dipping, allowing each guest to customize their dish.

Equipment

• Chef’s Knife
• Cutting Board
• mixing bowls
• measuring cups and spoons
• food storage containers
• colander

Notes

• To achieve the best flavor, ensure that all ingredients are well chilled before assembling. When selecting beef, prioritize freshness and lean cuts for optimal tenderness. For added depth, consider marinating the beef for an extra hour in the seasoning sauce. This dish pairs wonderfully with steamed rice, pickled vegetables, or light salads. You can also enhance the texture by adding thinly sliced cucumbers or carrots. If you prefer a spicier kick, drizzle some gochujang (Korean red pepper paste) over the top. Remember to taste the seasoning sauce before mixing to adjust sweetness or saltiness according to your preference.

Nutrition Facts

• Calories: 300kcal
• Carbohydrates: 15g
• Protein: 25g
• Fat: 15g
• Saturated Fat: 3g
• Polyunsaturated Fat: 2g
• Monounsaturated Fat: 10g
• Trans Fat: 0g
• Cholesterol: 85mg
• Sodium: 800mg
• Potassium: 400mg
• Fiber: 2g
• Sugar: 10g
• Vitamin A: 10IU
• Vitamin C: 5mg
• Calcium: 50mg
• Iron: 3mg

FAQs- Korean Spiced Beef Salad

Can I make this dish ahead of time?

Yes, you can prepare and marinate the beef up to a day in advance. Store it in the refrigerator, and assemble the salad just before serving.

What can I use instead of Korean pear?

If you don’t have Korean pear, try using a crisp apple like Fuji or Granny Smith, or cucumber for a milder flavor.

Is it safe to eat raw beef?

Eating raw beef is generally safe as long as the beef is fresh, of high quality, and properly handled. To reduce risk, purchase from a trusted butcher and consume it immediately after preparation.

Can I skip the egg yolk?

Yes, the egg yolk is optional. If you prefer, you can serve it with Greek yogurt or simply omit it for a lighter version.

What can I serve with this dish?

Korean Spiced Beef Salad pairs well with steamed rice, kimchi, pickled vegetables, or a light salad for a complete meal.