This simple green onion salad is a must-have side dish for Korean BBQ grilled meats because it brings out the meat's flavor and cuts out the fatty taste. It takes less than 10 minutes to make and is ready to serve. Do not toss it too soon because it will wilt.
If green onion is too pungent for you, try this easy salad with any protein dish. It is a great way to eat lettuce and other aromatic veggies like Perilla and Chrysanthemum leaves. You can use any kind of lettuce, from green leaf to butter lettuce.
A variant of my popular Korean Cucumber Salad (Oi Muchim) without soy sauce or strong ingredients like garlic or green onion, this five-minute meal lets you enjoy the sweet, refreshing taste and crunch of fresh cucumber.
This quick and easy kimchi salad recipe uses any cabbage in season and can be made in minutes. It is sure to impress your Korean food-loving friends and satisfy any kimchi cravings.
This Korean salad pairs garlicky fresh chives with a sweet, tangy, and salty soy vinegar dressing. It is a perfect side dish to Korean BBQ or heavy meat meals.
This salad is best made with soft, young baby or Shanghai bok choy and tossed with a spicy, acidic, and sweet dressing that is full of Korean spices but not as fiery as kimchi.
If you did not like tofu because it was bland, try this salad. Fresh raw tofu soaks up the sweet and tangy mustard soy honey dressing, while iceberg lettuce, corn, and daikon sprouts add crunch. It is cooling and refreshing.
Jellyfish's chewy and crunchy texture pairs well with julienned carrot and cucumber, and the sweet and spicy vinaigrette brings everything together. This salad may be made ahead for a party and garnished shortly before serving.
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