Savory Seasoned Parsley Fern with Beef
Fresh Parsley Fern and Beef Salad
A perfect dish to mix with rice! Here’s a recipe for seasoned parsley fern with beef. It’s a flavorful and aromatic dish that stimulates your appetite, combining the fresh scent of parsley fern with the richness of beef.
Main Ingredients- Parsley fern (blanched and squeezed dry) 170g
- Ground beef 100g
Beef Marinade- 1 tsp Soy sauce
- 1 tsp Minced garlic
- 1 tsp Rice wine or cooking wine
- 1 tsp Sesame oil
- Pinch of black pepper
Seasoning Sauce- 1.5 Tbsp Gochujang (Korean chili paste)
- 1 tsp Soy sauce
- 1 tsp Minced garlic
- 1.5 Tbsp Plum extract or syrup
- 1 tsp Sesame oil
- Pinch of sesame seeds
- 1 tsp Soy sauce
- 1 tsp Minced garlic
- 1 tsp Rice wine or cooking wine
- 1 tsp Sesame oil
- Pinch of black pepper
Seasoning Sauce- 1.5 Tbsp Gochujang (Korean chili paste)
- 1 tsp Soy sauce
- 1 tsp Minced garlic
- 1.5 Tbsp Plum extract or syrup
- 1 tsp Sesame oil
- Pinch of sesame seeds
Cooking Instructions
Step 1
First, let’s prepare the parsley fern. Trim off any wilted or discolored outer leaves and any rough ends of the stems. Wash the fern thoroughly under running water to remove any dirt or debris. Bring a pot of salted water to a boil and blanch the parsley fern for just 30 seconds to 1 minute. Be careful not to overcook it, as it can become mushy. Immediately plunge the blanched fern into cold water to cool it down, then gently squeeze out as much moisture as possible with your hands.
Step 2
While the parsley fern is blanching, marinate the ground beef. In a bowl, combine the ground beef with 1 tsp soy sauce, 1 tsp minced garlic, 1 tsp rice wine (or cooking wine), 1 tsp sesame oil, and a pinch of black pepper. Mix well by gently tossing and let it marinate for a few minutes.
Step 3
Cut the squeezed parsley fern into bite-sized pieces, about 5cm in length. Heat a non-stick pan over medium heat. Add the marinated ground beef to the dry pan (no oil needed). Cook the beef, breaking it up with a spatula. Cooking without oil allows the beef to release its natural juices and prevents excess oil from pooling in the finished dish, resulting in a cleaner taste. Once the beef is fully cooked, remove it from the pan and set aside.
Step 4
Now, let’s make the delicious seasoning sauce. In a mixing bowl, combine 1.5 Tbsp gochujang, 1 tsp soy sauce, 1 tsp minced garlic, 1.5 Tbsp plum extract (or syrup for sweetness), 1 tsp sesame oil, and a pinch of sesame seeds. Mix everything together thoroughly until you have a well-combined sauce.
Step 5
If you prefer a spicier kick, you can add about 1/2 to 1 tsp of gochugaru (Korean chili flakes) to the seasoning sauce and mix it in. Adjust the amount to your preference for a little extra heat.
Step 6
Add the cut parsley fern and the cooked beef to the prepared seasoning sauce. Gently toss everything together using your hands or a spoon, ensuring the fern and beef are evenly coated with the sauce. Be careful not to mash the parsley fern. Once everything is well combined and coated, your flavorful parsley fern and beef salad is ready! Serve it over warm rice for a simple and satisfying meal or enjoy it as a side dish.
