Korean Bacon Salad
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This Korean bacon salad is one of my go to weeknight dinners because it comes together in less than an hour. The crispy bacon paired with fresh mixed greens and bright pineapple creates this amazing sweet and savory combination that keeps everyone happy. I love how the gochujang based dressing brings everything together with that perfect kick of spice. Mixed greens are packed with vitamins and minerals, making this salad as nutritious as it is delicious. Best of all, it's simple enough for any home cook to master and budget friendly too.
Ella x
Ingredients
- 250korean bacon
- 200mixed greens
- 150red cabbage
- 100carrots
- 100pineapple
- 50 mLgochujang
- 50 mLrice vinegar
- 20 mLsesame oil
- 20ginger
- 10garlic
- 5salt
- 2black pepper
- 20chopped green onions
- 20crispy garlic
Detail level
Instructions
- 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
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
In a large bowl, combine the mixed greens, red cabbage, carrots, pineapple, and chopped green onions.
- 4
Pour the Gochujang dressing over the salad and toss to combine.
- 5
Slice the cooked Korean bacon into thin strips and add to the salad. Toss again to combine.
- 6
Sprinkle crispy garlic over the top of the salad and serve immediately.
- 7
Garnish with additional green onions and sesame seeds if desired.
- 8
Serve immediately and enjoy!
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