For the beef, I use leftover grilled beef. Ed often grills a whole tri-tip or tenderloin on the weekend, which leaves us plenty for a second meal. I don’t specify an amount in the recipe, as I vary it depending on how much we have leftover. A good handful of sliced beef per salad is about right for a light meal. As for wine pairings, this salad is pretty forgiving, despite the strong flavors. The photo shows a 2007 Falernia Sauvignon Blanc, which complemented the Asian flavors nicely. On previous occasions, I’ve served this salad with a slightly chilled 2006 Flaherty, which worked well with the thinly sliced beef.

Korean Beef Salad

For the dressing, combine the following:

5 TBSP rice wine vinegar (preferably Japanese, but I’ve used Chinese white as well)
4 TBSP toasted sesame oil
3 TBSP mirin
2 TBSP soy sauce
2 TBSP minced garlic (I use a garlic press)
1 TBSP sugar
2 tsp hot garlic paste (I use chili-garlic paste, since that’s all there is here)

For the salad:

Rare grilled beef, thinly sliced (paper thin).
Rice stick noodles (the thick flat noodles, not the verimicelli)
1-2 cups shredded lettuce
1 cup grated carrot
1/2 red bell pepper, thinly sliced
Other vegetables, as available (peas are nice)
2 scallions, finely chopped
1–2 TBSPS minced cilantro (or basil o Thai basil)

Liberally coat the sliced beef with the dressing (I use about half the dressing for two salads), and set aside to marinate.

Prepare the rice noodles per the directions on the package. (I usually just boil them like Italian pasta, rather than presoaking as I would for vermicelli.) Drain, rinse, and set aside.

To assemble the salads, gently combine the noodles, lettuce, and carrots in individual serving bowls. Granish with half the herbs. Pile the beef in the middle, pouring the marinade over the noodles, and arrange the remaining vegetables around it. Sprinkle liberally with scallions and garnish with the remaining herbs.