====== Bulgogi Salad with Daikon and Cucumber ======
{{tag>Recipe GroundMeat LowCarb 5}}

|  2  | Servings |

^  Qty  ^ Unit ^ Ingredient ^
|  10  | oz | Ground Pork |
|  1  | ea | Romaine heart |
|  2  | cups | Daikon (215 g whole) |
|  1  | ea | Cucumber (175 g) |
|  1  | cup | Shredded Red Cabbage (50 g) |
|  2  | ea | Scallions (40 g) |
|  2  | tbsp | Mayonnaise |
|  2  | tbsp | Sriracha |
|  1  | ea | Garlic clove |
|  1  | ea | Kiwi fruit |
|  1  | tbsp | Worcestershire Sauce |
|  1  | tbsp | Fish sauce |
|  1  | tbsp | Sesame oil |
|  1  | tsp | Sugar |
|  1  | tsp | Chili flakes |

  - Prep
    - Dry the pork
    - Cut romaine into pieces and clean
    - Cut daikon into thin, bite sized pieces
    - Cut cucumber into thin, bite sized pieces
    - Shred the red cabbage (prefer the core, save the outer leaves for other uses)
    - Cut scallions into thin rings, separating the greens and whites
    - Mix the mayonnaise and sriracha
    - Mince garlic to a paste
    - Peel and core the kiwi.  Mince fine.
    - Combine garlic, kiwi, worcestershire sauce, fish sauce, sesame oil, sugar and chili flakes into bugolgi sauce
  - Cook
    - Cook the pork in a hot, lightly oiled pan.  Brown on one size for a couple of minutes.
    - Add white scallions and cook until they begin to soften (2 to 3 minutes)
    - Add the bugolgi sauce and cook, stirring frequently, for 2 to 3 minutes, until meat is cooked and sauce is thickened.
    - Toss lettuce, daikon, cucumber, cabbage and bulgolgi to coat
    - Drizzle sriracha mayonnaise on top.