Refreshing Bulgogi Salad
A Perfect Dish When You Lack Appetite: Making Bulgogi Salad
Recently, my eldest daughter listed the foods she wanted to eat. As a student preparing for exams, she might have been using her declining energy as an excuse to ask for her favorite dishes. When I happened to make one of the items on her list, she said, ‘Mom, I’ve been asking for this for a year, and you’re finally making it!’ The bulgogi salad I made this time used pre-marinated bulgogi from the store. However, if you have bulgogi meat at home, you can marinate it yourself for an even more delicious result. If you already have marinated bulgogi, it’s even easier to prepare. The recipe is simple, so please give it a try – it’s truly delicious. First, let me introduce the ingredients.
Salad Ingredients- Bulgogi meat 200g
- Salad greens 2 handfuls
- Lemon zest, a little
- Onion 1/8
Bulgogi Marinade- 1.5 Tbsp onion juice
- 1 Tbsp sugar
- 2 Tbsp soy sauce
- 0.5 Tbsp minced garlic
- Pinch of black pepper
- 0.5 Tbsp sesame oil
Dressing- 5 Tbsp olive oil
- 2 Tbsp whole grain mustard
- 2 Tbsp lemon juice
- 2 Tbsp vinegar
- 2 Tbsp sugar
- Pinch of salt
- Pinch of black pepper
- 1.5 Tbsp onion juice
- 1 Tbsp sugar
- 2 Tbsp soy sauce
- 0.5 Tbsp minced garlic
- Pinch of black pepper
- 0.5 Tbsp sesame oil
Dressing- 5 Tbsp olive oil
- 2 Tbsp whole grain mustard
- 2 Tbsp lemon juice
- 2 Tbsp vinegar
- 2 Tbsp sugar
- Pinch of salt
- Pinch of black pepper
Cooking Instructions
Step 1
I used pre-marinated bulgogi, which is very convenient these days. If you don’t have any, you can marinate your own bulgogi meat with the following sauce: combine ‘1.5 Tbsp onion juice, 1 Tbsp sugar, 2 Tbsp soy sauce, 0.5 Tbsp minced garlic, a pinch of pepper, and 0.5 Tbsp sesame oil’. Marinate for at least 30 minutes for the best flavor.
Step 2
Thinly slice 1/8 of an onion into fine shreds. To remove the sharp, pungent taste, soak the shredded onion in cold water for about 10 minutes. This will make it crispier and milder.
Step 3
Wash the salad greens thoroughly under running water and pat them dry. Prepare them by tearing or cutting them into bite-sized pieces. I used romaine lettuce and baby greens, but romaine lettuce would also be excellent for a satisfying crunch.
Step 4
Lemon zest is made by finely grating or julienning the yellow part of the lemon peel. Sprinkle a small amount over the salad for a bright, fragrant citrus aroma that enhances the overall flavor. Prepare it very thinly and in small quantities.
Step 5
Now, let’s make the delicious dressing for the salad. If making dressing from scratch seems like too much effort, feel free to use a store-bought olive oil dressing. In a bowl, combine ‘5 Tbsp olive oil, 2 Tbsp whole grain mustard, 2 Tbsp lemon juice, 2 Tbsp vinegar, 2 Tbsp sugar, a pinch of salt, and a pinch of pepper’. Whisk everything together well until thoroughly combined. You’ll have a smooth, tangy dressing ready to go.
Step 6
It’s time to cook the bulgogi! When stir-frying the bulgogi for this salad, it’s crucial to cook it over high heat until it’s well-browned and most of the moisture has evaporated. This ensures the bulgogi stays tender and doesn’t make the salad soggy. Lightly oil a pan and cook the bulgogi over high heat, stir-frying quickly. Once cooked, spread the bulgogi on a plate to cool completely.
Step 7
Finally, arrange the fresh salad greens on a serving plate. Top generously with the cooled bulgogi, and sprinkle the prepared lemon zest over it. Drizzle with the homemade dressing, and your delicious Bulgogi Salad is ready! The wonderful combination of fresh vegetables, savory bulgogi, and tangy dressing is truly delightful. Enjoy every bite!
