Ingredients (Serves 2)

• 3 red leaf lettuce leaves (87g), torn
• 1/2 cucumber (49g), sliced diagonally then julienned
• 10g carrot, julienned
• 5cm section of long green onion (10g), shredded into fine white strands (shiraganegi)
• 100g thinly sliced beef
• 2 sheets Korean nori (2g), torn
• 1 teaspoon salad oil
• 
  Kewpie Choreogi Salad Dressing, to taste

Instructions

1. Soak and drain the lettuce. Slice and julienne the cucumber and carrot.
2. Prepare the white shredded green onion (shiraganegi) by slicing thinly and soaking if needed to reduce sharpness.
3. Heat oil in a pan and cook the beef until browned and fully cooked.
4. In a bowl, combine the lettuce, cucumber, carrot, and beef. Toss with Kewpie Choreogi Salad Dressing.
5. Serve and top with the white shredded green onion and torn Korean seaweed.

About This Recipe

This hearty Choreogi salad blends grilled beef with fresh vegetables and a punch of savory-sesame flavor. Topped with shredded leek and Korean seaweed, it’s a filling salad inspired by Japanese-Korean cuisine.