Grilled Beef Brisket with Seasoned Stone Parsley and Scallion Salad
Grilled Beef Brisket Paired with a Refreshing Stone Parsley and Scallion Salad
Experience the fantastic combination of savory grilled beef brisket with a crisp, tangy, and slightly spicy stone parsley and scallion salad. The vibrant flavors and textures create a delightful culinary experience.
Main Ingredients- 2 handfuls of thinly sliced scallions (about 100g)
- 1 pack of stone parsley (Sedum sarmentosum, about 100g)
- 200g thinly sliced beef brisket (chadolbagi)
Dressing for Stone Parsley and Scallion Salad- 1 Tbsp Gochujang (Korean chili paste)
- 1/3 Tbsp Vinegar
- 1 Tbsp Plum Extract (Maesil Extract)
- 1/2 Tbsp Sesame Oil
- 2 Tbsp Flaxseed (optional, for added nutty flavor)
- 1 Tbsp Gochujang (Korean chili paste)
- 1/3 Tbsp Vinegar
- 1 Tbsp Plum Extract (Maesil Extract)
- 1/2 Tbsp Sesame Oil
- 2 Tbsp Flaxseed (optional, for added nutty flavor)
Cooking Instructions
Step 1
Begin by preparing your stone parsley and scallions. Gently rinse the stone parsley under running water, drain well, and trim if necessary. If using pre-sliced scallions, you’re ready to go. If slicing them yourself, aim for thin, uniform strands.
Step 2
Now, let’s make the dressing for the salad. In a bowl, combine 1 tablespoon of gochujang, 1/3 tablespoon of vinegar, 1 tablespoon of plum extract, and 1/2 tablespoon of sesame oil. Whisk everything together until well combined. For an extra nutty flavor, you can add 2 tablespoons of flaxseed. Gently toss the prepared stone parsley and scallions with the dressing. Be careful not to overmix, as this can make the greens wilt and become mushy.
Step 3
It’s time to grill the beef brisket! Thinly sliced beef brisket cooks very quickly. Separate the slices so they don’t clump together and place them in a preheated pan over medium heat. Grill for about 1-2 minutes per side until golden brown and slightly crispy. Using very thinly sliced brisket is key to achieving the best texture. For a cleaner taste, you can place the grilled brisket on paper towels briefly to absorb any excess oil.
