Ingredients with Measurements:
- 1 lb Pyeonyuk (Korean boiled beef)
- 6 cups fresh spinach leaves
- 1/2 cup sliced red onion
- 1/2 cup sliced cucumber
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh basil
- 1/4 cup chopped roasted peanuts
- 1/4 cup sesame seeds
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 2 tbsp honey
- 1 tbsp sesame oil
- 1 tbsp grated ginger
- 1 clove garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Whisk
- Salad tongs
Step-by-step instructions:
1. In a large mixing bowl, combine the soy sauce, rice vinegar, honey, sesame oil, grated ginger, minced garlic, salt, and pepper. Whisk until well combined.
2. Add the sliced red onion and cucumber to the bowl and toss to coat in the dressing. Let marinate for 10 minutes.
3. Add the spinach leaves, chopped cilantro, mint, and basil to the bowl and toss to combine.
4. Slice the Pyeonyuk into thin strips and add to the salad.
5. Sprinkle the chopped roasted peanuts and sesame seeds over the top of the salad.
6. Toss the salad with salad tongs until all ingredients are well combined and coated in the dressing.
7. Serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 0 minutes
Temperature:
Room temperature
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 15g
Carbohydrates: 20g
Protein: 26g
Substitutions for ingredients:
- Baby spinach can be used instead of regular spinach.
- Cashews or almonds can be used instead of peanuts.
- Red wine vinegar can be used instead of rice vinegar.
- Maple syrup can be used instead of honey.
Variations:
- Add sliced avocado to the salad.
- Use grilled chicken instead of Pyeonyuk.
- Add sliced cherry tomatoes to the salad.
Tips and tricks:
- Make sure to slice the Pyeonyuk thinly for best results.
- Use a mandoline to slice the red onion and cucumber thinly.
- Toast the sesame seeds in a dry pan over medium heat for a few minutes for extra flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
This salad is best served cold and does not need to be reheated.
Presentation ideas:
Serve the salad in a large bowl or on individual plates.
Garnishes:
Garnish with additional chopped herbs and sesame seeds.
Pairings:
This salad pairs well with grilled meats or seafood.
Suggested side dishes:
Serve with steamed rice or a side of kimchi.
Troubleshooting advice:
If the dressing is too salty, add a bit more honey or rice vinegar to balance the flavors.
Food safety advice:
Make sure to wash the spinach leaves thoroughly before using.
Food history:
Pyeonyuk is a traditional Korean dish made by boiling beef until tender and slicing it thinly.
Flavor profiles:
This salad has a savory, slightly sweet, and nutty flavor profile.
Serving suggestions:
Serve as a light lunch or as a side dish with a Korean-inspired meal.
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