Korean beef salad

How to make Korean salad with beef? We'll start with carrots. To do this, pre-washed and cleaned root vegetables grate on a special grater for Korean carrots. Then prepare the marinade - mix all the ingredients. Pour the marinade over the carrots, mix well and leave for 25 minutes.

Prepare the potatoes: wash and peel the potatoes, grate on the same grater as the carrots, pour cold water (so that the potatoes do not darken). Pour brine, water (1 liter) into a saucepan, pour a little salt and bring to a boil. Squeeze the potatoes, put them in a saucepan, cook it for 2 minutes (it should soften on top, but remain harsh inside). Discard the potatoes in a colander.

Cut the meat into thin cubes. Preheat a frying pan with half the vegetable oil, put the meat out, fry until it is ready (and it is cooked very quickly). In the process, add salt, pepper, and sprinkle with ground coriander. When the meat is ready (it is advisable not to over-dry it), pour half of the soy sauce over it and keep it on fire for about another minute.

Put the potatoes in a large salad bowl, sprinkle with red and black pepper, salt. Pass the pre-peeled garlic through the press. Mix everything carefully. Now add the meat and carrots, season the salad with the remaining oil. Mix again, sprinkle sesame seeds on top of the salad.

Serve the salad with the remaining soy sauce.

Bon appetit!

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .

When adding soy sauce to a dish, it is worth considering that it has a rather salty taste. Reduce the total amount of salt, otherwise you risk over-salting.