Grilled Beef and Cabbage Choreogi Salad

Ingredients (Serves 2)

  • 2 cabbage leaves (120g), shredded into 5mm strips
  • 1/2 pack kaiware daikon sprouts (38g), trimmed and halved
  • 100g thinly sliced beef, cut into bite-sized pieces
  • 3 sheets Korean nori (2g), torn into small pieces
  • 1 teaspoon salad oil

  • Kewpie Choreogi Salad Dressing, to taste

Instructions

  1. Shred the cabbage. Trim the sprouts and cut in half.
  2. Heat oil in a frying pan and cook the beef until browned.
  3. Arrange the cabbage and sprouts on a plate. Top with the grilled beef, drizzle with Kewpie Choreogi Salad Dressing, and finish with torn Korean nori.

About This Recipe

This hearty Choreogi salad layers crunchy cabbage, spicy sprouts, and savory grilled beef, all brought together with the sesame-rich flavor of Kewpie Choreogi Dressing. A satisfying side or light meal.

Back to Recipe List