Naengi Beef Salad (Shepherd's purse)
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
The bitter, earthy smell of naengi (shepherd's purse), a Korean spring green, plays against the rich fat of quickly seared beef sirloin.
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Thin strips of Korean pear add sweetness and moisture, and the soy dressing gets its sweet-sour edge from vinegar and plum extract. After blanching, the greens are pressed gently by the handful rather than wrung hard, which keeps their aroma. Letting the dressed salad sit for about 5 minutes before serving helps everything come together.
Ingredients
Instructions
- 1
Rinse 180 g shepherd's purse several times, opening the roots to remove trapped soil, and trim any tough ends.
Blanch it in fully boiling water for only 30 seconds, then cool it immediately in cold water.
- 2
Squeeze the cooled shepherd's purse in small handfuls, pressing rather than twisting hard so the aroma is not washed out.
Shake the strands loose afterward so the dressing can coat them evenly.
- 3
Thinly slice 280g beef sirloin and pat the surface dry.
Heat the pan thoroughly over high heat and sear the outside quickly.
- 4
Julienne 120 g Korean pear into thin, even strips.
Slice 70 g red onion thinly, soak it in cold water for 5 minutes to mellow the sharpness, then drain it well so the salad does not turn watery.
- 5
Mix 2 tablespoons soy sauce, 1.5 tablespoons vinegar, 1 tablespoon sesame oil, 1 teaspoon minced garlic, and 1 tablespoon plum extract. Taste the dressing before adding it, checking that the salty, sour, and sweet notes feel balanced.
- 6
Put the shepherd's purse, pear, red onion, and seared beef in a bowl, then add the dressing gradually while tossing lightly.
Sprinkle 1 tablespoon toasted sesame seeds, rest for 5 minutes, and serve while the pear is still crisp.
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