Beef and Korean Ginseng Cold Salad
Beat the Heat with this Refreshing and Slightly Bitter Beef and Korean Ginseng Cold Salad!
The heat is relentless! If your family’s appetite has dwindled, this Beef and Korean Ginseng Cold Salad is sure to perk things up. The delightful combination of tender beef, aromatic Korean ginseng, and crisp vegetables makes it a perfect dish for hot weather. The sweet, tangy, and subtly bitter yogurt dressing cuts through any richness, making it incredibly refreshing.
Main Ingredients- Beef (chuck flap tail or your preferred cut) 150g
- Korean Ginseng (Susam) 5 roots
- Cucumber 1/2
- Carrot small amount
- Beet small amount
Dressing- Plain Drinkable Yogurt 50g
- Vinegar 3 Tbsp
- Honey 1 Tbsp
- Wasabi (Horseradish) 1/3 Tbsp
- Salt 2 pinches
- Doenjang (Soybean Paste) 1/2 Tbsp
- Water 1.5 cups
- Plain Drinkable Yogurt 50g
- Vinegar 3 Tbsp
- Honey 1 Tbsp
- Wasabi (Horseradish) 1/3 Tbsp
- Salt 2 pinches
- Doenjang (Soybean Paste) 1/2 Tbsp
- Water 1.5 cups
Cooking Instructions
Step 1
First, dissolve 1/2 Tbsp of doenjang in 1.5 cups of water in a pot and bring it to a rolling boil. Once boiling, add the 150g of beef and gently simmer until cooked. (Any cut of beef will work, but using tender chuck flap tail will result in a more delicious dish.)
Step 2
Remove the cooked beef from the pot, let it cool slightly, and then slice it into bite-sized pieces (about 1cm thick).
Step 3
Wash the Korean ginseng roots thoroughly, trim off the hard ends (called ‘nedu’ in Korean), and thinly julienne them. The unique aroma of the ginseng will enhance the salad’s flavor.
Step 4
Julienne the cucumber into thicker strips. Julienne the carrot and beet into similarly thin strips. The beet adds a beautiful color, so even a small amount is effective.
Step 5
Now, let’s make the delicious dressing! In a bowl, combine 50g of plain yogurt with 2 pinches of salt, stirring well until the salt is completely dissolved. Next, add 3 Tbsp of vinegar and 1 Tbsp of honey, and mix again thoroughly. Finally, add 1/3 Tbsp of wasabi (horseradish) for a touch of spiciness. (You can also use mustard paste if you prefer.)
Step 6
Arrange the sliced beef and the prepared cucumber, carrot, beet, and Korean ginseng attractively on a large serving plate. Just before serving, drizzle the freshly made dressing evenly over the ingredients. Your refreshing and flavorful Beef and Korean Ginseng Cold Salad is ready to be enjoyed!
