Korean Recipes Salad
Learn how to make Korean style green salad. Or you could call it Korean lettuce salad since there is so much lettuce in it!
It’s so easy and quick to make. This salad will compliment well any type of grilled Korean BBQ meat, so make some at your next Korean BBQ gathering!
Making Korean style green salad is super easy! Simply place all the main salad ingredients in a mixing bowl then pour over the salad dressing. Gently toss to coat.
Korean Beef And Pickled Vegetables Salad
I like to add toasted sesame seeds at the end of the process because I find that the dressing gets coated more evenly this way.
But you could also simply serve it as a side dish with steamed rice. I’ve been serving it with my latest favorite – Korean purple rice and chicken bulgogi and it’s been great.
If you’re planning ahead for a BBQ or something else, store the prepared ingredients separately and combine with the dressing just before serving.
Korean Beef And Cabbage Salad With Gochujang Dressing Recipe
Calories: 29 kcal | Carbohydrates: 6 g | Protein: 1 g | Fat: 1 g | Saturated Fat: 1 g | Sodium: 301 mg | Potassium: 83 mg | Fiber: 1 g | Sugar: 4 g | Vitamin A: 432 IU | Vitamin C: 7 mg | Calcium: 8 mg | Iron: 1 mg
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Vegan Bulgogi Lettuce Wraps
Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!
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Korean Simple Salad
I'm Sue, the author/cook/photographer behind My Korean Kitchen. Here I talk all about my love and passion for Korean food and Korean fusion food.Sangchu Geotjeori (Korean Lettuce Salad) is the easiest and tastiest side dish for your grilled meat! Savory, sweet, little spicy! Toss together in just 10 minutes.
I have to admit salad is not my favorite food. I like vegetables, but mostly cooked ones, like steamed bak choi, sautéed green beans, and stir-fry snow peas. Growing up, I don’t recall ever eating salad. The only salad that my mom made is a fruit salad. Mango, apple, orange with miracle whip. Hahaha! Yup, it is weird, but I love it! But yes, that is all the “salad” I have eaten for 16 years. After coming to the States, I have realized that salad is a common thing here. It is on almost every menu. I have eaten many of them, but still not the list of my favorite things.
Even though I don’t like salad much, this Korean lettuce salad is an exception. I first tried sangchu geotjeori in a Korean BBQ restaurant. Each table gets a big bowl of salad. The salad is supposed to be eaten with the meat. I tried that and I fell in love with the flavors. It is refreshing and it goes perfectly with all the grilled bulgogi (marinated beef) and galbi (Korean short ribs). I really enjoy this salad and always ask for a refill in restaurants.
Korean Cucumber Salad (oi Muchim)
To make this salad, you need one special ingredient, gochugaru. It is coarsely ground Korean chili flakes. Little spicy, sweet and smokey. It added great flavors to the salad. Since I don’t eat too spicy, I used about 1/2 teaspoon only. Feel free to add more for your likeness. You can find gochugaru in Korean supermarkets or online.
The salad dressing can be easily put together. Soy sauce, sugar, garlic, apple cider, sesame oil and gochugaru. Whisk and pour over the red lettuce. It tastes a bit spicy, savory, and sweet with a little acidity. Serve with grilled marinated galbi (Korean short ribs) or any kind of grilled meat. The salad cleanses the palate and bring in the very needed freshness to a hearty meal. Nothing fancy but so delicious!This Korean Lettuce Salad is a wonderfully delicious side dish to any grilled meats – especially unseasoned grilled meats. The salty, vinegary and slightly sweet chili flavors really help break up any greasy taste of meats while still highlighting the meaty flavor. Korean BBQ restaurants often serve some variation of this salad with BBQ meats using different greens so you probably have tasted some variation before. Whenever we have a Korean style BBQ at home, this side salad is our favorite especially if we grill pork or beef.
The funny thing about this Korean lettuce salad is that it’s so simple and easy to make that it often doesn’t even appear in most Korean cookbooks. It may be too simple and easy to some but for those of you who are not very familiar with Korean food or seasonings, I thought it is definitely worth a post in my Korean food blog. Besides grilled meats, the Korean lettuce salad also goes great with just plain rice as part of a very healthy low calorie meal.
How To Enjoy Ssam Korean Lettuce Wraps • Hip Foodie Mom
The salad is usually called by two names: 상추 겉절이 (Sangchoo Geotjeori or Keotjeori) or 상추 무침 (Sangchoo Moochim). Sangchoo means lettuce. Geotjeori (겉절이) literally means to pickle (jeori) the outside (geot) which is different from pickling the vegetable all the way through (for 8 hrs or more) as you do with cabbages when making Cabbage Kimchi. Moochim comes from the verb ” moochida(무치다)” which means to toss and mix the ingredients with some type of seasoning or sauce.
This Korean Lettuce Salad is a wonderfully delicious side dish to any grilled meats – especially unseasoned grilled meats. The salty, vinegary and slightly sweet chili flavors really help break up any greasy taste of meats while still highlighting the meaty flavor.
Do not worry about drying the greens (i.e. no need to use salad spinners) because any extra water on the leaves will dilute the dressing to make it taste just right.
Korean Radish Salad
This Korean soy dressing (Kitchen sink yangnyeom jang) works great for all kinds of greens. Romaine lettuce is one of my favorite because it’s a bit sweet and crunchy which stands up well to the salty soy dressing. Greens that have a more grassy and bitter taste (as opposed to iceberg lettuce which has little flavor) all work well with this dressing.
Calories: 48 kcal (2%) | Carbohydrates: 6 g (2%) | Protein: 1 g (2%) | Fat: 1 g (2%) | Sodium: 480 mg (21%) | Potassium: 148 mg (4%) | Fiber: 1 g (4%) | Sugar: 4 g (4%) | Vitamin A: 660 IU (13%) | Vitamin C: 2.6 mg (3%) | Calcium: 32 mg (3%) | Iron: 0.9 mg (5%)
Did You Make This? I love seeing what you’ve made! Tag me on Instagram at @ or # and don’t forget to leave a comment & rating below!15 quick and easy Korean salads to go with any meals, including vegan recipes, kimchi-like salads, hearty salads with protein or noodles, and creamy salads that kids will love.
Korean Style Salad Dressing Recipe
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. To balance that out, a Korean meal is typically served with many mild vegetable side dishes (known as banchan) and salads.
The great thing about these Korean salads is that they are quick and easy to make. They are usually tossed in a light tangy dressing that complements other complex dishes or made with naturally sweet ingredients to go with spicy dishes. So, Korean salads are great with any meals and come in variations that are suitable for everyone, including kids. In this round-up, I’ve put together a collection of quick and easy Korean salads for you to try and keep as an easy addition to your everyday meal whenever you feel you are missing some FRESH ingredients.
A must-have side dish to accompany Korean BBQ grilled meats, this easy green onion salad helps bring out the flavor of the meat while also cutting out the fatty taste. The recipe calls for simple ingredients, and it can be ready in less than 10 minutes. Make this your go-to salad but don’t toss it too early because they will wilt quickly.
Korean Bean Sprouts As A Side Salad
If green onion is too pungent for
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