Korean Salad Dressing Recipes

KOREAN STYLE SALAD DRESSING

Steps:

• Combine dressing ingredients and whisk together well, or put in jar with lid and shake well. Store unused portion in refrigerator.

KOREAN STYLE SALAD DRESSING

Steps:

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

KOREAN SALAD & DRESSING

Steps:

• 1. Mix together all dressing ingredients.
• 2. Tear spinach leaves into bite-sized pieces.
• 3. Mix rest of salad ingredients.
• 4. Toss in dressing.

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 GOCHUJANG VINAIGRETTE RECIPE

Steps:

• Enjoy.

KOREAN SALAD

Steps:

• Dressing: Dice the onion.
• In Blender: add oil, sugar, vinegar, worcestershire sauce, and onion.
• Blend well.
• Chill.
• Salad: Slice bacon crosswise.
• Fry and drain.
• Wash, stem and drain spinach.
• Drain water chestnuts and bean sprouts.
• Dice eggs.
• Layer salad by placing spinach in large bowl.
• Then top with bean sprouts, water chestnuts, bacon, and then eggs.
• Serve with dressing.

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.