Beef Brisket, Mung Bean Sprout, and Buckwheat Noodle Salad recipe - ingredients, nutrition and when to eat it
This salad combines warm seared beef brisket, crunchy mung bean sprouts, and buckwheat noodles tossed in a tangy soy sauce dressing.
This salad combines warm seared beef brisket, crunchy mung bean sprouts, and buckwheat noodles tossed in a tangy soy sauce dressing. It’s savory and refreshing, making it a lovely lunch or a light dinner.
Salads & light · 20 minutes to cook
Nutrition (per 333.5g serving): 574 kcal · protein 20.7g · carbohydrate 38.6g · fat 35.7g · sodium 1639.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Rinse the buckwheat noodles well in cold water so they don’t stick together and keep their springy texture.
Tips: After cooking the brisket, let the excess fat drain for a moment so the dressing tastes fresher.
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Ingredients (1 serving)
- Beef Brisket — 80 g
- Cooked buckwheat noodles — 120 g
- Mung bean sprouts — 1 handful
- Garlic chives — 0.5 handful
- Soy sauce — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Ground black pepper — 0.2 tsp
- Salt — 0.2 tsp