Korean Salad Recipe - Allrecipes.com
Korean Salad Recipe
  • READY IN 1+ days

Korean Salad

Recipe by  

"I have made this salad for over 30 years and everyone raves about it."

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Ingredients Edit and Save

Original recipe makes 8 Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    1 day 30 mins


  1. In a bowl, mix oil, sugar, ketchup and vinegar. Season with salt and pepper. Cover and chill at least 24 hours.
  2. Place egg in a pot with enough cold water to cover. Bring to a boil and remove from heat. Cover pot and let egg stand in hot water for 10 to 12 minutes. Remove from water, cool, peel and slice.
  3. Place bacon in a skillet over medium heat and cook until evenly brown. Drain and crumble.
  4. In a large bowl, mix eggs, bacon, spinach, water chestnuts, bean sprouts and mushrooms. Toss with dressing just before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jul 15, 2007

I got this recipe about 20 years ago from my mother-in-law. I always make it for summer get-togethers. Lately I have been substituting pre-cooked bacon (it's so easy-just heat in the microwave until crispy). I recommend serving the dressing on the side. That way you can refrigerate any left-overs without the spinach getting soggy.

Most Helpful Critical Review
Dec 31, 2008

I have had this recipe for 30+ years as well. I would not change a thing! We always serve the dressing on the side, which allows those who prefer it a little on the lighter side to achieve their taste preferences! The only problem that we have ever had is that my husband and son like to swipe the crispy bacon off the top, so I always add extra so there is plenty to go around! This salad has been requested every year for every family picnic, Christmas and NY event! DELICIOUS!


18 Ratings

Feb 08, 2007

I made this for a party and it turned out fabulous!!! Everyone loved it and thought it had such a wonderfully tangy dressing. I had to substitute salad greens for spinach because I happened to make it during the spinach scare, but it was still excellent... I plan on making it again soon. It does make too much dressing though, so next time I'll scale it down. You can use the recipe conversion on this site to scale down the number of servings from 8 to 6 and use that for the dressing but keep the other ingredients the same. Thats what I plan on doing.

Jun 01, 2009

The version I've been making for years mixes the dressing in the blender with some onion and then adds a grated boiled egg. And everywhere I take it, everyone raves. My husband's complaint is that I don't make it just for us at home.

Apr 15, 2006

my husband, who is not a fan of salad, loved this one. the flavor combination is so different and good. maybe, there is just a bit too much dressing but that would be my only criticism. i will definitely make and serve this one again.

Nov 11, 2011

Overwhelming dressing, suggest you make it on the side and add it as needed.

Apr 01, 2006

Yes, you certainly have had that recipe for over 30 years because so have I! It is a delicious salad, albeit I would prefer a bit less dressing than what it calls for. I would probably put on 3/4's of what they suggest and use the balance for something else. I will have to to make it again, for sure. Thanks for the memories.

Sep 05, 2007

One of the BEST salads I've ever had, and I've had quite a few. The bacon and boiled egg give this recipe a little more substance than most salads. I added strawberries once and tomatoes the second time. Both worked well! GREAT!


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  • Calories
  • 469 kcal
  • 23%
  • Carbohydrates
  • 26.5 g
  • 9%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 36.7 g
  • 56%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 11.2 g
  • 22%
  • Sodium
  • 664 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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