Beef Brisket and Mun-namul Salad with Savory Perilla Seed Dressing
A Delightful Spring Dish! A Must-Try Recipe for Mun-namul and Beef Brisket Salad
Experience the fragrant essence of spring with tender beef brisket and vibrant mun-namul, all elevated by a creamy, nutty perilla seed dressing! This salad offers a healthy and delicious meal, balancing the rich flavor of the brisket with the freshness of vegetables. Discover this special salad recipe brought to you by ‘Every Recipe in the World’ and ‘Man-gae Recipe’!
Salad Ingredients
- 200g fresh Mun-namul (Korean potherb)
- 150g thinly sliced beef brisket
- 1 piece carrot, julienned (approx. 1/4 carrot)
- 1/4 onion, thinly sliced
- Pinch of salt for boiling water
- Pinch of black pepper (for brisket)
Savory Perilla Seed Dressing
- 2 Tbsp dehulled perilla seed powder
- 3 Tbsp soy sauce
- 2 Tbsp sugar
- 3 Tbsp vinegar
- 1 Tbsp canola oil
- 1 Tbsp perilla oil
- Pinch of black pepper
- 2 Tbsp dehulled perilla seed powder
- 3 Tbsp soy sauce
- 2 Tbsp sugar
- 3 Tbsp vinegar
- 1 Tbsp canola oil
- 1 Tbsp perilla oil
- Pinch of black pepper
Cooking Instructions
Step 1
First, wash the mun-namul thoroughly and pat it dry. Cut it into bite-sized pieces, about 5cm long. Bring a pot of water to a boil with a pinch of salt. Briefly blanch about half of the prepared mun-namul for just 30 seconds. Immediately rinse it under cold water and gently squeeze out any excess water. This quick blanching retains the herb’s fragrance while softening it for easier eating.
Step 2
Peel the carrot and onion, then thinly slice them into julienne strips. Add a pinch of salt to boiling water and blanch the carrots and onions separately for about 30 seconds each. Rinse them under cold water and squeeze out the moisture. Lightly blanching the vegetables preserves their crisp texture while mellowing their raw flavor.
Step 3
Separate the beef brisket slices and blanch them individually in boiling water. Beef brisket cooks very quickly, so blanch for about 30 seconds to remove excess fat. Drain the blanched brisket on a sieve and lightly season with black pepper. Removing the fat this way makes the entire salad less greasy and more delicate in flavor.
Step 4
Now, let’s make the delicious perilla seed dressing! In a bowl, combine the dehulled perilla seed powder, soy sauce, sugar, vinegar, canola oil, perilla oil, and a pinch of black pepper. Whisk or stir well with a spoon until all ingredients are evenly incorporated and a smooth, slightly thick dressing forms. Your savory dressing is ready!
Step 5
Arrange the prepared mun-namul attractively on a large serving plate. Place the blanched beef brisket slices over the mun-namul. Artfully arrange the julienned carrots and onions on top of the brisket. Finally, drizzle the rich and savory perilla seed dressing generously over the entire salad. Enjoy your fragrant and nutty beef brisket mun-namul salad! You can also sprinkle some toasted sesame seeds on top for garnish if you like.
