CookPal AI
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Korean Beef Bulgogi Vegetable Cold Salad

Coût $20, économiser $15

Source: Recommended by CookPal

  • 60 Min
  • 4 Portions
  • $20

INGRÉDIENTS

  • Beef

    • 400g beef slices

  • Vegetables

    • 🧅 20g chopped onion
    • 20g chopped bell pepper
    • 40g chopped paprika
    • 🧅 10g chopped green onion
    • 300g bean sprouts
    • 100g water dropwort

  • Condiments

    • 3 tbsp soy sauce
    • 1 tbsp sugar
    • 🧄 1 tbsp minced garlic
    • 2g ground ginger
    • 5g black pepper
    • 1 tsp honey
    • 2 tbsp plum extract
    • 2 tbsp cooking wine
    • 1 tbsp vinegar
    • 1 tbsp sesame oil
    • 🧂 1 tsp salt

  • Others

    • 20g black olives
    • 60g beef tendon

ÉTAPES

1

Remove excess blood from beef slices using kitchen towels and cut into 2cm pieces.

2

Mix beef slices with 1 tbsp sugar to tenderize the meat.

3

Marinate beef with minced garlic, soy sauce, cooking wine, ground ginger, and black pepper.

4

Chop onion, bell pepper, paprika, green onion, and black olives. Prepare water dropwort by cutting into 4-5cm pieces.

5

Prepare the sauce by mixing soy sauce, honey, plum extract, cooking wine, vinegar, sesame oil, and chopped vegetables.

6

Blanch beef tendon in boiling water for 40 seconds, rinse in cold water, and refrigerate briefly.

7

Stir-fry bean sprouts and water dropwort separately with a splash of water and a pinch of salt. Spread on a plate to cool.

8

Cook marinated beef on high heat, pressing with kitchen towels to remove excess moisture.

9

Layer stir-fried vegetables, beef, and sauce on a plate. Garnish with beef tendon and serve.

NUTRIMENTS

Par portion

🔥

350

Calories

  • 25g
    Protéines
  • 15g
    Glucides
  • 10g
    Graisses

💡 Astuces

Use fresh vegetables for better texture and flavor.Refrigerate the dish for a refreshing cold salad experience.Pair with rice or noodles for a complete meal.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.