HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconKorean Style Beef Salad
Korean-Style Beef Salad

Korean-Style Beef Salad

with Pickled Carrots and Cucumbers

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You don't need rice to have a filling meal! Tonight's Korean-inspired beef salad is packed with so many flavours you'll forget all about the rice! Grab a fork and get ready for a taste sensation.

Tags:Carb Smart (50g or less)

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

1 tbsp


(ContainsSoy/Soja, Wheat/Blé)

1 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

113 g

Spring Mix

56 g

Carrot, julienned

132 g

Mini Cucumber

2 tbsp

White Wine Vinegar


1 tbsp

Sesame Seeds


Not included in your delivery

1.5 tsp


¼ tsp

Salt and Pepper*

1.5 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1925 kJ
Calories460 kcal
Fat30 g
Saturated Fat9 g
Carbohydrate16 g
Sugar8 g
Dietary Fiber3 g
Protein28 g
Cholesterol75 mg
Sodium900 mg
Utensilsarrow down iconarrow down icon
Medium Bowl
Large Non-Stick Pan
Small Bowl
Measuring Spoons
Large Bowl
Slotted Spoon
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce.Heat Guide for Step 4 (dbl for 4 ppl): 1 tsp medium, 2 tsp spicy and 1 tbsp extra-spicy! Cut the cucumbers into 1/2-inch half-moons. Whisk together the vinegar, 1 tbsp oil and 1 tsp sugar (dbl both for 4 ppl) in a large bowl. Add the cucumbers and carrots. Stir to combine. Season with salt and pepper. Set aside.


While the veggies pickle, heat a large non-stick pan over medium-high heat. When hot, add the sesame seeds to the dry pan. Toast, stirring often, until golden-brown 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a small bowl.


Add 1/2 tbsp oil (dbl for 4 ppl), then the beef to the same pan. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.


Whisk together the soy, 2 tsp gochujang (NOTE: Reference Heat Guide) and 1/2 tsp sugar (dbl for 4 ppl) in a medium bowl. Set aside.


Add the spring mix to the large bowl with the pickled veggies. Toss to combine, then divide between plates. Using a slotted spoon, top the salad with the beef, then drizzle with the soy-gochujang sauce. Sprinkle over the toasted sesame seeds.