Korean Beef Bulgogi Salad with Vegetables
Cost $20, save $15
Source: Recommended by CookGo
- 60 Min
- 4 Servings
- $20
Korean Beef Bulgogi Salad with Vegetables
Cost $20, save $15
Source: Recommended by CookGo
- 60 Min
- 4 Servings
- $20
INGREDIENTS
Meat
- 🥩 400g beef slices
Vegetables
- 🧅 20g onion, finely chopped
- 20g green bell pepper, finely chopped
- 40g red and yellow paprika, finely chopped
- 🌱 10g scallion, finely chopped
- 🌱 300g bean sprouts
- 100g water dropwort, cut into 4-5cm pieces
Seasonings
- 🧂 3 tbsp soy sauce
- 🍯 1 tsp honey
- 2 tbsp plum extract
- 1 tbsp cooking wine
- 1 tbsp vinegar
- 1 tbsp sesame oil
- 🧂 1 tsp salt
- 5g black pepper
- 🧄 1 tbsp minced garlic
- 2g ginger powder
Others
- 20g black olives, sliced
- 60g beef tendon
STEPS
Remove excess blood from beef slices using kitchen towels and cut into 2cm pieces.
Mix beef with 1 tbsp sugar and let it sit for tenderizing.
Marinate beef with minced garlic, soy sauce, cooking wine, ginger powder, and black pepper.
Chop onion, bell pepper, paprika, scallion, and black olives as instructed.
Prepare the sweet and sour soy sauce by mixing soy sauce, honey, plum extract, cooking wine, vinegar, and sesame oil.
Combine the chopped vegetables with the soy sauce mixture.
Blanch beef tendon in boiling water for 40 seconds, rinse in cold water, and refrigerate.
Stir-fry bean sprouts with a pinch of salt and set aside to cool.
Stir-fry water dropwort similarly and layer it over the bean sprouts.
Cook the marinated beef on high heat, pressing out excess moisture with kitchen towels.
Assemble the dish by layering the beef over the vegetables and topping with the soy sauce mixture.
NUTRIENTS
Per 1 serving🔥
350
Calories
- 25gProtein
- 15gCarbs
- 10gFats
💡 Tips
This dish can be prepared in advance and served cold.For a spicier version, add chili flakes to the soy sauce mixture.Use fresh and high-quality beef for the best flavor.
⚠️ Precautions
This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.