Beef Brisket and Buckwheat Noodle Salad recipe - ingredients, nutrition and when to eat it
This salad tosses beef brisket and buckwheat noodles with perilla leaves and onion in a tangy sauce.
This salad tosses beef brisket and buckwheat noodles with perilla leaves and onion in a tangy sauce. Savory beef, chewy noodles, and fresh vegetables come together for a satisfying lunch or light dinner.
Salads & light · 20 minutes to cook
Nutrition (per 346.5g serving): 610.3 kcal · protein 21.1g · carbohydrate 47.7g · fat 35.3g · sodium 1310.9mg
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 noodles thoroughly in cold water and drain them well so the sauce doesn’t get watery.
Tips: Beef brisket can turn tough if cooked too long, so take it out of the pan once it changes color and the edges are browned.
Tips: Add the sauce a little at a time instead of all at once to make it easier to adjust the seasoning and tang.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Cooked buckwheat noodles — 150 g
- Brisket — 80 g
- Perilla leaves — 5 pc
- Onion — 0.3 pc
- Soy sauce — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Water — 1 Tbsp