Bulgogi and Sweet Potato Salad recipe - ingredients, nutrition and when to eat it
Sweet and savory bulgogi and tender roasted sweet potato are served over leafy greens.
Sweet and savory bulgogi and tender roasted sweet potato are served over leafy greens. It’s hearty yet fresh, making it a lovely choice for lunch or a light dinner.
Salads & light · 30 minutes to cook
Tips: To cook the sweet potato in a pan as if roasting it, cover the pan and cook over low heat for 8–10 minutes.
Tips: After stir-frying the bulgogi, avoid pouring too much of the sauce left in the pan over the greens to keep the salad fresh.
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Ingredients (1 serving)
- Lean beef — 100 g
- Sweet potato — 0.5 pc
- Baby greens — 2 handful
- Onion — 0.3 pc
- Soy sauce — 1 tsp
- Brown sugar — 1 tsp
- Garlic — 0.5 tsp
- Sesame oil — 0.5 tsp
- Ground black pepper — 1 pinch
- Cooking oil — 1 tsp