Korean Salad Dressing Food

KOREAN GOCHUJANG VINAIGRETTE RECIPE

Steps:

• Enjoy.

KOREAN STYLE SALAD DRESSING

Steps:

• Whisk soy sauce, sugar, water, rice vinegar, sesame oil, and red chile pepper together in a bowl.

KOREAN STYLE SALAD DRESSING

Steps:

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

KOREAN SALAD & DRESSING

Steps:

• 1. Mix together all dressing ingredients.
• 2. Tear spinach leaves into bite-sized pieces.
• 3. Mix rest of salad ingredients.
• 4. Toss in dressing.

KOREAN SPINACH SALAD

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.

MIYEOK MUCHIM (SEAWEED SALAD)

Steps:

• Soak the dried miyeok in cold water per package instructions (usually 10 to 20 minutes) or just until it turns soft and plump. Rinse a couple of times to remove any hidden sand. Drain well and cut into bite sizes. See notes.
• Bring a medium pot of water to a boil. Plunge the miyeok into the water and blanch for a minute. Drain and rinse in the cold water until the miyeok is cool. Drain well, and squeeze out excess water.
• Cut the miyeok into bite size pieces by running a knife through a few times in different directions.
• In a large bowl, mix all the dressing ingredients well until the sugar has dissolved.
• Add the miyeok, cucumber, and radish. Toss well to combine everything together. Serve cold.

KOREAN SALAD

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.

KOREAN SALAD

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.

KOREAN CARROT SALAD RECIPE

Steps:

• Peel the carrots, and julienne them using a mandolin slicer or julienne peeler. You can manually slice them into thin pieces, but using a mandolin slicer will be quicker. The longer the carrot strand, the better.
• Heat the oil in a frying pan, add the onions and fry until caramelized. Remove from heat.
• Add the salt, sugar, black pepper, coriander, cayenne and garlic to the fried onions. Mix until combined.
• Pour hot oil and onions onto the carrot mix well. Add vinegar and refrigerate until it's cool you're ready to serve.

KOREAN CARROT SALAD

Steps:

• Prep carrots. Peel the carrots into long strands-place them in the large bowl.
• Prep onion. Heat skillet on medium-high heat. Add oil, add onions. Cook till caramelized and slightly brown, approx 4-6 minutes. Turn the cooktop off, add garlic, spices, vinegar, sugar, stir.
• Combine Ingredients. Add hot oil with onions and spice to the bowl with carrots. Mix to combine and ensure all carrots are coated in spices.
• Store. Transfer to an airtight glass container or mason jar. Refrigerate for a minimum of 2 hours or till the next day.