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3.6 from 39 votes

Korean Barbecue Salad

This Korean barbecue inspired bulgogi beef salad is topped with marinated grilled beef and a variety of veggies. A delicious summer meal!

Prep Time
20 mins
Cook Time
20 mins
Chill Time
1 hr
Total Time
1 hr 30 mins
Servings: 4
Calories: 507 kcal
Course: Main Course , Salad
Cuisine: Korean

Ingredients

  • 1 lb top sirloin steak
  • 9 ounce packet Lee Kum Kee Panda Brand Sauce for Korean BBQ Stir Fry
  • 1 head red leaf lettuce washed, dried, and torn or cut into bite sized pieces
  • 1 cup prepared kimchee
  • 1 cup radish and cucumber pickle recipe below
  • 1 cup spicy carrot pickle recipe below
  • 1/4 cup fresh bean sprouts any variety you like
  • 4 hard boiled eggs peeled, and halved
radish and cucumber pickle
  • 1 watermelon radish cut into thin matchsticks
  • 2 small Persian cucumbers thinly sliced but not peeled
  • 1 cup rice wine vinegar
  • 1 cup water
  • 2 Tbsp sugar
  • 1 tsp black peppercorns
  • 1 bay leaf
spicy carrot pickle
  • 1 large carrot spiralized (or cut into fine matchsticks)
  • 1/2 cup rice wine vinegar
  • 1/2 cup water
  • 1 Tbsp sugar
  • 1 tsp minced fresh ginger
  • 1 tsp red pepper flakes
chili mayonnaise
  • 1/2 cup mayonnaise
  • 2-3 Tbsp chili paste or Sriracha sauce to taste
garnish
  • 1-2 hot red peppers thinly sliced
  • snipped chives or green onions
  • toasted sesame seeds
  • fresh cilantro leaves

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Make the carrot pickle in the same manner.
  4. 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.
  5. 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.
  6. To make the mayonnaise, whisk the chili sauce into the mayo, adjusting the amount to your taste.

Nutrition Information

Serving 1 salad Calories 507kcal (25%) Carbohydrates 19g (6%) Protein 34g (68%) Fat 31g (48%) Saturated Fat 6g (30%) Polyunsaturated Fat 14g Monounsaturated Fat 8g Trans Fat 0.1g Cholesterol 265mg (88%) Sodium 682mg (28%) Potassium 934mg (27%) 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

% 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.