Korean Barbecue Salad
User Reviews
3.6
26 reviews
Good
-
Prep Time
20 mins
-
Cook Time
10 mins
-
Chill Time
1 hr
-
Total Time
1 hr 30 mins
-
Servings
4
-
Calories
507 kcal
-
Course
Main Course, Salad
-
Cuisine
Korean
Korean Barbecue Salad
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This Korean barbecue inspired bulgogi beef salad is topped with marinated grilled beef and a variety of veggies. A delicious summer meal!
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Ingredients
- 1 lb sirloin steak top
- 9 ounce Korean BBQ sauce Lee Kum Kee Panda Brand packet, for stir fry
- 1 head red leaf lettuce washed, dried, and torn or cut into bite sized pieces
- 1 cup kimchi prepared
- 1 cup radish pickle recipe below
- 1 cup cucumber pickle recipe below
- 1 cup carrot pickle recipe below, spicy
- 1/4 cup bean sprouts any variety you like, fresh
- 4 egg peeled, and halved, hard boiled
radish and cucumber pickle
- 1 watermelon radish cut into thin matchsticks
- 2 cucumbers thinly sliced but not peeled, small, Persian
- 1 cup rice wine vinegar
- 1 cup water
- 2 Tbsp sugar
- 1 tsp black peppercorns
- 1 bay leaf
spicy carrot pickle
- 1 carrot spiralized (or cut into fine matchsticks, large
- 1/2 cup rice wine vinegar
- 1/2 cup water
- 1 Tbsp sugar
- 1 tsp ginger fresh, minced
- 1 tsp red pepper flakes
chili mayonnaise
- 1/2 cup mayonnaise
- 2-3 Tbsp chili paste to taste, or Sriracha sauce
garnish
- 1-2 hot red peppers thinly sliced
- chives or green onions, snipped
- sesame seeds toasted
- cilantro fresh leaves
Instructions
- Slice the steak into thin slices, cutting against the grain. If you like you can put the whole steak in the freezer for an hour to firm it up so it will slice easier. Put the steak slices in a bowl and toss with the Lee Kum Kee Korean Barbecue Sauce to coat well. Cover and refrigerate for at least an hour, or overnight.
- To make the radish/cucumber pickle heat the water, vinegar, sugar, peppercorns and bay leaf in a small saucepan over high heat until it comes to a boil, stirring to dissolve the sugar. Put the veggies in a small bowl or jar and pour the hot pickling mixture over them. Make sure they are completely submerged...if not, add a bit more hot water. Let cool, then cover and refrigerate.
- Make the carrot pickle in the same manner.
- Thread the marinated beef slices onto skewers. Grill the skewers over high heat, either on a charcoal grill or a grill pan on the stove. Flip once you see nice char marks on the meat.
- Arrange the lettuce in a large shallow salad bowl. Put a pile of kimchee in the center. Place the eggs, pickled vegetables, and sprouts around the kimchee. Note: allow some of the pickling liquid to trickle down to 'dress' the lettuce. Lay the beef skewers across the bowl. Garnish with the red pepper slices, snipped chives or green onions, toasted sesame seeds, and cilantro leaves. Serve with the chili mayonnaise.
- To make the mayonnaise, whisk the chili sauce into the mayo, adjusting the amount to your taste.
Nutrition Information
Show Details
Serving
1 salad
Calories
507kcal
(25%)
Carbohydrates
19g
(6%)
Protein
34g
(68%)
Fat
31g
(48%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
14g
(82%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.1g
(5%)
Cholesterol
265mg
(88%)
Sodium
682mg
(28%)
Potassium
934mg
(20%)
Fiber
3g
(12%)
Sugar
13g
(26%)
Vitamin A
8947IU
(179%)
Vitamin C
33mg
(37%)
Calcium
126mg
(13%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 507 kcal
% Daily Value*
| Serving | 1 salad | |
| Calories | 507kcal | 25% |
| Carbohydrates | 19g | 6% |
| Protein | 34g | 68% |
| Fat | 31g | 48% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 265mg | 88% |
| Sodium | 682mg | 28% |
| Potassium | 934mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 8947IU | 179% |
| Vitamin C | 33mg | 37% |
| Calcium | 126mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.6
26 reviews
Good
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