Korean Beef, Cabbage And Mushroom Salad

Quick, easy, tasty and packed full of nutrients.

Salads don’t need to be a bland mix of leaves and vegetables. In fact, with the right ingredients they can be bursting in flavour as well as nutrients, just like this Korean beef, cabbage and mushroom salad.

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4 beef blade steaks (about 150g each, 1cm thick)

2 tbsp soy sauce

2 tbsp mirin

1 tbsp Korean chilli bean paste (gochujang, see note)

1 tsp sesame oil

2 tbsp grapeseed or other mild-flavoured oil

150g shitake mushrooms

2 cups thinly shaved Chinese cabbage or white cabbage

2 firm green pears or nashi pears

2 tsp lemon juice

3 spring onions, thinly sliced diagonally, plus extra to serve

Roast sesame seeds, to serve

Korean beef, cabbage and mushroom salad 2


  1. Combine soy sauce, mirin, chilli bean paste and sesame oil in a bowl. Add steaks and turn to coat well, cover with plastic wrap and set aside at room temperature to marinate for about 20 minutes.
  2. Meanwhile, for the gochujang dressing, whisk ingredients in a bowl to combine and set aside.
  3. Heat a little vegetable or grapeseed oil in a large frying pan over medium-high heat. Drain steaks from marinade and cook, turning occasionally, until browned and cooked to your liking (4-6 minutes in total for medium-rare, 5-7 minutes in total for medium). Set aside to rest for 5 minutes, and then thickly slice.
  4. Wipe out pan with paper towels, add a little more oil to pan over medium-high heat. Add mushrooms and sauté for about 3 minutes until tender. Transfer to a bowl and add cabbage and spring onion.
  5. Thinly slice pear on a mandolin, toss in lemon juice to prevent discolouring and add to mushroom and cabbage mixture. Add beef and any resting juices and toss to combine. Divide among bowls, drizzle with half the dressing and serve scattered with extra spring onion and roasted sesame seeds, with extra dressing to the spoon over.

Note: Mirin is a lightly sweet rice wine condiment available in the Asian section of many supermarkets or at specialist Asian supermarkets. If you can’t get it, stir 3 tsp sherry with 1 tsp caster sugar for every tablespoon of mirin required. If you prefer a non-alcoholic alternative, use water instead of sherry. Gochujang is a Korean chilli bean paste available from specialist Asian grocers, but you can substitute with your favourite unsweetened chilli sauce.

Recipe courtesy of BeefandLamb.com.au