Bop Salad
Experience the bold fusion of vibrant Korean-inspired flavors with this Bop Salad recipe—a refreshing and hearty dish that's as satisfying as it is nutritious. Packed with crisp romaine lettuce, crunchy bean sprouts, and colorful shredded carrots, this salad takes a delicious twist by incorporating tender jasmine rice, tangy kimchi, and a creamy fried egg with a perfectly runny yolk. The star of the dish is its zesty sesame-ginger dressing, featuring the umami-packed richness of soy sauce, sesame oil, and gochujang, balanced with a hint of sweetness from honey. Topped with crunchy sesame seeds and fragrant green onions, this quick and easy recipe comes together in just 25 minutes, making it ideal for a weeknight dinner or an elevated lunch. Perfect for lovers of Korean cuisine, this salad is both a flavor explosion and a visual feast!
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Recipe Information
Ingredients
- 4 cups Romaine lettuce
- 1 cup Shredded carrots
- 1 medium Cucumber
- 1 cup Bean sprouts
- 1 cup Cooked jasmine or white rice (cooled)
- 1 cup Kimchi
- 1 large Fried egg
- 2 teaspoons Sesame seeds
- 2 stalks Green onions (sliced thinly)
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 tablespoon Rice vinegar
- 1 teaspoon Honey
- 1 teaspoon Ginger (grated)
- 1 clove Garlic (minced)
- 1 teaspoon Gochujang (Korean chili paste)
Instructions
Wash and dry the romaine lettuce, then chop it into bite-sized pieces. Add it to a large salad bowl.
Peel and slice the cucumber thinly. Add the cucumber, shredded carrots, and bean sprouts to the lettuce.
Add the cooled, cooked jasmine rice into the salad bowl, spreading it evenly over the vegetables.
Top the salad with a generous portion of kimchi. Set the bowl aside while you prepare the dressing and egg.
In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, grated ginger, minced garlic, and gochujang. Adjust the seasoning to taste and set the dressing aside.
Heat a small non-stick skillet over medium heat and lightly grease. Crack the egg into the skillet and fry until the whites are fully set, but the yolk remains soft and runny, about 3-4 minutes. Remove from heat.
Drizzle the prepared sesame-ginger dressing over the salad and gently toss to combine.
Top the salad with the fried egg, then garnish with sesame seeds and sliced green onions.
Serve immediately and enjoy the mix of fresh flavors and textures!
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 2267 mg | 99% | |
| Total Carbohydrate | 44.0 g | 16% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 23.0 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 248 mg | 19% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1486 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
