Buchu Beef Mustard Salad (Seared Beef & Chive Mustard Salad)
Buchu beef mustard salad sears lean beef round over high heat to char the surface while keeping the center pink, then slices it thick and fans it over a bed of fresh garlic chives and shredded red cabbage. Hot mustard dissolved into a soy-vinegar dressing delivers a sharp nasal heat that cuts through the rendered beef fat with each bite. Julienned Korean pear tossed through the salad contributes a crisp, refreshing sweetness that balances the dressing's salt and acid. The garlic chives bring their own pungent, onion-like aroma that gives the plate a distinctly Korean character. Slicing the beef at least 1 cm thick prevents it from toughening as it cools.
Adjust Servings
Instructions
- 1
Slice beef thinly, pat dry with paper towel, and season lightly with salt.
- 2
Sear beef in a hot pan over high heat for about 1 minute 30 seconds, then cool.
- 3
Cut chives into 5 cm lengths, shred red cabbage finely, and slice pear into thin sticks.
- 4
Whisk mustard, soy sauce, vinegar, honey, and sesame oil until fully smooth.
- 5
Toss vegetables and pear first, top with beef, and finish with remaining dressing.
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