Korean Salad Recipes

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KOREAN SALAD



Korean Salad image

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

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

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

KOREAN POTATO SALAD



Korean Potato Salad image

Korean potato salad is an adaptation of America's most popular potato salad, but has its own identity when using Korean mayonnaise. It's creamy with a hint of sweetness, yet tangy and savory with layers of flavor and a variety of textures.

Provided by lutzflcat

Categories     Salad     Potato Salad Recipes     Creamy Potato Salad Recipes

Time 1h45m

Yield 4

Number Of Ingredients 12

3 medium russet potatoes, peeled and cubed
¼ cup minced carrot
½ medium unpeeled cucumber, thinly sliced
1 teaspoon salt
¼ cup diced red onion
2 hard-boiled eggs
½ small red apple, cored and chopped
1 pinch black pepper to taste
⅔ cup mayonnaise (such as Duke's®)
1 tablespoon gochujang (Korean hot pepper paste), or more to taste
1 tablespoon sesame oil
1 teaspoon finely grated ginger

Steps:

  • Place potatoes in a large pot of salted cold water. Bring to a boil and cook until potatoes are tender, 15 to 20 minutes. Add carrots during the last 3 minutes of cooking. Drain and set aside.
  • Place cucumber slices in a strainer and sprinkle with salt, coating the slices. Let sit for 10 to 15 minutes. Thoroughly rinse cucumbers and transfer to a stack of paper towels or a dry kitchen towel. Give them a good squeeze until most of the moisture is removed. This is an important step if you don't want to end up with a runny dressing.
  • Cut hard-boiled eggs in half, and set aside 1/2 of 1 yolk. Cut egg whites and remaining yolks into small pieces.
  • Place potatoes and carrots in a large bowl. Mash gently by pressing down with the back of a spoon until mostly mashed, but still a bit chunky. Mix in chopped egg, cucumber, red onion, apple, and black pepper.
  • Whisk mayonnaise, gochujang, sesame oil, and ginger together in a bowl; fold into the potato mixture.
  • Grate reserved egg yolk over the potato salad, and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 486.1 calories, Carbohydrate 37.2 g, Cholesterol 119.9 mg, Fat 35.4 g, Fiber 3 g, Protein 7.3 g, SaturatedFat 5.7 g, Sodium 867.9 mg, Sugar 5 g

KOREAN STYLE SALAD DRESSING



Korean Style Salad Dressing image

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

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)

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

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

KOREAN SPINACH SALAD



Korean Spinach Salad image

This delicious salad is a flavorful twist on the classic spinach salad. The sweet and sour dressing has just the right balance and there's a wonderful crunch from the beans and water chestnuts.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 12

1/2 cup canola oil
1/3 cup sugar
1/3 cup finely chopped onion
3 tablespoons ketchup
2 tablespoons white vinegar
Dash pepper
SALAD:
1/2 pound fresh spinach, torn
1 cup canned bean sprouts
1 can (8 ounces) sliced water chestnuts, drained
4 bacon strips, cooked and crumbled
1 hard-boiled large egg, chopped

Steps:

  • Place the first six ingredients in a jar with a tight fitting lid; shake well. Chill until serving., In a large salad bowl, combine the spinach, sprouts and water chestnuts. Just before serving, shake dressing and pour over salad; toss to coat. Sprinkle with bacon and egg.

Nutrition Facts : Calories 239 calories, Fat 18g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 199mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 4g protein.

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Top Asked Questions

How to make Korean cucumber salad?
Step-by-step instructions for Korean Cucumber Salad. Slice cucumbers into thin slices. Around 1/8 inch (3 mm). whole Japanese cucumber. Cucumber slices for Oi Muchim (Korean cucumber salad or side dish) Mix soy sauce, vinegar and sugar in a bowl. Pour soy vinegar into the bowl with cucumbers. Then, add 1/2 tsp chili powder and sesame seeds.
What is a Korean salad?
Korean salads are simple to make but are an essential part of a Korean meal – especially with BBQs to help cut the greasy taste. I am sure you are aware that Korean food is generally known to be bold in flavors and rich in meat dishes.
What is the best way to make salad dressing at home?
Combine garlic, green onion, onion, soy sauce, fish sauce, sugar, vinegar, hot pepper flakes, and toasted sesame oil in a large mixing bowl and mix it well until the sugar is well dissolved. Add the lettuce to the seasoning mixture and mix it gently by hand.
How do you make salad dressing with garlic and soy sauce?
Combine the garlic, soy sauce, vinegar, sugar, red pepper, sesame oil, and sesame seeds in a small bowl and mix. Pour the dressing over the vegetables and toss to combine. Taste for seasoning, adding salt and pepper if needed.

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