You are here

Korean Bulgogi Salad

Flavors.of.Asia's picture
  Bean sprouts 1⁄2 Pound
  Dried buckwheat noodles/Chinese egg noodles, cooked al dente, rinsed in cold water, drained well 12 Ounce, cooked al dente, rinsed in cold water, drained well (Korean-Style, Also Called Naeng Myun)
  Sesame seed oil/Vegetable oil 1 Tablespoon
  Shichimi togarashi/Vegetable oil To Taste (Also Called Seven-Spice Mixture)
  Sake glazed mushrooms 1 Cup (16 tbs), shredded (1 Recipe)
  Egg crepes 1 , shredded (1 Recipe)
  Red bell pepper 1 Small, ends trimmed, seeded, ribs removed, cut in matchstick julienne strips
  Grilled spicy beef 1 (Korean Style)
  Spinach leaves 1 Bunch (100 gm)
  Green onions 3 , thinly sliced
  Toasted pine nuts 1⁄3 Cup (5.33 tbs)
Red pepper paste dressing
  Garlic cloves 2 Large
  Fresh ginger root slice 2 (1/8 Inch Thick)
  Red wine vinegar 6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
  Soy sauce 2 Tablespoon
  Sesame seed oil 2 Teaspoon
  Brown sugar 2 Tablespoon
  Bean paste 2 Tablespoon (Korean, Also Called Kochu Jang)
  Salt 1 Teaspoon
  Black pepper 6 Dash
  Vegetable oil 2 Cup (32 tbs)
  Dry roasted sesame seeds 2 Tablespoon

Prepare Red Pepper Paste Dressing.
Pour boiling water over bean sprouts in a colander.
Immediately plunge sprouts into iced water; when chilled, drain well.
Spread on a kitchen towel or paper towels to absorb excess moisture.
Pat gently until dry.
Coat noodles with sesame seed oil.
Sprinkle with seven-spice mixture.
In a large bowl, combine bean sprouts, noodles, Sake-Glazed Mushrooms, Egg Crepe and bell pepper.
Cover and refrigerate until needed.
Tear each slice of Korean Style Grilled Spicy Beef in 2 or 3 pieces.
Stir any juices from beef into dressing, if desired.
Cover a large round platter with spinach leaves.
Spoon noodle mixture in a thin layer over spinach leaves.
Mound beef in middle of noodle mixture; sprinkle with green onions and nuts.
Red Pepper Paste Dressing: With motor running of a blender or food processor fitted with the steel blade, drop in garlic and gingerroot.
Process until finely chopped.
Stop machine.
Add vinegar, soy sauce, sesame seed oil, brown sugar, bean paste, salt and black pepper.
With machine running, pour in vegetable oil.
Process just until all vegetable oil has been added and dressing is slightly thickened.
Stir in Dry Roasted Sesame Seeds.
Cover and refrigerate until needed.

Recipe Summary

Difficulty Level: 
Better Buy
Side Dish

Rate It

Your rating: None
Average: 4 (15 votes)
Korean Bulgogi Salad Recipe