Tender Beef Jangjorim & Zesty Mustard Cold Salad
Tender Beef Jangjorim & Zesty Mustard Cold Salad
Creative Use for Beef Jangjorim: A Refreshing Mustard Cold Salad
Transform your leftover beef jangjorim (braised beef) from a simple side dish into a star ingredient! This recipe creatively utilizes the savory, tender beef jangjorim in a refreshing cold salad, complemented by crisp vegetables and a zesty mustard dressing. If you have some beef jangjorim in your fridge, give this unique dish a try for a delightful meal.
Salad Ingredients- Beef Jangjorim 1 cup (sliced thinly against the grain)
- Pear 1/4
- Apple 1/4
- Cucumber 1/2
- Red Cabbage 1/4 cup
- Perilla Leaves (깻잎) 5 leaves
- Cherry Tomatoes 5-6
Zesty Mustard Dressing- Korean Mustard Paste (Yeon-gyeja) 1 Tbsp
- Mayonnaise 1 Tbsp (optional, for a creamier texture)
- Vinegar 1 Tbsp
- Plum Extract (Maesil-cheong) 2 Tbsp
- Salt a pinch
- Korean Mustard Paste (Yeon-gyeja) 1 Tbsp
- Mayonnaise 1 Tbsp (optional, for a creamier texture)
- Vinegar 1 Tbsp
- Plum Extract (Maesil-cheong) 2 Tbsp
- Salt a pinch
Cooking Instructions
Step 1
First, thinly slice the beef jangjorim against the grain. This ensures a tender bite. Next, core the pear and apple and slice them thinly into julienne strips. You can peel them if you prefer. Wash the cucumber and red cabbage, then julienne them into similar widths. For the perilla leaves, roll them up tightly and slice them thinly to enhance their aroma. Briefly blanch the cherry tomatoes in boiling water, then plunge them into cold water. Carefully peel the skin off the blanched tomatoes. This step helps to sweeten the tomatoes and prepare them for marinating.
Step 2
Now, let’s prepare the zesty mustard dressing. In a small bowl, combine 1 Tbsp of Korean mustard paste, 1 Tbsp of vinegar, and 2 Tbsp of plum extract. Whisk well until smooth. If you prefer a creamier and milder dressing, add 1 Tbsp of mayonnaise. For a spicier kick, you can omit the mayonnaise entirely. Season with a pinch of salt to taste. Once the dressing is ready, add the peeled cherry tomatoes and gently toss to coat. Marinating the tomatoes in the dressing for a short while will infuse them with the dressing’s flavor and enhance their natural sweetness.
Step 3
Arrange the julienned vegetables and sliced beef jangjorim attractively on a serving plate. You can garnish with some thinly sliced perilla leaves or pear/apple for added visual appeal. Just before serving, drizzle the prepared mustard dressing over the salad according to your preference. Enjoy the delightful combination of chewy beef jangjorim, crisp vegetables, and the invigorating mustard dressing. It’s a fantastic way to repurpose your leftover beef jangjorim into a vibrant and delicious dish!
