Korean Rice Noodle Salad with Beef and Sesame Recipe
A light yet satisfying salad with thin rice noodles, strips of beef and crunchy vegetables, somewhere between a salad and a noodle main course. In Korea, similar bowls are often eaten cold or at room temperature, especially in summer. The flavor combines gently marinated beef, fresh vegetables and the aroma of sesame oil, a bit like a cross between a pasta salad and an Asian stir-fry.
Prep Time
25 min
Cook Time
15 min
Total Time
40 min
Servings
3
Ingredients
- rice noodles - 150 g
- beef - 250 g
- carrot - 1 piece
- cucumber - 0.5 pieces
- bell pepper - 0.5 pieces
- chives - 3 tablespoons
- soy sauce - 4 tablespoons
- sesame oil - 2 tablespoons
- garlic - 2 cloves
- sugar - 1 teaspoon
- rice vinegar - 1.5 tablespoons
- sesame seeds - 1.5 tablespoons
- vegetable oil - 1 tablespoon
- black pepper
Main Ingredient:
beef
Preparation
- Cut the beef into very thin strips, preferably against the grain. Peel the garlic and chop it finely.
- In a small bowl, mix 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, half of the chopped garlic and a pinch of pepper. Add the beef, toss to coat and set aside to marinate for at least 15 minutes.
- Pour boiling water over the rice noodles in a large bowl and leave for the time indicated on the package (usually 5–8 minutes), until softened. Then drain in a colander and rinse with cold water to keep them from sticking.
- Peel the carrot and cut into thin matchsticks. Wash the cucumber, cut it in half lengthwise, scoop out the seeds and slice into thin half-moons. Remove the core and seeds from the bell pepper and cut it into thin strips. Finely chop the chives.
- Prepare the dressing: in a small bowl, mix the remaining soy sauce, 1 tablespoon of sesame oil, rice vinegar, sugar, the rest of the garlic and the sesame seeds until the sugar dissolves.
- Heat the vegetable oil in a pan over medium-high heat. Add the marinated beef and fry for 3–4 minutes, stirring, until the meat changes color and is lightly browned. Remove from the heat and let cool slightly.
- In a large bowl, combine the rice noodles, carrot, cucumber, bell pepper and fried beef. Pour the prepared dressing over everything.
- Gently but thoroughly toss the salad so the dressing coats the noodles and vegetables evenly. Sprinkle with chopped chives and serve immediately or after a short chill.
- tips": { "storage": "If you want to take the salad to work, store the dressing separately and mix everything just before eating – the noodles will stay springy.", "serving": "Serve the salad slightly chilled, in a bowl or on a large platter so everyone can help themselves. Chilled tea or water with lime goes well on the side.", "variations": [ "Instead of beef, you can use pan-fried tofu or shrimp to make a pescatarian version.", "Add a handful of lettuce leaves or baby spinach to make the salad greener and fresher.", "If you like spicy flavors, add some chili paste or chili flakes to the dressing." ] }, "leftovers": { "notes": "Store leftovers in an airtight container in the fridge and eat within 1 day. The noodles may soften slightly, so if possible keep the dressing separate and mix just before serving." }, "tags": [ "pasta salad", "beef", "rice noodles", "light lunch", "korean salad" ], "whySpecial": "This salad combines the freshness of raw vegetables with the depth of marinated, quickly seared beef and the nutty aroma of sesame oil. It is light but filling, can be served cold, and works both as a main course and as a shareable dish on a larger table.", "authorTips": "Slice the beef as thinly as possible – it will marinate faster and cook more evenly. Partially freezing the meat for 20–30 minutes makes it easier to cut into very thin strips. Do not overcook the noodles; rinse them well in cold water and drain thoroughly so the salad does not become watery.", "servingSuggestions": "Serve in wide bowls with extra sesame seeds and chopped chives on top. You can add kimchi or pickled vegetables on the side for more Korean character, and offer extra soy sauce or chili paste at the table for those who like a stronger flavor.", "personalNote": "I like to prepare the vegetables and dressing in advance and cook the beef at the last moment – the warm meat on cool noodles and crunchy vegetables gives a great contrast. This salad is also perfect for picnics or lunch boxes when you keep the dressing separate.", "seoKeywords": [ "korean rice noodle salad", "beef noodle salad", "cold rice noodle bowl", "sesame beef salad", "light korean lunch" ] } ] }```}```
Storage
In fridge:
1 days
Freezing:
No
Sałatka najlepiej smakuje tego samego dnia. Następnego dnia makaron może wchłonąć sos i lekko się posklejać, więc przed podaniem skrop ją odrobiną oleju sezamowego lub wody.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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