Korean Salad Recipe

Name: Korean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup salad oil; 3/4 cup sugar; 1/2 cup ketchup; 1/4 cup vinegar; salt and pepper to taste; 2 eggs; 1 pound bacon; 1 pound fresh spinach, torn; 1 (4 ounce) can water chestnuts, drained and chopped; 1 cup fresh bean sprouts; 8 mushrooms, sliced

Servings: persons

1 cup salad oil
3/4 cup sugar
1/2 cup ketchup
1/4 cup vinegar
salt and pepper to taste
2 eggs
1 pound bacon
1 pound fresh spinach, torn
1 (4 ounce) can water chestnuts, drained and chopped
1 cup fresh bean sprouts
8 mushrooms, sliced

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.

1464

kcal

Calories

113

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup salad oil, 3/4 cup sugar, 1/2 cup ketchup, 1/4 cup vinegar, and more.

Yes, Korean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Korean Salad

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