Korean Salad with Sesame Dressing Recipe - Allrecipes.com
Korean Salad with Sesame Dressing Recipe
  • READY IN 10 mins

Korean Salad with Sesame Dressing

Recipe by  

"This Salad is usually eaten along with Galbi (Korean BBQ short ribs)"

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Ingredients Edit and Save

Original recipe makes 5 salad servings Change Servings

Directions

  1. Wash, rinse and dry lettuce leaves; cut into bite-size pieces and place in a salad bowl. Slice the white parts of the green onions lengthwise into long thin strips (if they curl as you slice them, they are perfectly thin); add the sliced onions to the salad bowl.
  2. In a small mixing bowl, whisk together the soy sauce, water, white sugar, vinegar, sesame oil, and red pepper flakes.
  3. Directly before serving, pour the dressing over the lettuce and green onions in the salad bowl and toss to coat.
Kitchen-Friendly View
  • PREP 10 mins
  • READY IN 10 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 04, 2009

This salad is generally eaten with Korean BBQ meat. This recipe is a perfect dressing, better than I've had at most Korean BBQ restaurants and I got rave reviews from my friends on this dressing when I made it for our Korean BBQ dinner at home. Even my Korean mother asked me how to make it. Make double and save the rest in tupperware and you can use it as dressing on regular salads for later.

 
Most Helpful Critical Review
Apr 19, 2010

This was tasty, but not quite what I was hoping for (compared to the salad dressing at our favorite Korean BBQ place). I thought it tasted watered down, so next time I'd use less water or none at all. It also didn't need 1 full tablespoon of red pepper flakes, I used about a teaspoon and the heat was fine. I also added some ginger, and next time I might add garlic as well.

 
Apr 30, 2008

I made this recipe for a bridal shower and everyone loved it. I used one head of iceberg lettuce, 1 bag of rice noodles, and one shredded cabbage and broccoli bag for the salad and made the dressing with rice vinager. Thanks for the great recipe!

 
Mar 28, 2011

I doubled the recipe so I can use it as my go-to salad dressing for the next couple weeks. I also added some roasted sesame seed and diced garlic - - a great addition! My lunch tomorrow will be the dressing over soba noodles, sliced leftover chicken breast, shredded carrots, and diced green onions - - can’t wait to try.

 
Sep 16, 2008

This side served in most Korean restaurants - particularly if you are grilling - is one of my favorites. Our 'go to' Korean joint in Seattle - Blue Ginger - makes it spiked with sea salt in addition to the soy sauce which makes it extra tasty. We've made this several times at home, but the Mrs. and I don't agree on level of salt content needed. I'm always trying to sneak an extra bit in when she's not looking ;)

 
Aug 29, 2011

Made the dressing per recipe, but tossed with about 1 1/2 pounds of steamed green beans instead of lettuce. Served with Korean short ribs. Was a big hit at my party!

 
Dec 16, 2010

my absolute favorite dressing. I don't change a thing. Gets even better after a few days of sitting in the fridge, too.

 
Nov 08, 2011

This salad dressing was wonderful! I just used a bagged salad mix instead of the red leaf lettuce and green onions. Also the only things I changed about the dressing were that I omitted the red pepper flakes because I didn't have any and added sesame seeds. It was very tasty!

 

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Nutrition

  • Calories
  • 80 kcal
  • 4%
  • Carbohydrates
  • 6.1 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5.9 g
  • 9%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 740 mg
  • 30%

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

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