Korean Beef Salad

"I got this from a Sunset magazine about 15 years ago and having lost it and found it several times, I'm finally putting it in here for sanity's sake! The recipe calls for sliced deli roast beef, but I've used leftover steak or roast and it's great. The veggies can be played with too--cucumbers, sliced bell peppers, halved cherry tomatoes, bean sprouts have all worked well. It's very refreshing and no cooking! Prep time doesn't include the marinating time. (I've marinated it for about an hour, and that's still enough time)"
photo by Zurie photo by Zurie
photo by Zurie
photo by Zurie photo by Zurie
photo by JustJanS photo by JustJanS
Ready In:




  • Mix first six ingredients in large bowl until sugar dissolves. Add beef and toss to coat. Marinate for up to four hours.
  • Toss beef with salad ingredients to serve.
  • A squeeze of lime is good on this too.

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  1. We really loved this for our lunch just now. I made a half recipe but used all the marinade/dressing and I'm so glad I did! The salad was just moistened, not swimming in dressing and I think it would have been a dry old affair if I hadn't used the extra. I am not a huge fan of celery I can see in a dish (pureed in a soup is OK), so left it out and put in red capsicum (bell pepper) and finely sliced red onion in it's place. I garnished with some little tomatoes to get in some extra veg.
  2. A nicely different taste! I seared 2 thick sirloin steaks for this. I also like the versatility of the recipe: left out the celery and cilantro, which we're not very fond of. But I can see one can ring the changes with the salad ingredients. Dee, I added some finely chopped ginger and a small amount of hot pepper flakes to the marinade. Otherwise, I followed your recipe except had to use dry sherry as I did not have sake. Thanks for a great recipe ... will make this again in our summer -- a large platter of it!


If I weren't a teacher, I'd be a chef. I love to cook, grew up cooking, had a fireman chef for a dad, and have spent most of my free time with cookbooks, food, entertaining, classes, study, and luckily I'm in one of the best food areas in the world! But...teaching is the absolute best job in the world. Don't tell anyone, but it's more like fun and you never get bored. My pet peeve is when people spell DEFINITELY wrong. I DEFINITELY don't want to read more reviews with DEFINITELY spelled wrong. But hey, I'm an English teacher :). My other pet peeve, food-wise, is "cream of whatever" soup. I think my mom OD'd us all on it when I was growing up. My biggest challenge in cooking was trying to learn FAST food. At an "older" age, I married, had a baby and have had to learn a new way to cook! No more leisurely hours to fix dinner for friends or an hour to put something together for me....! My daughter is seven now, opinionated, and it's a real challenge. Luckily she likes almost everything. And so does my sweetie. I loved seeing her horrified face at her first abalone fresh from the ocean (my husband dives for them occasionally...oh man, nothing better...) But she ate them and then slurped down some oysters!!! <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i13.photobucket.com/albums/a254/Sharon123/NZT-2-AnnaciasZaarTagbanner.jpg" border="0" alt="Annacia's banner for Zaar Tag">
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