Korean Bbq Salad Recipes

Steps:

• Rinse bean sprouts in cold water and discard any bad sprouts.
• Bring a pot of lightly salted water to a boil over high heat. Plunge bean sprouts and cabbage into the pot and let boil for 3 to 4 minutes.
• Meanwhile, whisk rice vinegar, sesame oil, sugar, sesame seeds, fish sauce, and garlic together in a bowl for dressing.
• Drain water from the pot and run cold water on the sprouts for 1 to 2 minutes. Squeeze bean sprouts with your hands to remove excess water. Place sprouts and cabbage into a mixing bowl and add carrot, green onion, and dressing; mix well.

Steps:

• Wash, rinse and dry lettuce leaves; cut into bite-size pieces and place in a salad bowl. Slice the white parts of the green onions lengthwise into long thin strips (if they curl as you slice them, they are perfectly thin); add the sliced onions to the salad bowl.
• In a small mixing bowl, whisk together the soy sauce, water, white sugar, vinegar, sesame oil, and red pepper flakes.
• Directly before serving, pour the dressing over the lettuce and green onions in the salad bowl and toss to coat.

Steps:

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

Steps:

• Wash, dry and chop romaine lettuce. Make sure to include some of the darker green leaves -- they have lots of vitamins and add depth to the salad. Add to large salad bowl. Snip watercress into bowl, concentrating on leaves. Stop snipping when you get to stem-only sections. Add crunchy sprouts, and thinly sliced cucumber, peppers, chopped snap peas and shredded cheese. Drain oranges if using canned and add to salad. Add Worcestershire and soy sauces, lemon and olive oil. No need to mix dressing separately! Enjoy.

Steps:

• In a medium bowl, stir together vinegar, black pepper, and red pepper flakes.
• Heat oil in a saucepan over medium-high heat. Stir in sesame seeds, and reduce heat to medium. Cook until seeds are brown, about 5 minutes. Remove seeds with a slotted spoon, and stir into vinegar mixture. Mix in cucumber, green onions, and carrot. Cover, and refrigerate at least 5 minutes.