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
Servings: 4 people
Calories:
Ingredients
- 1 lbs beef brisket
- 8 cup Reserved water from washing rice
- 20 pc whole peppercorn
- 2 bay leaves, whole
- 4 garlic cloves
- 2 ginger slices
- 2 roots scallion root and white part only
- 2 Tbsp mirin
- 8 oz Korean radish cut into big chunks
Salad Ingredients
- 12-14 whole perilla leaves sliced
- 1 garlic clove minced
- 2 cup chives chopped
- ½ medium onion sliced
- 1-2 baby red peppers sliced
Salad Dressing/Dipping Sauce
- 2 Tbsp mirin
- 2½ Tbsp Korean Soy Sauce
- 1 tsp sugar
- 1 garlic clove minced
- 1 stalk scallion chopped
- 1 Tbsp maesil, plum syrup
- ½ Tbsp sesame seeds
- ½ Tbsp sesame oil
- 1 pinch black 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.
Notes
To enjoy the reserved beef soup, add diced radish, sea salt, black pepper and chopped scallions before serving.
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