Bulgogi Salad with Daikon and Cucumber

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