Grilled Beef and Cabbage Choreogi Salad
A flavorful salad of shredded cabbage, daikon sprouts, and grilled beef with Kewpie Choreogi Salad Dressing. Finished with Korean seaweed.
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
- Shred the cabbage. Trim the sprouts and cut in half.
- Heat oil in a frying pan and cook the beef until browned.
- 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.
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