Naengi Beef Salad (Shepherd's purse)
Fresh naengi - shepherd's purse - is blanched to mellow its earthy bite while keeping the fragrance intact. Beef sirloin is sliced thin and seared quickly so the surface chars lightly and the center stays moist. Julienned Korean pear bridges the beef's richness and the naengi's mild bitterness with clean sweetness. A dressing of soy sauce, vinegar, sesame oil, and plum extract balances salty, sour, and subtly sweet, while red onion and toasted sesame seeds finish with sharpness and nutty crunch.
Adjust Servings
Instructions
- 1
Clean naengi thoroughly, blanch for 30 seconds, rinse cold, and squeeze out water.
- 2
Thinly slice beef, season lightly with salt and pepper, and sear quickly over high heat.
- 3
Julienne pear and soak onion slices in cold water for 5 minutes to mellow sharpness.
- 4
Mix soy sauce, vinegar, sesame oil, garlic, and plum extract to make the dressing.
- 5
Combine naengi, pear, onion, and seared beef, then toss with the dressing.
- 6
Sprinkle sesame seeds, let flavors meld for 5 minutes, and serve.
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