Water Parsley & Beef Salad
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Beef marinated in soy sauce and pear juice is seared over high heat just long enough to develop a caramelized, deeply savory crust on the outside while the interior stays moist and tender.
Read more
The cooked bulgogi is laid over a bed of fragrant minari and crisp lettuce, so each forkful carries both the warm, rich meat and the cool, crunchy vegetables. Thinly sliced red onion soaked in cold water to tame its bite then scattered through the bowl melds smoothly with the sweet-savory marinade coating the beef. A light toss of the remaining sesame oil from the pan coats the greens with a round, nutty aroma, and toasted sesame seeds sprinkled generously over the top complete the plate. Minari wilts quickly and loses its herbal fragrance once it is dressed, so it should only be combined with the other ingredients moments before the dish reaches the table. The warm meat against the cold greens creates a temperature contrast that makes each bite more dynamic. A spoonful of ssamjang dressing or a splash of yuzu vinegar can shift the flavor profile when variety is wanted.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
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.
- 2Season
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.
- 3Prep
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.
- 4Control
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.
- 5Season
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Water Parsley and Beef Salad tops fragrant minari with high-heat seared, caramelized bulgogi.
- Finish cue
- Turn off the heat when most of the marinade moisture has evaporated and the beef looks glossy with lightly caramelized edges.
- Avoid this
- Cook beef in batches on a very hot pan to avoid excess moisture.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
30min, 9 ingredients
Category median
25min, 8 ingredients
Based on 189 recipes
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