Korean Rib Eye Steak Salad with Soy Plum Dressing
A hearty high-protein salad with a refreshing plum syrup dressing that complements the meat nicely.
- Prep time
- 3 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 Tbsp rice vinegar
- 2 Tbsp maesil ((plum syrup))
- 1 tsp dark soy sauce
- 1 tsp lime juice ((optional but tastes so much better if you add it))
- 1 lb Korean rib eye steak ((deungshim steak))
- Handful of chrysanthemum ssukat leaves
- 1 small head of green and/or red leaf lettuce
- 1/2 large purple onion
- 2-3 cloves garlic
- 2 Tbsp olive oil
- Sesame oil
- Sea Salt (Trader Joe's)
Instructions
- 1
Make the dressing by mixing all the ingredients together. You can substitute 2 Tbs maesil syrup for 4 tsp rice wine + 3 tsp sugar + 1 tsp water.
- 2
Wash ssukat and lettuce leaves. Tear into small bite size pieces and set aside.
- 3
Slice onions and garlic thinly.
- 4
Trim off any excess fat from the rib eye steak as much as possible.
- 5
Heat pan on medium high heat and add 1-2 Tbs olive oil. When oil is hot (swirls around like water), add garlic slices and brown them. Set aside. Drain garlic oil from pan and use it in other dishes.
- 6
Wipe any remaining oil from pan and heat up the pan again for 1 min on high heat. Cook the steak in the pan for 1-2 min on each side or until it’s browned nicely on both sides. Do not overcook.
- 7
Cut steak into bite size pieces and serve with onions, lettuce, ssukat, roasted garlic and salad dressing.