Korean Green Salad – My Korean Kitchen

  • on 11 August 2020

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!

Korean green salad in a white bowl

What goes in Korean Green Salad

  • Use your choice of mixed greens. I used a mix of butterhead lettuce, baby spinach, arugula (rocket), baby swiss chard, oak lettuce, and a few other varieties I don’t know well. (Some of these were from a spring mix packet from a grocer.)
  • I typically throw some thinly sliced cucumbers, purple onions and apples in there too. They all add nice texture and flavor. I sometimes use nashi pear instead of apple depending on what I have in my fridge.
  • This salad is accompanied by sweet and tangy soy sauce based Korean salad dressing. But if you want a little bit of heat, you can even add some gochugaru (Korean chili flakes) too. It’s nice!
  • Lastly, some people might add a little bit of toasted sesame oil in the dressing, but I opted out to make the salad even lighter and less overwhelming. But I can totally see it working well in the dressing if you want to go for it.

Korean green salad ingredients in a bowl

How to Make Korean Style Green Salad (Lettuce Salad)

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.

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. 

Pouring over salad dressing

What to Serve With

As I already mentioned, it’s great as a Korean BBQ salad. Spicy or non-spicy, you just name it!

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.


How to Store

Once the salad is seasoned with the dressing, it doesn’t store well. Acidity in the dressing will wilt leaves.

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 green salad in a white bowl
  • Combine the salad dressing ingredients in a small bowl. Whisk well until the sugar dissolves. Set aside.

  • Place the main salad ingredients (except for sesame seeds) in a mixing bowl and pour over the salad dressing. Gently toss to coat. Sprinkle sesame seeds sparingly over the salad. Serve.

* If you want to learn more about Korean ingredients, check my essential Korean ingredients list.

Calories: 29kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 301mg | Potassium: 83mg | Fiber: 1g | Sugar: 4g | Vitamin A: 432IU | Vitamin C: 7mg | Calcium: 8mg | Iron: 1mg

I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.


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