Korean Fire Beef Salad Popular Recipes

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Korean Fire Beef Salad

"Authentic Korean dish brought home by a missionary who lived there for 2 years. Gluten-free delight for my celiac sister. Add vegetables to the lettuce as desired. Serve with rice."

Ingredients :

• 1 (2 pound) rump roast
• water to cover
• 5 cloves garlic, chopped, or more to taste
• salt to taste
• Salad Dressing:
• 1/4 cup vegetable oil
• 3 tablespoons rice vinegar
• 3 tablespoons white sugar
• 2 cloves garlic, minced, or more to taste
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• Sauce:
• 4 tablespoons sesame oil
• 5 1/2 tablespoons sesame seeds
• 1/4 cup soy sauce
• 1/4 cup chopped green onions
• 1 tablespoon white sugar, or to taste
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 6 cups chopped romaine lettuce, or to taste

Instructions :

Prep : 10M	Cook : 8M	Ready in : 8H20M

• Place rump roast in a slow cooker. Cover with water; add garlic and salt. Cook on Low, or 250 degrees F (120 degrees C) until very tender, 8 hours to overnight. Shred roast.
• Combine vegetable oil, rice vinegar, sugar, garlic, salt, and pepper to make salad dressing. Let sit at room temperature while you make the sauce.
• Heat sesame oil in a frying pan over medium heat. Add sesame seeds, soy sauce, green onions, sugar, salt, and pepper; saute for about 1 minute. Add shredded beef and coat well with sauce. Simmer until heated through, 5 to 8 minutes.
• Toss lettuce with dressing. Serve beef and sauce on top.

Notes :

• The roast can be made ahead of time. The dressing can be made ahead of time as well. It tastes better if it sits for 30 minutes.

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