Korean Bacon Salad

Instructions

1. 1

   Cook the Korean bacon in a pan over medium heat until crispy, about 10-12 minutes. Remove from heat and set aside to cool.

2. 2

   In a blender or food processor, combine Gochujang, rice vinegar, sesame oil, ginger, garlic, salt, and black pepper. Blend until smooth and set aside.

3. 3

   In a large bowl, combine the mixed greens, red cabbage, carrots, pineapple, and chopped green onions.

4. 4

   Pour the Gochujang dressing over the salad and toss to combine.

5. 5

   Slice the cooked Korean bacon into thin strips and add to the salad. Toss again to combine.

6. 6

   Sprinkle crispy garlic over the top of the salad and serve immediately.

7. 7

   Garnish with additional green onions and sesame seeds if desired.

8. 8

   Serve immediately and enjoy!