Korean Spicy Rice Noodle and Beef Salad Recipe
This salad combines thin rice noodles, juicy slices of beef, and crunchy vegetables in a spicy chili paste dressing. In Korea, similar dishes are often eaten in summer because they’re light yet filling thanks to the meat and noodles. It’s something between a salad and a cold noodle dish – perfect as a packed lunch for work.
South Korea
Difficulty: Medium
☀️
Lunch
🍽️
Dinner
🎉
Party
🌶️🌶️
Hot
Spicy
Sour
Umami
Fresh
Filling
Garlicky
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Servings
3
Ingredients
- thin rice noodles - 150 g
- beef - 250 g
- cucumber - 1 piece
- carrot - 1 piece
- lettuce - 4 leaves
- gochujang paste - 2 tablespoons
- soy sauce - 3 tablespoons
- rice vinegar - 2 tablespoons
- sugar - 1.5 tablespoons
- sesame oil - 1.5 tablespoons
- garlic - 2 cloves
- oil - 1 tablespoon
- sesame seeds - 1 tablespoon
- chives - 2 tablespoons
Main Ingredient:
beef
Preparation
- Pour boiling water over the rice noodles in a large bowl and set aside for 5–7 minutes, until they soften. Drain in a colander and rinse with cold water so they don’t stick together.
- Cut the beef into very thin slices, preferably across the grain. If the meat is very soft, you can place it in the freezer for 20 minutes – it will be easier to slice.
- Wash the cucumber, cut it in half lengthwise, scoop out the soft seeds with a teaspoon, and cut into thin matchsticks. Peel the carrot and also cut into thin matchsticks. Tear the lettuce leaves into smaller pieces.
- Peel the garlic and chop finely. In a bowl, mix the gochujang paste, soy sauce, rice vinegar, sugar, sesame oil, and garlic until you get a smooth dressing.
- Heat the oil in a pan over high heat. Add the beef slices and fry for 3–4 minutes, stirring often, until the meat changes color and is lightly browned. Remove from the heat and set aside to cool slightly.
- Put the rice noodles into a large bowl, add the cucumber, carrot, lettuce, and fried beef.
- Pour the prepared dressing into the bowl with the noodles and meat. Gently but thoroughly toss with your hands or tongs so the dressing coats all the ingredients.
- Sprinkle the salad with toasted sesame seeds and chopped chives. Serve immediately or after 20–30 minutes in the fridge, once the flavors have melded.
Storage
In fridge:
1 days
Freezing:
No
Sałatkę najlepiej zjeść tego samego dnia, bo makaron z czasem mięknie i wchłania sos. Przechowuj w lodówce w szczelnym pojemniku i przed podaniem delikatnie wymieszaj.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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