Korean Steak Salad is a bold and flavorful salad featuring tender gochujang-marinated steak, seared to perfection. Served over a bed of crisp lettuce with shredded carrots, charred green beans, tangy kimchi, and fresh scallions, then finished with a zesty Korean-inspired vinaigrette for the perfect balance of heat, crunch, and freshness.
This recipe is basically a Korean take on one of our favorites, the Thai Beef Salad. The steak is marinated in a bit of gochujang, soy and mirin and seared in a super hot skillet. I also charred the green beans to give them extra flavor. The dressing has a similar flavor profile to kimchi and uses gochugaru to add spice and flavor. You can get both of these through the links I have included.
I love that most grocery stores now carry kimchi so you don’t have to go to the Asian market to get it. The one my grocery store carries is pretty good. You can adapt the spice level of this dish but using less or more gochujang and gochugaru. This recipe also uses fish sauce, which you can buy at a lot of stores now too, but I love this one. Check out some of our other Korean favorites here 🙂
Korean Steak Salad
Ingredients
For the steak:
- 2 lbs strip or flank steak trimmed and thinly sliced
- 1-2 tsp gochujang to taste
- 1 tbsp soy sauce
- 1 tbsp mirin optional, you can also just add a 1/2 tsp sugar
For the dressing:
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 2 tbsp fish sauce
- 2 tbsp sesame oil
- 1 garlic clove minced
- 1 tbsp fresh minced ginger
- 1-2 tsp gochugaru to taste
For the salad:
- 6 cups chopped romaine
- 2 cups fresh green beans
- 1 cup shredded carrots
- 1 cup kimchi
- sliced scallions
Instructions
- Combine all the dressing ingredients and taste. Adjust as needed.
- Thinly slice steak and mix well with the gochujang, soy and mirin. Set aside for 30 minutes.
- Cut the green beans in half. Heat a skillet over medium heat with a tbsp of oil. Add beans and a sprinkle of salt. Cook, stirring occasionally until they are charred in some spots. Set aside.
- After 30 min heat a skillet until smoking over high heat with a tbsp of canola oil. Add 1/2 the steak and cook without stirring until charred. Stir and cook briefly, keeping it medium rare to medium to preserve the tenderness. Set aside and cook the other half the same way.
- Place some of the lettuce into bowls. Top with shredded carrots, the green beans, kimchi, and then some of the steak. Top with scallions and drizzle dressing over. Serve immediately.