Mixed Beef Tongue
A Korean-style cold salad of sliced cooked beef tongue tossed with spinach and dried shrimp, finished with a fragrant dressing—savory, fresh, and refreshing.
Ingredients
Cooked beef tongue (cut into 3 cm long slices)
150 g
Hydrated dried shrimp
25 g
Spinach (washed, yellow leaves and roots removed; cut into segments, blanched in hot water, rinsed under cold, and drained)
250 g
Ginger (washed, peeled, and crushed into small bits)
5 g
Garlic (peeled, roots removed, and crushed into small bits)
5 g
Fine salt
5 g
Chili powder
2 g
Sesame oil
10 g
Roasted sesame seeds
10 g
MSG (monosodium glutamate)
2 g
Instructions
1
Slice the beef tongue
Slice the cooked beef tongue into pieces about 3 cm long.
2
Prepare the ginger and garlic
Wash the ginger, peel it, and crush into fine bits. Peel the garlic, remove the root end, and crush into fine bits.
3
Prepare the spinach
Wash the spinach, remove any yellow leaves and roots, and cut into pieces. Quickly blanch in boiling water, rinse under cold water, and drain well. Add the hydrated dried shrimp and toss to combine, then arrange on a serving plate.
4
Assemble the dish
Arrange the sliced cooked beef tongue neatly on top of the spinach and shrimp mixture.
5
Season and serve
Combine the crushed ginger, crushed garlic, chili powder (or ground pepper), sesame oil, roasted sesame seeds, and MSG into a seasoning mixture. Pour it over the beef tongue. Toss everything together just before eating and serve.
