Korean Pasta Salad Recipes

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KOREAN MACARONI SALAD



Korean Macaroni Salad image

Easy Korean style macaroni salad recipe

Provided by Sue | My Korean Kitchen

Categories     Appetizer     Side dishes

Number Of Ingredients 12

200 g elbow macaroni ((7 ounces))
50 g cucumber (, seeded & cut into small cubes, (1.7 ounces))
1/2 tsp fine sea salt
50 g corn kernel ((from tin), drained, (1.7 ounces))
50 g red bell pepper (/ capsicum, cut into small cubes, (1.7 ounces))
1/2 cup mayonnaise ((whole egg))
1 Tbsp sugar
1/2 Tbsp honey
1/2 tsp lemon juice
1/2 tsp fine sea salt (, adjust to your taste)
ground black pepper
1 tsp dijon mustard ((optional))

Steps:

  • Cook the macaroni pasta following the package instructions. (If the package does not suggest, I would recommend adding some fine sea salt while boiling the pasta.) Drain and cool down for 2 mins.
  • While the pasta is cooking, combine the salad dressing in a separate bowl. Also, separately, combine the cucumber and the salt (1/2 tsp) in a small bowl. Mix them well and set it aside until the remaining ingredients are ready. When ready, gently squeeze the water out of the cucumber.
  • Mix all ingredients in a large bowl until well combined. Chill in the fridge for at least 30 mins to develop the flavor. Serve.

Nutrition Facts : Calories 274 kcal, Carbohydrate 31 g, Protein 5 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 534 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

KOREAN PASTA SALAD



Korean Pasta Salad image

Big fan of asian flavors and mayo-less pasta salad. This recipe reminded me quite a bit of the Bulgogi marinades I have used for summer barbecues.

Provided by Kana K.

Categories     Chinese

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 9

8 ounces Chinese egg noodles
2 tablespoons rice wine vinegar
2 tablespoons dark sesame oil
1 2/3 tablespoons soy sauce
1 tablespoon toasted sesame seeds
1 tablespoon fresh ginger, peeled & grated
1/4 teaspoon kosher salt
2 scallions, thinly slice on the diagonal
1/4 teaspoon crushed red pepper flakes

Steps:

  • Cook the egg noodles according to package instructions.
  • Drain and rinse under cold running water.
  • Transfer the noodles to a large bowl.
  • In a small bowl, whisk together the vinegar, oil, soy sauce, sesame seeds, ginger, salt, scallion, and, if using, red pepper.
  • Remove the noodles from the refrigerator and mix with the sesame mixture until well coated. Serve cold or at room temperature.

Nutrition Facts : Calories 614.6, Fat 22.1, SaturatedFat 3.8, Cholesterol 95.8, Sodium 1156.3, Carbohydrate 85.6, Fiber 5.3, Sugar 2.8, Protein 19.3

KOREAN SALAD



Korean Salad image

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

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

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

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