Buchu Beef Mustard Salad (Seared Beef & Chive Mustard Salad)
Quick answer
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 shre...
What makes this special
- Quickly seared lean beef over high heat yields a charred crust with a tender, pink center.
- High-heat sear of 90 seconds gives char outside while keeping pink inside
- Yeongyeoja mustard dressing's pungent heat cleans up the beef's richness
Key ingredients
Core cooking flow
- 1 Pat 180 g lean beef round very dry with paper towels, then season evenly with a small pinch of salt.
- 2 Heat a pan over high heat until it just begins to smoke.
- 3 Remove the beef to a board and rest it for 5 minutes without cutting.
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. 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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Pat 180 g lean beef round very dry with paper towels, then season evenly with a small pinch of salt.
Let it stand for about 5 minutes so the surface dries, which helps it sear instead of steaming.
- 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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
Recipes That Go Well With This
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