This is an old, old recipe! The recipe card with the Korean Salad recipe is actually written in my mother’s writing. I remember her making this recipe a lot! I have forgotten about this Korean Salad and recently made it for a gathering. Everyone loved the salad! I guess what is an old recipe becomes new again with another generation.
It certainly is easy to put together. A little planning ahead is necessary to make the dressing. The recipe says to make it 24 hours ahead. I find that making it in the morning works fine if you just shake it a couple of times to mix the ingredients well or blend in a blender. After all, it is sometimes hard to plan a day ahead, right?
Korean Salad Dressing:
1 cup of salad oil
3/4 cup sugar
1/2 cup ketchup
1/4 cup white vinegar
salt and pepper to taste
1 lb. fresh spinach
1 can water chestnuts, drained and sliced (optional)
1 cup fresh bean sprouts (I never measure, just add what you like)
8-10 fresh mushrooms sliced
1 lb. bacon, fried
2-4 hard-boiled eggs (I like 4 eggs) You may slice or grate them into the salad.
- In a bowl, mix oil, sugar, ketchup and vinegar. Season with salt and pepper. Cover, shake and chill at least 24 hours. If preparing in the morning, put in a sealed container and shake several times during the day or blend in a blender.
- Place egg in a saucepan, cover with water, bring to a boil, and remove from heat. Cover pot and let eggs stand in hot water for 12 minutes. Pour in cold water and let sit until cool. Then peel and slice or grate.
- Cook bacon in a skillet until browned. Drain and crumble.
- In a large bowl, mix eggs, bacon, spinach, water chestnuts, bean sprouts and mushrooms. Toss with dressing just before serving. ( I prefer to pass the dressing and let people add the amount they like. That way, any left-overs are good the next day.)
This salad is hard to improve upon. The dressing has a sweet, tangy flavor and really enhances the taste combinations. Try it and I’m sure you’ll enjoy it!
Have you ever made this recipe?
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