Time P1DT30m Yield 8 Number Of Ingredients 11 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.
Time 1h45m Yield 4 Number Of Ingredients 12 Steps:
Place potatoes in a large pot of salted cold water. Bring to a boil and cook until potatoes are tender, 15 to 20 minutes. Add carrots during the last 3 minutes of cooking. Drain and set aside. Place cucumber slices in a strainer and sprinkle with salt, coating the slices. Let sit for 10 to 15 minutes. Thoroughly rinse cucumbers and transfer to a stack of paper towels or a dry kitchen towel. Give them a good squeeze until most of the moisture is removed. This is an important step if you don’t want to end up with a runny dressing. Cut hard-boiled eggs in half, and set aside 1/2 of 1 yolk. Cut egg whites and remaining yolks into small pieces. Place potatoes and carrots in a large bowl. Mash gently by pressing down with the back of a spoon until mostly mashed, but still a bit chunky. Mix in chopped egg, cucumber, red onion, apple, and black pepper. Whisk mayonnaise, gochujang, sesame oil, and ginger together in a bowl; fold into the potato mixture. Grate reserved egg yolk over the potato salad, and refrigerate for at least 1 hour before serving.
Time 5m Yield 8 serving(s) Number Of Ingredients 7 Steps:
Combine dressing ingredients and whisk together well, or put in jar with lid and shake well. Store unused portion in refrigerator.
Time 40m Yield 6 serving(s) Number Of Ingredients 11 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.
More about “korean salad recipes”
Time 20m Yield 8 servings. Number Of Ingredients 12 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.
