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 Beef in Korean Recipe
A very tasty and quite satisfying dish, it may well become an independent dish for lunch or dinner.
Course Dinner Dishes, Holiday Food Ideas
Cuisine Korean Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas
Cuisine Korean Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Cook meat and vegetables separately. Cut the meat along the fibers into thin long strips and fry in preheated oil (5-7 minutes).
    Cook meat and vegetables separately. Cut the meat along the fibers into thin long strips and fry in preheated oil (5-7 minutes).
  2. Cut the onion into thin half rings and fry until slightly golden brown.
    Cut the onion into thin half rings and fry until slightly golden brown.
  3. Slice the carrots thinly and long. If there is a Korean grater, you can grate on it.
    Slice the carrots thinly and long. If there is a Korean grater, you can grate on it.
  4. Cut the cucumbers into thin slices and fry a little in oil (2 minutes).
    Cut the cucumbers into thin slices and fry a little in oil (2 minutes).
  5. Mix all the fried vegetables and meat in a non-oxidizing bowl, sprinkle with vinegar essence and immediately mix well.
    Mix all the fried vegetables and meat in a non-oxidizing bowl, sprinkle with vinegar essence and immediately mix well.
  6. Chop the garlic very finely (but not through a garlic chopper!), mix with hot red pepper and fry a little in oil (2-3 tablespoons). Pour boiling water over the salad.
    Chop the garlic very finely (but not through a garlic chopper!), mix with hot red pepper and fry a little in oil (2-3 tablespoons). Pour boiling water over the salad.
  7. Mix the salad well again, add the chopped greens and put them in the refrigerator for 2-3 hours. As a hot dish, it can be served immediately to the table.
    Mix the salad well again, add the chopped greens and put them in the refrigerator for 2-3 hours. As a hot dish, it can be served immediately to the table.
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