Bulgogi Salad recipe - ingredients, nutrition and when to eat it
This salad combines soy-seasoned bulgogi with fresh vegetables. The sweet-and-savory beef pairs well with crisp vegetables, making it a good choice for a…
This salad combines soy-seasoned bulgogi with fresh vegetables. The sweet-and-savory beef pairs well with crisp vegetables, making it a good choice for a satisfying lunch or light dinner.
Salads & light · 20 minutes to cook
Nutrition (per 361.2g serving): 318 kcal · protein 24.2g · carbohydrate 19.3g · fat 16g · sodium 1048mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Spread the beef out in a single layer in the pan so it releases less water and the edges brown slightly.
Tips: Add the vegetables after the bulgogi has cooled slightly so they stay crisp.
Tips: Grated pear adds a subtle sweetness and a tender texture to the marinade.
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Ingredients (1 serving)
- Beef (lean) — 120 g
- Lettuce — 70 g
- Onion — 30 g
- Carrot — 20 g
- Cherry tomatoes — 4 pc
- Asian pear — 30 g
- Soy sauce — 0.8 Tbsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Garlic — 1 pc
- Toasted sesame seeds — 1 tsp
- Cooking oil — 1 tsp
- Ground black pepper — 0.1 tsp