Korean Barbecue Salad

Korean Barbecue Salad


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The only type of salad that's at a barbecue is usually glorified carbs covered in fatty mayonnaise. This Barbecue salad is FULL of superfoods, such as Bok Choy and perfect as a side or main dish.

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Chicago, IL

Time needed

20 min preparation + 10 min cooking

Serving Size / Yield

8 servings


  • 1 head bok choy
  • 1 head Napa cabbage
  • 1/2 pound arugula
  • 1 pound beef rolls (found at most Asian grocery stores, or you can thinly slice steak)
  • 1 tablespoon sesame seeds
  • 2-4 hard boiled eggs
  • 8 scallions
  • 1 zucchini
  • For the Dressing
  • 1 tablespoon crushed red pepper
  • 2 tablespoons brown sugar
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup sesame oil

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Unroll the beef rolls and cut into thick strips. Panfry the beef over medium heat until fully cooked and set aside to cool.

Tear up the bok choy, arugula, and cabbage and place into a large bowl. Thinly slice scallions and quarter the eggs. Slice the zucchini into thin sticks. Toss the scallions, eggs, and zucchini sticks into the bowl with the greens.

To make the dressing, stir together all of the ingredients until the sugar is fully dissolved. Taste for flavor and consistency. If it's too thick, or too intense, mix in a tablespoon of water and check again. Repeat process until it reaches your ideal flavor and consistency.

Add the cooled beef slices to the top of the salad and drizzle the dressing on top. Sprinkle the sesame seeds on top of the salad and enjoy!

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