Gochujang Steak Salad

Serving Size 4

Prep Time 10 mins

Cook Time 10 mins

Difficulty Easy

Ingredients

Inspired by: Bon Appetit

  • 1 package Nasoya Plantspired Gochujang Steak 
  • 8 ounces sugar snap peas
  • 1/4 cup raw peanuts
  • 1 teaspoon gochugaru (Korean red pepper powder)
  • 1 head of butter lettuce, leaves separated
  • 2 Persian cucumbers, sliced 1/8″ thick
  • 2 ounces radishes, thinly sliced
  • 2 scallions, thinly sliced

For the dressing

  • 2 garlic cloves, finely grated
  • 1/3 cup unseasoned rice vinegar
  • 3 tablespoons mirin
  • 2 tablespoons gochujang (Korean hot pepper paste)
  • 2 tablespoons soy sauce
  • 1/2 cup plus 2 tablespoons olive oil

Preparation

  1. Whisk garlic, vinegar, mirin, gochujang, and soy sauce in a medium bowl. Whisk in 1/2 cup oil; season with salt and pepper.
  2. Very thinly slice a few sugar snap peas on a diagonal; set aside. Cook remaining peas in a large saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain; transfer to a bowl of ice water and chill until cold, about 4 minutes. Drain, pat dry, and cut in half on a diagonal.
  3. Prepare Nasoya Plantspired Steak according to pan-fry package instructions.
  4. Heat remaining 2 tablespoons oil in a small skillet over medium heat. Cook peanuts, tossing, until golden brown and shiny, about 3 minutes. Transfer to a small bowl with a slotted spoon and add gochugaru; season with salt. Let cool.
  5. Place peanuts in a resealable plastic bag and seal, pressing out air. Pound with a rolling pin to coarsely crush.
  6. Arrange lettuce on a platter; season with salt and pepper and drizzle with half of reserved dressing. Top with steak, cooked peas, cucumbers, and radishes. Drizzle with remaining dressing and top with peanuts, scallions, and raw peas.

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