Photo: Korea Ministry of Food and Drug Safety

Thai-style Bulgogi Salad

Name: Thai-style Bulgogi Salad
Cuisine: South Korea
Ingredients: 30 g Beef; 20 g Zucchini; 25 g Tomato; 15 g Eggplant; 8 g Onion; 15 g King oyster mushrooms; 3 g Green salad, to taste [Bulgogi dressing] green chili pepper; 3 g Red chili pepper; 1 g Garlic; 1 g Gochugaru (Korean chili flakes); 3 g Lemon juice; 1 g Tabasco; 1 g Rosemary; 1 g Mint; 2 g Curry powder

태국식 불고기 샐러드

Side dish

Side dishesCourse

89kcal · per serving

3/5Spice

No pork

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Recipe

Thai-style Bulgogi Salad

🌶 Spicy 3/5No porkContains: gluten

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

Beef쇠고기
30 g
Zucchini애호박
20 g
Tomato토마토
25 g
Eggplant가지
15 g
Onion양파
8 g
King oyster mushrooms새송이버섯
15 g
Green salad, to taste [Bulgogi dressing] green chili pepper그린 샐러드적당량[불고기 드래싱] 풋고추
3 g
Red chili pepper홍고추
3 g
Garlic마늘
1 g
Gochugaru (Korean chili flakes)고춧가루
↔ No Gochugaru (Korean chili flakes)? Mix 2 parts sweet paprika with 1 part cayenne or red pepper flakes. Less smoky and a bit hotter, so start with half.
🛒 Where to buy: Korean or Asian grocery stores (H Mart, Lotte Plaza), the international aisle of large supermarkets, or online
1 g
Lemon juice레몬주스
3 g
Tabasco타바스코
1 g
Rosemary로즈마리
1 g
Mint민트
1 g
Curry powder카레가루
2 g

Nutrition per serving

89kcal

8.8gCarbs

8.3gProtein

3.1gFat

242mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Prepare the beef as thin slices for bulgogi and season it lightly with salt and pepper.
Cut the zucchini, tomato, eggplant, onion, and king oyster mushrooms into thin strips, then stir-fry them.
Grill the seasoned beef.
Spread rice on a plate, top with the green salad, then add the cooked beef and stir-fried vegetables.
Finally, drizzle with the dressing.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.