Korean Salad Food
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 CARROT SALAD RECIPE
Steps:
- Peal and Julienne the carrots. In a large bowl, combine carrots and ½ tsp salt. Set aside.
- Finely chop the onion. In a skillet, heat oil. Once hot, sauté the onions until completely cooked and tender. Remove skillet from heat and mix in minced garlic.
- Once the onions are cooled, add in the pepper, remaining salt, paprika, chili powder, sugar, vinegar, and coriander. Mix well.
- Pour everything over the carrots and toss until completely combined. Refrigerate covered at least 2 hours.
- Add fresh herbs and serve.
- Enjoy, friends.
Nutrition Facts : Calories 164 kcal, Carbohydrate 12 g, Protein 1 g, Fat 12 g, Sodium 445 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
KOREAN POTATO SALAD
Provided by Seonkyoung Longest
Time 15m
Yield 8
Number Of Ingredients 10
Steps:
- In a large pot, place potatoes and pour enough cold to water to cover potatoes. Add 1 tsp salt, bring it to boil and cook until potatoes are fully cooked, about 10 to 15 minutes depending on size of chunks.
- Meanwhile, sprinkle 1/2 tsp of salt on cucumber and let it sweat for a couple minutes. Then rinse and squeeze excess water using paper towel, set aside.
- Drain cooked potatoes and while it's still hot, add into a large mixing bowl along with rest of ingredients. Season with 1/2 tsp of salt and pepper and give it a good mix to combine everything together.
- Cover and cool potato salad in a refrigerator at least 30 minutes to an hour before serve. Enjoy!
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 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
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