Enjoy a crisp Korean beef salad for lunch—light, refreshing, and perfect during cold and flu season.
Recently many people have been hit with colds and the flu. I’m not encouraging anyone to get sick; I just want to share a comforting home remedy and a bright salad that we often turn to in my household when someone feels under the weather.
Citron Tea (Yuja Cha)
Citron tea, known in Korean as yuja cha (유자차), is a jarred mixture similar to marmalade. In other parts of Asia it’s called yuju. It consists of thinly sliced citron fruit preserved in honey or sugar, which releases the fruit’s juices into the syrup. This sweet-tart preserve soothes sore throats and tastes delightful warmed with hot water.
To make a cup of tea, stir 1 tablespoon of citron tea into 1/2 cup hot water. You can also use bottled Korean lemon syrup as an alternate citrus base. In this recipe I transform the citron tea into a bright vinaigrette that dresses a crisp beef salad.
Salad Ingredients
This salad combines mixed greens, asparagus, cucumber, red onion, red chili (optional), thinly sliced beef, soy sauce, citron tea, sesame oil, apple cider vinegar, toasted sesame seeds, grape seed oil, and black pepper.
For greens I like using rocket (arugula) and baby cos (romaine). Wash thoroughly, then wrap in a kitchen towel and refrigerate to keep them crisp.
Blanch the asparagus in salted boiling water for about 20 seconds, then rinse under cold water to stop the cooking. Keep chilled until assembly.
Thinly slice the cucumber, red onion and chili. Prepare all components before frying the beef so the salad comes together quickly and stays crisp.
How To Make Citron Tea Dressing
In a small bowl combine bottled citron tea with soy sauce, apple cider vinegar, grape seed oil and toasted sesame oil. Add a few dashes of freshly cracked black pepper and whisk until emulsified. Small pieces of citron in the dressing are expected and add texture and flavor. The dressing can be made ahead and chilled.
Whisk well and refrigerate until ready to use.
How To Make Crisp Korean Beef
Use very thinly sliced beef ribeye or any bulgogi-cut beef. Cut into bite-sized pieces if desired. Lightly season the slices with salt and pepper.
Place a shallow bowl of frying mix or cornstarch and lightly coat each slice. This thin coating crisps the edges quickly without heavy batter.
Heat a generous amount of grape seed oil in a nonstick skillet over medium-high heat. Fry the beef slices until the edges are crisp and browned, about 1–2 minutes per side for thin slices. Work in batches so the pan remains hot and each piece crisps evenly.
When cooked, transfer the beef to a plate lined with paper towel to drain excess oil. The finished pieces resemble thin, crisp strips—almost like fried turkey bacon in texture.
Arrange the chilled greens, cucumber, red onion and asparagus on a serving plate. Place the crisp beef on top and drizzle with the citron dressing. Toss lightly to combine and finish with a sprinkle of toasted sesame seeds.
The result is a delightful contrast of textures: crisp cucumber and greens, tender yet crunchy asparagus, and savory, crispy beef balanced by fragrant, citrusy Korean citron dressing. Bright, refreshing, and comforting—this salad celebrates simple ingredients with bold flavor.
Crisp Korean Beef Salad With Citron Dressing
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Ingredients
- 1/2 lb 220g beef rib eye, very thinly sliced and cut into bite size
- Salt and pepper to season
- 1/2 cup Korean frying mix (tempura) or cornstarch
- 3-4 Tbsp grape seed oil
- 1/4 lb 100g thin asparagus
- 1/2 English cucumber thinly sliced diagonally
- 1/4 red onion thinly sliced
- 1 red chili sliced, optional
- 50 g rocket
- 1/2 lb any lettuce of your choice
Korean citron dressing :
- 2 Tbsp soy sauce
- 3 Tbsp bottled Korean citron tea
- 3 Tbsp apple cider vinegar
- 4 Tbsp grape seed oil
- 1 1/2 tsp sesame oil
- 2 tsp toasted sesame seeds
- a few dashes of freshly cracked black pepper
Instructions
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Bring a small pot of water to a boil, add salt and asparagus, blanch for 20 seconds. Rinse under cold water and drain. Chill until ready to use.
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Keep all salad greens and lettuce chilled in the fridge to stay crisp.
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Make the dressing by mixing all dressing ingredients. Whisk well and refrigerate.
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Season beef slices with salt and pepper. Lightly coat each slice with frying mix or cornstarch.
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Heat oil in a non-stick skillet over medium-high heat. Add beef slices and fry until edges are crisp and brown, about 1–2 minutes per side. Transfer to a plate lined with paper towel to drain.
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Assemble the salad on a plate, top with crisp beef slices, drizzle with citron dressing, toss gently and serve.