Radicchio Salad with Bulgogi

….October through January is peak radicchio season, but it’s available almost year-round in the grocery store. Cold weather not only makes radicchio sweeter, it encourages the gorgeous changes in color. The cold is key for flavor and appearance. You can tear apart or shave the raw head and add it to any salad for splash of color and hint of bitterness. However, if you get your hands on a whole head, it’s fun to use it in a manner that highlights its color and personality. So I used a whole head as a main ingredient and added some bulgogi from a recipe from chef @sarahkim_lee. Thanks for sharing the recipe. Also I made a dressing sauce my own way. She said that the cold winter is in season, but Spring is already coming…I was curious about the taste so I made it. The key of this recipe is the bulgogi that creates a great combination. It’s not a light meal and is a perfect one bowl meal. I recommend it’s good if you season the bulgogi a bit mild, because you will sprinkle some dressing when you eat it. This is so delicious!

Servings: 4

Time: 40 minutes

Ingredients:

1. 550 g beef ribeye steak, sliced thinly
2. 1 head radicchio, cleaned and took off one by one
3. 2 tbsp walnuts, chopped
4. some green to taste

For bulgogi:

1. 2 1/2 tbsp soy sauce
2. 1 1/2 tbsp muscovado
3. 1 1/2 tbsp garlic, minced
4. 2 tbsp green onion, minced
5. 1 tbsp Mirin
6. 1 tbsp plum extract
7. black pepper to taste
8. 1 tbsp sesame seeds
9. 1 tbsp sesame oil

For salad dressing:

1. 3 tbsp olive oil
2. 2 tbsp balsamic vinegar
3. 1 tsp dijon mustard
4. 1 tsp maple syrup(or honey)
5. 1 tsp garlic, minced(this is optional)
6. sea salt to taste
7. white pepper to taste

….all mixed

Cooking Instructions:

1. Remove some blood from the meat with paper towels.

2. Take off some fat and cut the meat into small size with hands.

3. Mix the Muscovado, soy sauce, garlic, green onion, Mirin, plum extract, sesame seeds, white pepper, and sesame oil into the bowl well.

4. Marinate the meat with the soy mixture into a tray well evenly. Set aside.

5. Put the olive oil, balsamic vinegar, dijon mustard, maple syrup, sea salt, and white pepper into a bottle to shake them well. Set aside.

6. Chop some walnuts with a knife. Set aside.

7. Heat a pan with medium high heat and add some sesame oil and the bulgogi into the pan to stir them until the moisture is gone.

8. Place the radicchio and some green onto a serving plate.

9. Put the cooked bulgogi onto the middle of the plate and add some walnuts onto the plate.

10. Serve it with the dressing.

You can also view this recipe on instagram.

https://www.instagram.com/p/Cq8HSt6rm9b/