Korean Salad Recipes
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
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 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
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
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
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
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
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
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
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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