Buchu Beef Mustard Salad (Seared Beef & Chive Mustard Salad)
Quick answer
- Total time
- 22 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Buchu beef mustard salad sears lean beef round over high heat to char the surface while keeping the center pink, then slices it thick over a bed of garlic chives and shredded red cabbage.
Read more
Hot mustard dissolved into a soy-vinegar dressing produces a sharp nasal heat that cuts directly through the beef fat with each bite. Julienned Korean pear adds a crisp, clean sweetness that balances the salt and acidity of the dressing, while the garlic chives contribute their pungent, onion-forward aroma as a defining note. Slicing the beef at least 1 cm thick prevents it from toughening as it cools, and resting the seared meat for five minutes before cutting keeps the juices in. The salad comes together in the time it takes the beef to rest.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Pat 180g beef round dry with paper towels.
Let it stand for 5 minutes before searing so the surface dries.
- 2Control
Heat a pan over high heat until it just begins to smoke.
Add the beef and leave it untouched for about 1 minute 30 seconds, letting the surface brown deeply before moving it.
- 3Prep
Remove the beef to a board and rest it for 5 minutes without cutting.
Once the juices settle, slice it 1 cm thick against the grain so it stays tender as it cools.
- 4Prep
Cut 100 g garlic chives into 5 cm lengths and shred 80 g red cabbage into fine 0.2 cm strips.
Slice 90 g Korean pear into thin matchsticks so it mixes evenly without weighing down the greens.
- 5Season
Put 1 tsp hot mustard paste in a bowl first, then gradually whisk in soy sauce, vinegar, honey, and sesame oil.
Keep whisking until smooth and glossy, then taste for sharpness before dressing the salad.
- 6Finish
Right before serving, gently toss the garlic chives, red cabbage, and pear with two-thirds of the dressing.
Arrange the sliced beef on top, drizzle with the remaining dressing, and serve before the chives wilt.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Quickly seared lean beef over high heat yields a charred crust with a tender, pink center.
- Finish cue
- Keep whisking until smooth and glossy, then taste for sharpness before dressing the salad.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
22min, 9 ingredients
Category median
25min, 8 ingredients
Based on 189 recipes
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