Beef Brisket and Bean Sprout Salad recipe - ingredients, nutrition and when to eat it
This warm salad combines the savory richness of thinly sliced beef brisket with the crisp texture of bean sprouts and garlic chives.
This warm salad combines the savory richness of thinly sliced beef brisket with the crisp texture of bean sprouts and garlic chives. A soy-mustard dressing adds a gentle kick, making it satisfying without rice yet still light enough for dinner.
Salads & light · 15 minutes to cook
Nutrition (per 259g serving): 409.4 kcal · protein 17.6g · carbohydrate 9g · fat 32.8g · sodium 937.1mg
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: Bean sprouts release a lot of water if cooked too long, so cook them briefly over high heat.
Tips: Removing some of the fat rendered from the beef brisket makes the dressing’s flavor stand out more clearly.
Tips: Add the dressing just before serving to preserve the crisp texture of the bean sprouts and garlic chives.
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Ingredients (1 serving)
- Thinly sliced beef brisket — 80 g
- Mung bean sprouts — 120 g
- Garlic chives — 30 g
- Soy sauce — 2 tsp
- Korean mustard paste — 1 tsp
- Vinegar — 1 tsp
- Sugar — 0.5 tsp
- Sesame oil — 0.5 tsp
- Garlic — 1 pc
- Sesame seeds — 0.5 tsp