recipes:bulgogi-salad-with-daikon-and-cucumber
Bulgogi Salad with Daikon and Cucumber
| 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.
recipes/bulgogi-salad-with-daikon-and-cucumber.txt · Last modified: 2021/05/28 23:05 by sking
