Beef Belly Salad recipe - ingredients, nutrition and when to eat it
This warm salad is topped with golden-brown beef belly and served with crisp baby greens and onion.
This warm salad is topped with golden-brown beef belly and served with crisp baby greens and onion. A sweet-and-tangy soy dressing brings everything together, making it suitable for a light lunch or a satisfying dinner.
Salads & light · 20 minutes to cook
Nutrition (per 249.2g serving): 521.5 kcal · protein 19.8g · carbohydrate 12.7g · fat 42.1g · sodium 881.5mg
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: Preheat the pan well before cooking the beef belly so it sears instead of simmering in its own fat, leaving the edges crisp.
Tips: Shake off excess water from the baby greens so the dressing doesn’t become diluted.
Tips: Drizzle on the dressing just before serving to keep the greens crisp.
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Ingredients (1 serving)
- Thinly sliced beef belly — 100 g
- Baby romaine leaves — 70 g
- Onion — 0.3 pc
- Soy sauce — 0.7 Tbsp
- Vinegar — 0.7 Tbsp
- Honey — 0.5 Tbsp
- Sesame oil — 0.3 Tbsp
- Garlic — 1 pc
- Toasted sesame seeds — 0.3 tsp
- Ground black pepper — 0.1 tsp