Beef and Fiddlehead Fern Lettuce Wrap Salad recipe - ingredients, nutrition and when to eat it
A spring salad of blanched fiddlehead ferns and grilled beef served in lettuce leaves with spicy-sweet gochujang sauce.
A spring salad of blanched fiddlehead ferns and grilled beef served in lettuce leaves with spicy-sweet gochujang sauce. The fresh, pleasantly bitter aroma of the ferns pairs well with savory beef and tangy, spicy sauce. It’s a lovely choice for a light lunch or dinner.
Salads & light · 20 minutes to cook
Nutrition (per 253.7g serving): 265.4 kcal · protein 20.8g · carbohydrate 14.8g · fat 13.6g · sodium 774.8mg
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: Drain the fiddlehead ferns well after blanching so the sauce doesn’t get watery.
Tips: Let the beef rest briefly after grilling before slicing to help keep the juices in.
Tips: Serve the gochujang sauce on the side rather than pouring it all over, so you can enjoy the ferns’ aroma.
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Ingredients (1 serving)
- Fiddlehead ferns — 80 g
- Lean beef — 100 g
- Lettuce — 4 sheet
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 0.5 tsp
- Garlic — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Salt — 0.3 tsp
- Ground black pepper — 0.1 tsp
- Cooking oil — 1 tsp