Authentic Korean dish brought home by a missionary who lived there for 2 years. Gluten-free delight for my celiac sister. Add vegetables to the lettuce as desired. Serve with rice.

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Recipe Summary

prep:
10 mins
cook:
8 hrs 10 mins
total:
8 hrs 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Salad Dressing:
Sauce:

Directions

Instructions Checklist
  • Place rump roast in a slow cooker. Cover with water; add garlic and salt. Cook on Low, or 250 degrees F (120 degrees C) until very tender, 8 hours to overnight. Shred roast.

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  • Combine vegetable oil, rice vinegar, sugar, garlic, salt, and pepper to make salad dressing. Let sit at room temperature while you make the sauce.

  • Heat sesame oil in a frying pan over medium heat. Add sesame seeds, soy sauce, green onions, sugar, salt, and pepper; saute for about 1 minute. Add shredded beef and coat well with sauce. Simmer until heated through, 5 to 8 minutes.

  • Toss lettuce with dressing. Serve beef and sauce on top.

Cook's Note:

The roast can be made ahead of time. The dressing can be made ahead of time as well. It tastes better if it sits for 30 minutes.

Nutrition Facts

352 calories; protein 22g; carbohydrates 10.9g; fat 24.7g; cholesterol 50.2mg; sodium 739.3mg. Full Nutrition
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