KOREAN SLICED BEEF WITH PERILLA SALAD/PYEON YUK KKENIP MUCHIM
This delicious and healthy beef dish is a perfect summer meal to enjoy whether it's for a family gathering or for guests! The tender beef slices pair perfectly with the crunchy perilla salad and the savory house made dressing! Try it as an appetizer, light meal or even as a main dish
Course: Appetizer, light meal, lunch, Main Course, meat
Cuisine: Korean
Servings: 4people
Calories:
Author: Seasoned by Jin
Ingredients
1lbsbeef brisket
8cupReserved water from washing rice
20pcwhole peppercorn
2bay leaves, whole
4garlic cloves
2ginger slices
2rootsscallion root and white part only
2Tbspmirin
8ozKorean radishcut into big chunks
Salad Ingredients
12-14wholeperilla leavessliced
1garlic cloveminced
2cupchiveschopped
½medium onion sliced
1-2baby red pepperssliced
Salad Dressing/Dipping Sauce
2Tbspmirin
2½TbspKorean Soy Sauce
1tspsugar
1garlic cloveminced
1stalkscallionchopped
1Tbspmaesil, plum syrup
½Tbspsesame seeds
½Tbspsesame oil
1pinchblack pepper
Instructions
Tie beef with thick string, enough to hold it's shape. Soak beef in cold water for 30 minutes. Prep ingredients ready for the stock.
Bring 8 cups of rice washed water to boil. Add beef and stock ingredients and bring to boil. Then simmer in medium heat for about 40min or until meat can be forked with ease.
While broth is simmering, combine salad ingredients in one bowl and toss. Mix salad dressing in another bowl. Keep them in the fridge for freshness.
Once meat is ready, lay it on the cutting board to cool off. Reserve soup broth for later use.
When meat feels cool enough to slice, it could be lukewarm, slice them thinly against the grain. Display on the plate.
Serve with cold salad and dressing. The dressing can be drizzled on top or served on the side.