Thinly Sliced Beef Brisket and Korean Parsley Salad recipe - ingredients, nutrition and when to eat it
This salad combines seared thinly sliced beef brisket with fragrant Korean parsley and crunchy onion, tossed in a tangy soy dressing.
This salad combines seared thinly sliced beef brisket with fragrant Korean parsley and crunchy onion, tossed in a tangy soy dressing. Its savory, fresh flavors make it a nice side for lunch or dinner.
Salads & light · 15 minutes to cook
Nutrition (per 229.3g serving): 496.6 kcal · protein 20.1g · carbohydrate 11.3g · fat 39.8g · sodium 1268.6mg
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: Korean parsley wilts quickly if left in the dressing, so toss it just before serving.
Tips: Heat the pan well and sear the brisket briefly to bring out its savory flavor.
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Ingredients (1 serving)
- Brisket — 100 g
- Chamnamul (Korean wild greens) — 1 handful
- Onion — 0.3 pc
- Soy sauce — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 1 tsp