Layered salad with beef and Korean carrots

Layered salad with beef and Korean carrots

On the eve of Defender of the Fatherland Day, I would like to share with you a recipe for a delicious snack that will probably appeal to the powerful half of the world's population and will pleasantly amuse them on this festive day. Layered salad with beef and Korean carrots contains only the most satisfying and “formidable” ingredients, so it will be a well-deserved success on your festive table, especially among the heroes of the occasion. Nutritious boiled meat in combination with potatoes and beets is simply a win-win option in order to gain male recognition and approval, and salad components such as a sour apple and spicy Korean carrots add an unusual and very special note to this dish, making it an amazing snack for festive gala table.

Salad with beef and Korean carrots is prepared quite simply and quickly, except for the time spent on boiling the meat and vegetables. Otherwise, most of the ingredients for it are simply grated on a large grater, and Korean carrots can be purchased ready-made in virtually any nearby store or in the market by weight. Due to the fact that this salad is assembled from separate layers coated with mayonnaise for juiciness, it can serve as a worthy decoration for any formal table and instantly whet the appetite with its catchy, beautiful appearance. Most of my readers have not yet tried such an unusual combination of ingredients, but I am sure that beef with Korean carrots and other vegetables deserves enthusiasm and attention.

Try to prepare a puff salad with beef and Korean carrots for February 23 or any other festive event, and your guests, both male and female, will definitely appreciate this unusual and very appetizing appetizer. I think that after tasting, almost all of you will adopt the recipe for this ordinary, but tasty and special salad, in order to make it an invariable participant in your own festive feast. After all, this dish turns out to be so satisfying and complete in its composition of ingredients that, if desired, it can completely replace even an entire lunch or dinner, simply satisfying the feeling of hunger for several hours, so pampering your family with this salad is not forbidden even on weekdays. Bon appetit!

Necessary information

How to prepare a salad with beef and Korean carrots - a recipe for layered boiled beef salad with step-by-step photos

INGREDIENTS:

• 500 g beef slices
• 2 patients potatoes (500 g)
• 1 patient beets (350 g)
• 1 patient apple
• 280 g Korean carrots
• 180 g mayonnaise
• salt

COOKING METHOD:

1. In order to prepare a salad with beef and Korean carrots, you first need to prepare all the necessary ingredients. Wash a piece of high-quality beef without fat and sinew, place it in boiling water and cook at a low simmer until tender, skimming foam from the broth as it accumulates. Then remove the meat, cool and cut across the grain into long, narrow strips. Leftover beef broth can be frozen and then used to make sauces and soups.

2. Boil the potatoes in their jackets, peel and grate on a large grater.
3. Boil the beets and grate them on a large grater.

4. Peel the apple and grate it on a large grater.
You need to use a strong, sweet and sour apple, for example, the Semerenko, Antonovka or Granny Smith varieties. 5. Prepare a huge flat dish and place a layer of potatoes approximately 1 - 1.5 cm high on it. Flatten the potatoes, add salt and coat them with mayonnaise.

6. Place chopped beef on the potatoes, salt it and distribute moderately.

7. Then put the grated apple and generously grease it with mayonnaise.
8. Next, lay out a layer of beets and lightly salt it.
9. Place Korean-style carrots, squeezed out of brine, as the outermost layer of this salad.
If during the process of laying out the carrots you come across very long strips, you can simply tear them into the smallest pieces with your hands. 10. Spread the beef salad generously with mayonnaise and garnish with herbs of your choice.

A tasty, satisfying and special layered salad with beef and Korean carrots is best kept in the refrigerator for a couple of hours so that it is perfectly soaked, after which it can be served.
Bon appetit!

Beef salad with Korean carrots: production options

Beef salad with Korean carrots is perfect both for a formal feast and as a daily dish. It has a fascinating taste, and also contains many components necessary for the body. For example, carrots contain fiber and carotene, and meat is rich in proteins. How to prepare this tasty and nutritious dish is discussed in the sections of the article.

Salad with beef, Korean carrots and cheese

In order to prepare such a dish, the housewife will need the following ingredients:

1. 300 grams of beef.
2. 150 g of hard cheese.
3. Testicles (four pieces).
4. 150 grams of Korean carrots.
5. Fresh cucumber (two pieces).
6. Salt.
7. Mayonnaise.
8. Pepper.

Beef is boiled in water with added salt. Let it cool. The eggs also need to be boiled and cooled. Cut into slices. Mix Korean carrots and eggs in a large bowl. Add sliced ​​meat, salt and pepper, mayonnaise. Mix all the ingredients and leave the salad in a cold place for two hours. Then add thinly sliced ​​cheese and cucumber. Mix all ingredients again. Salad with beef, Korean carrots and cheese can be served.

Salad with cucumber and herbs

To prepare this dish, you need the following products:

1. Boiled beef (three hundred grams).
2. 100 g Korean carrots.
3. The freshest cucumber.

Boil the meat. Cool and cut thinly. Rinse the cucumber. Cut into slices. Peel the onion. Cut into rings. Place all ingredients in a deep plate. Add parsley, Korean carrots. Mix all ingredients. Leave the dish to steep for 20 minutes. Korean carrot salad with beef and cucumber can be served.

Roast option

The highlight of this salad is the presence of fried meat in it. Because the dish is quite nutritious, it can be served as a roast. To make this salad with beef and Korean carrots, you will need the following ingredients:

1. Meat.
2. Korean-style carrots.
3. Potatoes.
4. Salad.
5. Greens.
6. Pickled cucumbers.
7. Testicles.
8. Greenish peas.
9. Soy sauce.
10. Sour cream.
11. Sunflower oil.
12. Mayonnaise.
13. Salt and pepper (to taste).

Boil the beef, cut into slices.
Fry in sunflower oil. Mix meat, carrots and diced potatoes in a salad bowl. Add soy sauce, parsley, salt and pepper.

To prepare salad dressing, you need to chop green peas and cucumbers using a blender. Mix them with herbs and sour cream. Add finely chopped egg, salt and pepper. Place the resulting dressing in a dish. The hot salad is ready.

Recipe with champignons

To create the most unusual and exciting dish, you can add any additional ingredient to it.
To make a salad with beef, Korean carrots and champignons, you need the following ingredients: 1. 200 grams of meat.
2. 50 g mayonnaise.
3. Champignons (five to six pieces).

Mushrooms are finely chopped and fried in a frying pan with a small amount of vegetable oil. The beef is boiled and cooled. Then cut into slices. All ingredients are placed in a deep salad bowl, carrots and mayonnaise are added. The ingredients are thoroughly mixed and the salad is left to brew. The dish is ready.

conclusions

There are a huge number of different recipes for salad with beef and Korean carrots. This dish can be prepared with mushrooms, cheese, eggs, herbs, fresh and pickled cucumbers. Some people add other ingredients to it: potatoes, corn, beets. This salad is both savory and nutritious. And most importantly, it is universally suitable: it is unsurpassed for celebrations and for daily meals. The dish can be created either hot or cool. The salad is quite easy to make, it is nutritious and contains many vitamins and substances necessary for health.

Korean beef and carrot salad

A rather banal, but definitely a win-win combination of fried meat, pickled onions, fresh cucumber and spicy Korean carrots.

Ingredients for “Korean style beef and carrot salad”:

• Beef – 150 g
• Cucumber – 150 g
• Reddish onion - 50 g
• Carrots – 150 g
• Mayonnaise - 1 tbsp. l.
• Vinegar (for marinade) - 1 tsp.
• Sugar (for marinade) - 0.5 tsp.
• Water (for marinade) - 50 ml
• Cranberries (for decoration)
• Vegetable oil - 1 tbsp. l.
• Salt - to taste
• Dark pepper (ground) - to taste

Number of servings: 2

Nutritional and energy value:

Recipe for “Korean-style beef and carrot salad”:

Cut the beef into thin strips, simultaneously ridding the meat of various tendons and veins, and quickly fry in heated vegetable oil until golden brown. Add a little salt and pepper and remove from heat.

Cut the reddish onion into thin half rings and marinate in a mixture of vinegar, water and sugar for 10 minutes.
Drain the marinade. Cut the cucumber into thin strips.

Using a cooking ring, lay out the salad in layers:
1 layer - fried beef,
2 layer - pickled onions,

3rd layer – cucumber and a little mayonnaise,

4th layer – Korean carrots.
Garnish the salad with cranberries and thinly sliced ​​fresh cucumber.

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Salad with beef and Korean carrots

Dear housewives, we are preparing a salad with boiled beef and Korean carrots . Amazing guests and varying the menu of your own family is the main task of a good housewife. And therefore, on the table of such a housewife there are always salads - meat, vegetables, fish. Salad is a dish that gives scope to the culinary artist’s creativity.

Korean meat salad with carrots

Meat salads can be served alone or as an addition to main courses. A regular recipe for salad with beef and carrots in Korean from affordable products - please your loved ones!

Canned corn can be replaced with canned or boiled green peas.

• Boiled beef 300 g
• Reddish onion 1 pc.
• Korean carrots 150 g
• Canned corn 100 g
• Parsley 2 sprigs
• Cilantro 2 sprigs
• Mayonnaise 4 tbsp. spoons
• Mustard 1 teaspoon
• Canned horseradish 1 teaspoon
• Sour cream 2 tbsp. spoons
• Salt to taste
• Ground dark pepper to taste

Calories: 149 kcal

Cut the boiled beef into small cubes. Finely chop the reddish onion. Cut the carrots into small strips. Place the corn in a sieve. Finely chop the parsley and cilantro. Combine all prepared ingredients.

For the sauce: mix mayonnaise with mustard, horseradish and sour cream. Season with salt and pepper. Pour the resulting sauce over the salad and stir. Before serving, the salad can be decorated with herbs.

Rules for chopping salad products

Salads and snacks made from all ingredients - with meat, ham, fish, eggs, vegetables, cut into slices, mugs or strips - only in this case will they please the eye if these ingredients are cut very perfectly and evenly.

The taste of the salad depends almost entirely on the method of chopping vegetables and fruits prepared for salads: from the same goods, using different chopping methods, you can prepare salads of different tastes. Spicy products are crushed more strongly so that their taste is felt throughout the entire salad, or, on the contrary, they are crushed larger than other products in order to highlight the pungency of the taste.

Basically, all products for salads, especially vegetables and fruits, are crushed just before making salads, because when stored in a crushed form they lose their nutritional value. It is not allowed to store chopped vegetables in bright light or in water. Rapidly darkening vegetables and fruits (celery, apples, pears, quinces, plums) are lightly sprinkled with lemon juice or salted water after chopping.

To chop vegetables, knives, graters, shredders and various devices of modern kitchen equipment are used. The most delicious salads are obtained when the components of the salad are cut in accordance with the shape and size indicated in the recipe with a huge sharp knife. And although the time required for such cutting is enormous, it pays off with the unusual taste of the prepared salad.