Fried Brisket with Green Onion Salad
0 kcal
Fried brisket with green onion salad – a very simple and quick recipe that belongs to Korean cuisine. Fried mushrooms and rice can also be served with the brisket. This method of preparing the onion salad resembles making kimchi. In Korea, such salads, which are also appetizers, are prepared from many vegetables – very easy, quick and delicious.
Ingredients for Fried Brisket with Green Onion Salad
How to Cook Fried Brisket with Green Onion Salad
Step Title
Preparing the Green Onion
Wash the green onion and dry thoroughly so that excess moisture does not dilute the dressing. Cut the stalks crosswise into pieces 6-7 cm long, then slice them lengthwise into thin strips. This cut allows the onion to absorb the marinade more quickly and retain a firm texture.
Step Title
Marinating the Salad
Add soy sauce, hot ground pepper, sugar and sesame oil to the prepared onion. Mix thoroughly so that the dressing evenly coats each strip. Leave the onion to marinate for a few minutes so that it becomes softer and acquires a pronounced flavor. While the salad infuses, move on to preparing the meat.
Step Title
Frying the Brisket and Serving
Cut the brisket into sticks of equal size for even cooking. Season with salt and pepper to taste. Place the meat on a well-heated pan and fry on all sides until a golden crust forms and it is fully cooked inside. Serve the brisket immediately after cooking together with the marinated green onion salad to preserve the juiciness of the meat and the freshness of the onion.
Tips for Fried Brisket with Green Onion Salad
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Choose brisket with a moderate layer of fat, since during frying the fat ensures juiciness and rich flavor. Meat that is too lean may turn out dry, while excess fat will make the dish heavy. Cut the pieces into approximately equal sizes so that they cook at the same time and do not dry out.
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Preheat the pan in advance and place the brisket in a single layer, do not turn it immediately. Allow the meat to brown so that a crust forms which keeps the juices inside. If the pan is overcrowded, the meat will start to stew instead of fry, which will affect the texture and flavor.
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Do not leave the green onion in the marinade for too long. Short marinating helps preserve light crispness and freshness. If the salad is left for a long time, the onion will become too soft and lose its characteristic firmness.