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Korean BBQ Beef & Crispy Potato Salad Tower
Indulge in a Korean BBQ Beef & Crispy Potato Salad Tower, a meat-lovers dream with rich flavors and textures. Discover this crave-worthy comfort delight!
Prepare to be swept off your feet by this Korean BBQ Beef & Crispy Potato Salad Tower, an indulgent salad that redefines what comfort food can be. Imagine succulent slices of marinated beef, charred to perfection, layered with crispy, golden potato slices, and nestled on a bed of fresh greens. This isn't your ordinary salad—it's a symphony of flavors and textures that will have you craving every bite. With its rich, smoky, and slightly sweet Korean BBQ flavors, this salad is a tantalizing treat for the senses.
The magic lies in the harmonious marriage of ingredients. The tender beef, marinated in a delectable mix of soy sauce, garlic, ginger, and sesame oil, is the star of the show. The crispy potato slices add an irresistible crunch, while the fresh greens and vegetables provide a refreshing balance. Drizzled with a creamy, spicy gochujang dressing, this salad is a bold, indulgent creation that promises satisfaction with every forkful.
Recipe Overview
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings
4
Calories
680 kcal
per serving
Cuisine
Korean
Indulge in a Korean BBQ Beef & Crispy Potato Salad Tower, a meat-lovers dream with rich flavors and textures. Discover this crave-worthy comfort delight!
Ingredients
- • ribeye steak, thinly sliced: 1 lb
- • soy sauce: 1/4 cup
- • sesame oil: 2 tablespoons
- • garlic, minced: 2 cloves
- • fresh ginger, grated: 1 tablespoon
- • brown sugar: 2 tablespoons
- • russet potatoes, thinly sliced: 2 large
- • olive oil: 2 tablespoons
- • mixed greens: 4 cups
- • cucumber, thinly sliced: 1
- • radishes, thinly sliced: 4
- • cherry tomatoes, halved: 1 cup
- • gochujang paste: 2 tablespoons
- • mayonnaise: 1/4 cup
- • lime juice: 2 tablespoons
- • sesame seeds: 1 tablespoon
- • green onions, chopped: 2
Instructions
- 1 Preheat your oven to 400°F (200°C).
- 2 In a bowl, combine the soy sauce, sesame oil, garlic, ginger, and brown sugar. Add the sliced ribeye and marinate for at least 15 minutes.
- 3 Toss the potato slices with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and bake for 20-25 minutes until golden and crispy, flipping halfway through.
- 4 Heat a grill pan over medium-high heat. Remove the beef from the marinade and grill for 3-4 minutes per side until cooked to your liking. Set aside to rest.
- 5 In a small bowl, mix the gochujang paste, mayonnaise, and lime juice to create the dressing.
- 6 To assemble, layer the mixed greens on a large platter. Add the cucumber, radishes, and cherry tomatoes. Arrange the grilled beef slices and crispy potato slices on top.
- 7 Drizzle the salad with the gochujang dressing and sprinkle with sesame seeds and chopped green onions for garnish.
Serving Suggestions
- • This salad makes a show-stopping centerpiece for any gathering. Serve it with a side of warm crusty bread to soak up the flavorful dressing. A chilled glass of Sauvignon Blanc or a light, refreshing lager pairs beautifully with the rich and spicy notes of the salad. For an added touch, garnish with extra lime wedges for those who enjoy a zestier kick.
Storage Tips
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. To keep the potatoes crispy, store them separately and reheat in an oven at 350°F (175°C) for about 5-7 minutes before serving again. The dressing can be stored in a separate container for up to a week.
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