Korean Beef Salad Food

KOREAN BEEF NOODLES

Steps:

• Soak the noodles in warm water to soften, 5 to 10 minutes, then drain and snip into pieces with kitchen shears. Meanwhile, combine the soy sauce, 3 tablespoons sesame oil, the garlic, brown sugar and vinegar in a bowl. Put the beef in another bowl and toss with 2 tablespoons of the soy sauce mixture. Heat 2 teaspoons sesame oil in a large nonstick skillet over high heat. Add the onion and 1 teaspoon salt and stir-fry 2 minutes. Add the beef and stir-fry until just cooked through. Transfer to a bowl. Rinse and wipe out the skillet, return to the heat and add 2 teaspoons sesame oil. Add the mushrooms and carrots; stir-fry 3 minutes. Add the noodles and 2 tablespoons of the soy sauce mixture and stir-fry 1 minute; add 1/3 cup water and cook until the noodles are just tender, 3 minutes. Transfer to the bowl with the beef. Wipe out the skillet, return to the heat and add the remaining 2 teaspoons sesame oil. Add the spinach and the remaining soy sauce mixture and cook, stirring, 1 minute. Add to the beef and toss.

EASY KOREAN GROUND BEEF BOWL

Steps:

• Heat a large skillet over medium-high heat. Add beef and cook, stirring and crumbling into small pieces until browned, 5 to 7 minutes. Drain excess grease.
• Add garlic, ginger, and sesame oil, stirring until fragrant, about 2 minutes. Stir in soy sauce, brown sugar, and red pepper. Cook until some of the sauce absorbs into the beef, about 7 minutes. Add 1/2 of the chopped green onions.
• Serve beef over hot cooked rice; garnished with sesame seeds and remaining green onions.

KOREAN BEEF SALAD

Steps:

• Mix first six ingredients in large bowl until sugar dissolves. Add beef and toss to coat. Marinate for up to four hours.
• Toss beef with salad ingredients to serve.
• A squeeze of lime is good on this too.

KOREAN FIRE BEEF SALAD

Steps:

• 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.
• Combine vegetable oil, rice vinegar, sugar, garlic, salt, and pepper to make salad dressing. Let sit at room temperature while you make the sauce.
• 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.
• Toss lettuce with dressing. Serve beef and sauce on top.

KOREAN SALAD

Steps:

• Dressing: Dice the onion.
• In Blender: add oil, sugar, vinegar, worcestershire sauce, and onion.
• Blend well.
• Chill.
• Salad: Slice bacon crosswise.
• Fry and drain.
• Wash, stem and drain spinach.
• Drain water chestnuts and bean sprouts.
• Dice eggs.
• Layer salad by placing spinach in large bowl.
• Then top with bean sprouts, water chestnuts, bacon, and then eggs.
• Serve with dressing.