Water Parsley & Beef Salad
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Hot bulgogi on cold greens gives this salad its contrast in temperature.
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The beef is marinated in soy sauce and pear juice, then seared in a very hot pan until the liquid cooks off and the surface turns glossy and caramelized. Cooking it in batches in a well-heated pan keeps water from pooling, so the meat browns instead of stewing. The fat left in the pan is not wasted; it becomes part of the dressing for the vegetables. Minari, a Korean water parsley with a grassy, celery-like aroma, is cut into 5 cm lengths so the stems stay crisp. Because it wilts fast once dressed, it is mixed in only at the last moment, with a generous shower of sesame seeds.
Ingredients
Instructions
- 1
Pat 250 g beef lightly with paper towels so the marinade does not become watery.
Add 2 tablespoons soy sauce, 2 tablespoons pear juice, 1 teaspoon minced garlic, and 1/2 tablespoon sesame oil, then marinate for 15 minutes.
- 2
Trim any tough ends from 120 g minari and cut the stems into 5 cm lengths.
Tear 80 g lettuce into bite-size pieces, soak briefly in cold water to crisp it, then drain very well so the salad stays fresh.
- 3
Slice 40 g red onion as thinly as possible and soak it in cold water for 5 minutes to soften the sharp bite.
Drain in a sieve, shaking off moisture without pressing hard so the slices stay crisp.
- 4
Heat a pan thoroughly over high heat, then spread the beef in a single loose layer.
If the slices overlap, cook in batches so they sear instead of steaming, stirring quickly for 2 to 3 minutes until browned at the edges.
- 5
Turn off the heat when most of the marinade moisture has evaporated and the beef looks glossy with lightly caramelized edges.
Do not discard the nutty pan oil, since a small amount will season the greens without needing extra dressing.
- 6
Just before serving, toss the minari, lettuce, and red onion very lightly with the remaining sesame oil and a little pan oil.
Arrange the greens on a plate, add the warm bulgogi, sprinkle 1 teaspoon toasted sesame seeds, and serve immediately.
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