Warm Korean Salad
Discover a vibrant medley of flavors and textures with this Warm Korean Salad, a comforting twist on traditional salad recipes that combines wholesome vegetables and bold Korean-inspired seasonings. Featuring tender baby spinach, blanched bean sprouts, and sautéed shiitake mushrooms, carrots, and zucchini, this dish is brought to life with a savory dressing of soy sauce, sesame oil, gochugaru, and a touch of honey. Finished with a sprinkle of toasted sesame seeds and fresh green onions, this salad is not only visually appealing but also packed with layers of umami and subtle heat. Ready in just 25 minutes, it’s perfect as a nourishing side dish or a light, satisfying meal. Try this warm, flavorful Korean salad to elevate your weeknight dinners with authentic, comforting flavors!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups Baby spinach
- 2 cups Bean sprouts
- 2 medium, julienned Carrot
- 1 medium, julienned Zucchini
- 1 cup, sliced Shiitake mushrooms
- 3 cloves, minced Garlic
- 2 tablespoons Sesame oil
- 2 tablespoons Soy sauce
- 1 teaspoon Gochugaru (Korean red pepper flakes)
- 1 tablespoon Rice vinegar
- 1 tablespoon Honey
- 1 tablespoon Toasted sesame seeds
- 2 stalks, thinly sliced Green onions
Instructions
Wash and prepare all vegetables: julienne the carrots and zucchini, slice the shiitake mushrooms, and mince the garlic.
Bring a pot of water to a boil. Blanch the bean sprouts for 1-2 minutes, then transfer to an ice bath. Drain and set aside.
Heat 1 tablespoon of sesame oil in a large skillet over medium heat. Sauté the garlic until fragrant, around 30 seconds.
Add the shiitake mushrooms to the skillet and cook for 3-4 minutes until tender. Remove from the skillet and set aside.
In the same skillet, add the carrots and zucchini. Sauté for 2-3 minutes until slightly softened, then remove from the heat.
In a small bowl, whisk together the soy sauce, gochugaru, rice vinegar, honey, and remaining tablespoon of sesame oil to create the dressing.
In a large salad bowl, combine the baby spinach, blanched bean sprouts, sautéed vegetables, and shiitake mushrooms.
Pour the dressing over the salad and gently toss to coat all the ingredients evenly.
Top the salad with toasted sesame seeds and sliced green onions just before serving.
Serve warm and enjoy your flavorful Korean salad as a side or light meal!
Nutrition Facts
Calories |
617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 12.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3205 mg | 139% | |
| Total Carbohydrate | 71.2 g | 26% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 45.6 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 320 mg | 25% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1512 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.
