Korean Fire Beef Salad Recipe

Name: Korean Fire Beef Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2 pound) rump roast; water to cover; 5 cloves garlic, chopped, or more to taste; salt to taste; Salad Dressing:; 1/4 cup vegetable oil; 3 tablespoons rice vinegar; 3 tablespoons white sugar; 2 cloves garlic, minced, or more to taste; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; Sauce:; 4 tablespoons sesame oil; 5 1/2 tablespoons sesame seeds; 1/4 cup soy sauce; 1/4 cup chopped green onions; 1 tablespoon white sugar, or to taste; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 6 cups chopped romaine lettuce, or to taste

Servings: persons

1 (2 pound) rump roast
water to cover
5 cloves garlic, chopped, or more to taste
salt to taste
Salad Dressing:
1/4 cup vegetable oil
3 tablespoons rice vinegar
3 tablespoons white sugar
2 cloves garlic, minced, or more to taste
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Sauce:
4 tablespoons sesame oil
5 1/2 tablespoons sesame seeds
1/4 cup soy sauce
1/4 cup chopped green onions
1 tablespoon white sugar, or to taste
1/4 teaspoon salt
1/4 teaspoon ground black pepper
6 cups chopped romaine lettuce, or to taste

1
Place rump roast in a slow cooker. Cover with water; add garlic and salt. Cook on Low, or 250 degrees F (120 degrees C) until very tender, 8 hours to overnight. Shred roast.
2
Combine vegetable oil, rice vinegar, sugar, garlic, salt, and pepper to make salad dressing. Let sit at room temperature while you make the sauce.
3
Heat sesame oil in a frying pan over medium heat. Add sesame seeds, soy sauce, green onions, sugar, salt, and pepper; saute for about 1 minute. Add shredded beef and coat well with sauce. Simmer until heated through, 5 to 8 minutes.
4
Toss lettuce with dressing. Serve beef and sauce on top.

474

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 (2 pound) rump roast, water to cover, 5 cloves garlic, chopped, or more to taste, salt to taste, and more.

Yes, Korean Fire Beef Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Korean Fire Beef Salad

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