December 20, 2017

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Korean Salad

January 12, 2017

INGREDIENTS:

1 bag spinach, cut or torn into bite-sized pieces
1 large can bean sprouts, drained
8-10 bacon strips, cooked, crumbled
3 hard boiled eggs, cubed
1 small can sliced water chestnuts, drained
1/2 cup chopped kimchee (spicy, optional)
2-3 tablespoons black sesame seeds


Dressing:
1/2 cup Ying's Korean BBQ Marinade
1 cup Ying's Yum Yum Sauce

 

 

COOKING INSTRUCTIONS:

 

1. Combine the salad except black sesame seeds in a large bowl and chill.

 

2. Mix Ying's Korean BBQ with Ying's Yum Yum Sauce and chill.

 

3. Before serving, pour the dressing over salad and toss thoroughly. Then sprinkle sesame seeds over the salad.

 

 

Makes about 8 servings. Great to serve with grilled steak or shrimp kabobs marinated with Ying's Korean BBQ.

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