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
Hot mustard whisked into a soy-vinegar dressing gives this salad a sinus-clearing kick, and julienned Korean pear cools it down with crisp sweetness.
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With seared beef round set on garlic chives and red cabbage, the plate eats lighter than most beef dishes. Round is a lean cut, seared hard over high heat so the outside darkens while the center stays pink. After a 5-minute rest, the beef is cut against the grain about 1 cm thick; sliced and left to cool, it toughens. The chives wilt the longer they sit in dressing, which makes the resting time the moment to prep the vegetables and dressing, with everything tossed just before serving.
Ingredients
Instructions
- 1
Pat 180g beef round dry with paper towels.
Let it stand for 5 minutes before searing so the surface dries.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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