Best 20 Korean Salad Recipes

KOREAN BEAN SPROUT SALAD

Steps:

• Rinse bean sprouts in cold water and discard any bad sprouts.
• Bring a pot of lightly salted water to a boil over high heat. Plunge bean sprouts and cabbage into the pot and let boil for 3 to 4 minutes.
• Meanwhile, whisk rice vinegar, sesame oil, sugar, sesame seeds, fish sauce, and garlic together in a bowl for dressing.
• Drain water from the pot and run cold water on the sprouts for 1 to 2 minutes. Squeeze bean sprouts with your hands to remove excess water. Place sprouts and cabbage into a mixing bowl and add carrot, green onion, and dressing; mix well.

KOREAN STYLE SALAD DRESSING

Steps:

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

RUSSIAN CARROT SALAD (KOREAN-STYLE)

Steps:

• Place carrots in a large bowl. Sprinkle garlic over carrots.
• Mix vinegar, sugar, and salt together in a small bowl.
• Heat oil in a skillet over medium heat. Cook and stir onion in hot oil until soft and translucent, 5 to 7 minutes. Stir coriander and cayenne pepper into the onion; add to carrot mixture and toss. Pour vinegar dressing over carrot mixture; toss to coat.
• Transfer carrot salad to a dish with a tight-fitting lid, cover, and refrigerate 4 to 24 hours, tossing salad several times while it marinates.

KOREAN POTATO SALAD

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.

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 WITH SESAME DRESSING

Steps:

• Wash, rinse and dry lettuce leaves; cut into bite-size pieces and place in a salad bowl. Slice the white parts of the green onions lengthwise into long thin strips (if they curl as you slice them, they are perfectly thin); add the sliced onions to the salad bowl.
• In a small mixing bowl, whisk together the soy sauce, water, white sugar, vinegar, sesame oil, and red pepper flakes.
• Directly before serving, pour the dressing over the lettuce and green onions in the salad bowl and toss to coat.

SPICY KOREAN CUCUMBER SALAD

Steps:

• Wash and slice cucumber into 1/4 - 1/8" pieces. Discard ends.
• Spread cucumber slices onto cutting board. Sprinkle with salt and let sit for at least 15 minutes. You should see water start to form on them.
• Meanwhile, mix all other ingredients well in a 1.5 Quart mixing bowl. (Use 1/2 cup Rice Vinegar for small to medium size cucumber, 3/4 for larger one).
• Press cucumber slices with paper towel or cheesecloth to remove water.
• Put cucumbers in bowl and stir so they become coated.
• Let marinate at least 1 hour before serving. Cucumbers may start to become a bit limp, but do not let them get soggy due to the vinegar.
• To store, place cucumbers in a plastic container with only a little liquid, and leave in the refrigerator.
• This recipe serves about 4 for banchan (side dish). Cooking time is marinating time. Add or subtract ingredients to taste. Try green onion or more garlic.

KONA K'S KOREAN-STYLE POTATO SALAD

Steps:

• Cube potatoes, and boil along with carrot until they are very tender.
• Remove potatoes and carrot from water and mash with a fork. A few lumps are okay-- they do not have to be mashed potato consistency.
• Chop cucumber, onion, eggs, apple and deli ham into small pieces (remove seeds from apple). Add to potato-carrot mixture.
• Slowly stir in mayo, and mix well. Continue adding mayo until desired consistency is reached (salad should be creamy and soft).
• Add salt and pepper, to taste.
• Chill well before serving.

KOREAN BOILED BEAN SPROUTS SALAD

Steps:

• Bring water to a boil in a medium pot. Pour in bean sprouts and cover the pot. Cook until tender, about 30 seconds. Drain and rinse with cold water. Transfer to a salad bowl.
• Add green onions, garlic, chili powder, soy sauce, sesame oil, and salt to the bowl with the bean sprouts and mix.

MUSANGCHAE, DAIKON (WHITE RADISH) SALAD, LIKE KOREAN RADISH KIMC

Steps:

• Peel the radish and cut into really thin strips. I use a Japanese mandolin with a medium shred blade for this.
• Place the radish in a medium bowl and mix with the red pepper powder.
• Add the sugar, salt, green onion and garlic, stir to combine.
• Sprinkle the radish mixture with the vinegar and mix well.
• Let sit for a few minutes, taste, and adjust if needed, sometimes more vinegar or sugar is needed. It often depends on the sweetness of the radish itself.
• Refrigerate until ready to serve.

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.

EASY KOREAN CUCUMBER SALAD

Steps:

• Thinly slice cucumber.
• In a bowl, mix sliced cucumber with soy sauce, sesame oil, rice vinegar and chili powder.
• Toast sesame seeds in a dry pan until fragrant, let cool and sprinkle over cucumber salad.
• Chill salad for at least 30 minutes before serving.
• You might want to add some salt, so try for saltiness before serving because the soy sauce amount isn't very high. You can also add more chili powder if you want some more heat.

KOREAN CARROT AND CUCUMBER SALAD

Steps:

• Combine first 7 ingredients in a large bowl, stirring well with a whisk.
• Add cucumbers and carrots and toss to coat.
• Sprinkle with sesame seeds.

KOREAN BEEF SALAD

Steps:

• Mix first six ingredients in large bowl until sugar dissolves. Add beef and toss to coat. Marinate for up to four hours.
• Toss beef with salad ingredients to serve.
• A squeeze of lime is good on this too.

KOREAN FIRE BEEF SALAD

Steps:

• Place rump roast in a slow cooker. Cover with water; add garlic and salt. Cook on Low, or 250 degrees F (120 degrees C) until very tender, 8 hours to overnight. Shred roast.
• Combine vegetable oil, rice vinegar, sugar, garlic, salt, and pepper to make salad dressing. Let sit at room temperature while you make the sauce.
• Heat sesame oil in a frying pan over medium heat. Add sesame seeds, soy sauce, green onions, sugar, salt, and pepper; saute for about 1 minute. Add shredded beef and coat well with sauce. Simmer until heated through, 5 to 8 minutes.
• Toss lettuce with dressing. Serve beef and sauce on top.

KOREAN PASTA SALAD

Steps:

• Cook the egg noodles according to package instructions.
• Drain and rinse under cold running water.
• Transfer the noodles to a large bowl.
• In a small bowl, whisk together the vinegar, oil, soy sauce, sesame seeds, ginger, salt, scallion, and, if using, red pepper.
• Remove the noodles from the refrigerator and mix with the sesame mixture until well coated. Serve cold or at room temperature.

POACHED EGG AND CHICKEN SALAD WITH KOREAN GOCHUJANG VINAIGRETTE

Steps:

• Whisk olive oil, sesame oil, brown sugar, 2 tablespoons vinegar, gochujang, and black sesame seeds together in a bowl. Cover vinaigrette with plastic wrap and chill.
• Mix chicken and spinach together in a large bowl. Divide salad among 4 serving plates.
• Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to bring water to a gentle simmer; add 1 tablespoon vinegar and salt. Crack each egg into an individual bowl or cup then gently slip into the water at 10- to 15-second intervals. Cook eggs until the whites are firm and the yolks have thickened but are not hard, about 3 minutes. Remove the eggs from the water with a slotted spoon, draining water, and place one poached egg on each salad.
• Drizzle vinaigrette over salad and serve.

KOREAN-INSPIRED GRILLED WINGS WITH CUCUMBER-KIMCHI SALAD

Steps:

• Blend pear juice, soy sauce, gochugaru, sesame oil, ginger, brown sugar, and garlic in a blender until smooth.
• Season wings on all sides with 1 tsp. salt, then transfer to a large resealable bag. Pour two-thirds of marinade over chicken in bag, seal, and toss to coat. Transfer remaining marinade to a small bowl and chill. Let chicken sit at room temperature at least 20 minutes or chill overnight.
• Prepare a grill for medium heat or heat a grill pan over medium. Working in batches if needed, grill wings, turning occasionally, until skin is crisp and lightly charred, 15-20 minutes.
• Meanwhile, let reserved marinade come to room temperature. Toss cucumbers, kimchi, vinegar, all but a small handful of scallions (save those for topping), and remaining 1 tsp. salt in a large bowl. Let sit 10-20 minutes. Top with sesame seeds.
• Transfer wings to a medium bowl. Add reserved marinade and toss to combine. Serve wings with cucumber-kimchi salad and rice alongside. Top with reserved scallions.

MORKOVCHA (RUSSIAN KOREAN CARROT SALAD)

Steps:

• Make this salad a day before you plan to eat it. It needs to marinade overnight. You will need about 1 pound of carrots, cleaned and peeled, the longer the better. Use a mandoline to slice them into thin, spaghetti-like strands. Place in a large bowl. Mince 2 garlic cloves; add to the carrots. Sauté a small, diced onion in about ¼ cup of sunflower oil until the onion is soft and translucent. Add 2 tbs. of whole coriander seeds and cayenne pepper to taste (I used about ¼ tsp.) toward the end of the cooking time. When the onion is done, immediately add it and any leftover oil to the carrots; toss. In a bowl, mix 3 tbs. of white vinegar, 2 tsp. of sugar, and 1 tsp. of salt. Add dressing to the salad, and mix well. You can also another handful of whole coriander seeds. Refrigerate 4-5 hours; preferably overnight.

LETTUCE AND CHIVE SALAD, KOREAN STYLE (MARK BITTMAN)

Steps:

• Make dressing by combining sesame oil, red pepper flakes, soy sauce, vinegar, garlic, sugar, and about 1 tablespoons water.
• Wash and dry chives, then cut into 1-2 inch links; toss with the lettuce, then pour the dressing over all and toss again.
• Garnish with sesame seeds and serve immediately.