Korean Salad Recipe

Korean Salad Recipe

  • 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.
Recipe of the Day|