Korean Bbq Salad Recipes

PEACHY KOREAN BBQ SALAD

Peachy Korean BBQ Salad image

This main course salad features grilled slices of pork loin, mixed greens, sugar snap peas, fresh peaches, cashews all tossed in an Asian sesame and ginger vinaigrette.

Provided by Smithfield(R)

Categories Trusted Brands: Recipes and Tips Smithfield®

Time 40m

Yield 6

Number Of Ingredients 7

Ingredients

1 Smithfield® Mesquite Seasoned Loin Filet
2 medium (blank)s fresh ripe peaches
1 (7 ounce) package mixed salad greens
1 ½ cups sugar snap peas
1 cup cashews
1 red onion, thinly sliced
2 tablespoons Wish-Bone Light® Asian with Sesame & Ginger vinaigrette

Steps:

Heat charcoal or gas grill to medium.
Grill loin filet about 25 minutes, turning occasionally, until internal temperature reaches 150 degrees F. Cool slightly and thinly slice.
Slice peaches and onion, set aside.
To make salad, layer salad greens, peas, onion, peaches and sliced filet in large bowl. Garnish with cashews. Serve with Asian sesame vinaigrette.

Nutrition Facts : Calories 403.5 calories, Carbohydrate 16.8 g, Cholesterol 62.6 mg, Fat 29.8 g, Fiber 2.8 g, Protein 17.8 g, SaturatedFat 9 g, Sodium 264.5 mg, Sugar 4.1 g

KOREAN BBQ SALAD

KOREAN BBQ SALAD image

Categories Leafy Green Vegetable Side No-Cook Low Fat

Yield Serves 4 as a side or first course salad.

Number Of Ingredients 12

Ingredients

2 heads romaine , washed, dried and chopped
1 bunch watercress, washed and dried
1 box "crunchy sprouts" -- a mix of lentil, garbanzo, azuki, and other. bean sprouts
1 large peeled thinly sliced cucumber, seeded if desired
1 green, yellow or red pepper sliced thinly
1 bag pre-washed and trimmed sugar snap peas, chopped
1 can mandarin oranges in water or light syrup, drained; or sections from 2 clementines or tangerines, peeled and trimmed of white pith
½ c. hard mild white cheese such as fresh Asiago, Monterey Jack, or Queso Blanco shredded
3 TB. Worcestershire sauce
2 TB. soy sauce
juice of ½ lemon
6 TB. olive oil

Steps:

Wash, dry and chop romaine lettuce. Make sure to include some of the darker green leaves -- they have lots of vitamins and add depth to the salad. Add to large salad bowl. Snip watercress into bowl, concentrating on leaves. Stop snipping when you get to stem-only sections. Add crunchy sprouts, and thinly sliced cucumber, peppers, chopped snap peas and shredded cheese. Drain oranges if using canned and add to salad. Add Worcestershire and soy sauces, lemon and olive oil. No need to mix dressing separately! Enjoy.

KOREAN-STYLE BARBECUE SALMON

Korean-Style Barbecue Salmon image

This easy grilled salmon gets its spicy-sweet flavor from a quick marinade that doubles as a basting sauce. Crisp-tender cabbage and rice complete the experience.

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/4 cup gochujang (Korean red chile paste)
2 teaspoons soy sauce
2 teaspoons toasted sesame oil, plus more for drizzling
2 teaspoons fresh lemon juice
2 teaspoons sugar
2 teaspoons grated fresh ginger
1 small clove garlic, grated
1 1/2 pounds skin-on center-cut salmon, cut into 4 fillets
3 tablespoons vegetable oil, plus more for the grill
1/2 head napa cabbage, cut into 4 long wedges
Kosher salt and freshly ground pepper
Sliced scallions and toasted sesame seeds, for topping
Cooked white rice, for serving

Steps:

Make the sauce: Whisk the gochujang, soy sauce, sesame oil, lemon juice, sugar, ginger and garlic in a small bowl.
Prepare the salmon: Remove 3 tablespoons of the sauce to a large bowl and add the salmon; rub all over to coat. Cover and refrigerate 30 minutes. Set aside the remaining sauce for basting.
Preheat a grill to medium high. Oil the grates. Brush the cabbage wedges all over with 2 tablespoons vegetable oil and season with salt and pepper. Remove the salmon from the marinade; pat dry with a paper towel. Season with salt and pepper and brush both sides with the remaining 1 tablespoon vegetable oil.
Grill the salmon, skin-side up, until well marked, 4 to 5 minutes. Flip and brush with the reserved sauce. Grill until cooked through, 3 to 5 minutes. Meanwhile, grill the cabbage wedges, flipping often, until crisp-tender, about 10 minutes. Transfer the salmon and cabbage to plates; sprinkle with scallions and drizzle with sesame oil. Serve with rice.

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