Korean Salad Recipes

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KOREAN SALAD

I have made this salad for over 30 years and everyone raves about it.

Provided by Marianne

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time P1DT30m

Yield 8

Number Of Ingredients 11



Korean Salad image

Steps:

  • In a bowl, mix oil, sugar, ketchup and vinegar. Season with salt and pepper. Cover and chill at least 24 hours.
  • Place egg in a pot with enough cold water to cover. Bring to a boil and remove from heat. Cover pot and let egg stand in hot water for 10 to 12 minutes. Remove from water, cool, peel and slice.
  • Place bacon in a skillet over medium heat and cook until evenly brown. Drain and crumble.
  • In a large bowl, mix eggs, bacon, spinach, water chestnuts, bean sprouts and mushrooms. Toss with dressing just before serving.

Nutrition Facts : Calories 468.6 calories, Carbohydrate 26.5 g, Cholesterol 67.1 mg, Fat 36.7 g, Fiber 1.7 g, Protein 11.2 g, SaturatedFat 7.3 g, Sodium 663.7 mg, Sugar 23.2 g

1 cup salad oil
¾ cup sugar
½ cup ketchup
¼ cup vinegar
salt and pepper to taste
2 eggs
1 pound bacon
1 pound fresh spinach, torn
1 (4 ounce) can water chestnuts, drained and chopped
1 cup fresh bean sprouts
8 mushrooms, sliced

KOREAN CUCUMBER SALAD

When I lived in Korea, I was shown this Korean Cucumber salad, made with cucumbers, green onions, and sesame seeds. Goes good with Bulgogi (Korean Barbecued Beef) from this site!!

Provided by Paula Stotts

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 25m

Yield 2

Number Of Ingredients 8



Korean Cucumber Salad image

Steps:

  • In a medium bowl, stir together vinegar, black pepper, and red pepper flakes.
  • Heat oil in a saucepan over medium-high heat. Stir in sesame seeds, and reduce heat to medium. Cook until seeds are brown, about 5 minutes. Remove seeds with a slotted spoon, and stir into vinegar mixture. Mix in cucumber, green onions, and carrot. Cover, and refrigerate at least 5 minutes.

Nutrition Facts : Calories 97.8 calories, Carbohydrate 8.1 g, Fat 7 g, Fiber 2.4 g, Protein 2.6 g, SaturatedFat 1.1 g, Sodium 14.5 mg, Sugar 2.6 g

¼ cup white vinegar
¼ teaspoon black pepper
½ teaspoon red pepper flakes
1 teaspoon vegetable oil
2 tablespoons sesame seeds
1 cucumber, thinly sliced
½ green onion, sliced
½ carrot, julienned

KOREAN STYLE SALAD DRESSING

Soy sauce, sesame oil and rice vinegar make the most wonderful salad dressing with a distinctly Asian flair. Use on any crunchy oriental salad (lettuce, red cabbage, shredded carrots, bean sprouts, radishes, etc.), or any salad period. Particularly tasty on cooked asparagus and spinach too. It's important to use a mild vinegar (such as rice). From an article cut out of the food section of the NY Times.

Provided by Kumquat the Cats fr

Categories     Salad Dressings

Time 5m

Yield 8 serving(s)

Number Of Ingredients 7



Korean Style Salad Dressing image

Steps:

  • Combine dressing ingredients and whisk together well, or put in jar with lid and shake well. Store unused portion in refrigerator.

Nutrition Facts : Calories 78.2, Fat 6.8, SaturatedFat 1, Sodium 1005.8, Carbohydrate 2.8, Fiber 0.2, Sugar 1.9, Protein 1.9

1/2 cup soy sauce
1/4 cup sesame oil
1/4 cup rice vinegar
1/4 cup water
2 teaspoons garlic, minced (1-2 cloves)
1 tablespoon sugar (or equivalent sugar substitute)
1 teaspoon red chili pepper flakes, crushed (optional)

KOREAN SALAD

Make and share this Korean Salad recipe from Food.com.

Provided by CinCity

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11



Korean Salad image

Steps:

  • Dressing: Dice the onion.
  • In Blender: add oil, sugar, vinegar, worcestershire sauce, and onion.
  • Blend well.
  • Chill.
  • Salad: Slice bacon crosswise.
  • Fry and drain.
  • Wash, stem and drain spinach.
  • Drain water chestnuts and bean sprouts.
  • Dice eggs.
  • Layer salad by placing spinach in large bowl.
  • Then top with bean sprouts, water chestnuts, bacon, and then eggs.
  • Serve with dressing.

Nutrition Facts : Calories 559.4, Fat 46.8, SaturatedFat 8.1, Cholesterol 83.5, Sodium 364.4, Carbohydrate 31.7, Fiber 0.8, Sugar 29.3, Protein 5.4

1/2 package spinach
1 can sliced water chestnuts
1 can bean sprouts
5 slices bacon
2 hard-boiled eggs
1 cup oil (I prefer Planters Peanut Oil)
3/4 cup sugar
1/4 cup vinegar
2 teaspoons Worcestershire sauce
1 medium onion
1/3 cup ketchup

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