Spring

Shaved Quick Kimchi and Beef Salad

May 17, 2016
Photo by Shari Saslaw
Author Notes

Shaving the Kimchi topping makes for a quick rendition of the classic serving it over a shaved beef salad makes for a really tasty dish!! —Shari Saslaw

  • Serves 4
Ingredients
  • 5 Minute Kimchi
  • 1 cup Shaved Napa Cabbage
  • 1 cup Shaved Jicama
  • 1/2 cup Shaved Red Bell Pepper
  • 3 tablespoons Gochujang Sauce
  • 1 tablespoon Quality Soy Sauce
  • Shaved Beef Salad
  • 1 pound Very thinly sliced rare roast beef
  • 1 bunch Butter lettuce
  • 1/2 cup Diagonally thin sliced scallion
  • 2 tablespoons Lemon juice
  • 1/2 teaspoon Coarse sea salt
  • 2 dashes Toasted sesame oil
In This Recipe
Directions
  1. 5 Minute Kimchi
  2. 1. Wilt Shaved Napa Cabbage in microwave for 1 minute. Drain. 2. Mix all ingredients together and let sit for 5 minutes.
  1. Shaved Beef Salad
  2. 1. Pull the lettuce leafs apart. 2. Cut the roast beef slices into 2 inch bite size piece. 3. Toss the sliced beef with the remaining ingredients.
  3. Plating: Line a platter with the butter lettuce, mound the seasoned shaved beef, and top with the shaved Kimchi mix.
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