Soegogi Mu Chim (Korean Marinated Beef and Radish Salad)

Ingredients

Beef sirloin

1 pound, thinly sliced

Soy sauce

3 tablespoons

Sesame oil

2 tablespoons

Garlic

3 cloves, minced

Ginger

1 tablespoon, grated

Sugar

1 teaspoon

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Radish

1 medium, julienned

Carrot

1 medium, julienned

Green onion

2, chopped

Toasted sesame seeds

1 tablespoon, for garnish

Instructions

1. In a medium bowl, whisk together soy sauce, sesame oil, minced garlic, grated ginger, sugar, salt, and black pepper to create a flavorful marinade.
2. Add the thinly sliced beef to the marinade, ensuring each piece is well-coated. Let it marinate for at least 10 minutes to infuse the flavors.
3. In a separate bowl, combine the julienned radish, carrot, and chopped green onion. Toss gently to mix and set aside to allow the vegetables to soften slightly.
4. Heat a large pan over medium-high heat. Add the marinated beef in a single layer, cooking until it is browned and cooked through, about 5-7 minutes. Stir occasionally to ensure even cooking.
5. Once the beef is cooked, remove it from the pan and allow it to cool slightly before slicing it into bite-sized pieces.
6. Combine the cooked beef with the radish and carrot salad, mixing well to ensure even distribution of all ingredients.
7. Sprinkle toasted sesame seeds on top for added crunch and flavor.
8. Serve Soegogi Mu Chim warm or at room temperature, either as a main dish or as a side with steamed rice.