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!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

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

Directions

Step 1

Wash and prepare all vegetables: julienne the carrots and zucchini, slice the shiitake mushrooms, and mince the garlic.

Step 2

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.

Step 3

Heat 1 tablespoon of sesame oil in a large skillet over medium heat. Sauté the garlic until fragrant, around 30 seconds.

Step 4

Add the shiitake mushrooms to the skillet and cook for 3-4 minutes until tender. Remove from the skillet and set aside.

Step 5

In the same skillet, add the carrots and zucchini. Sauté for 2-3 minutes until slightly softened, then remove from the heat.

Step 6

In a small bowl, whisk together the soy sauce, gochugaru, rice vinegar, honey, and remaining tablespoon of sesame oil to create the dressing.

Step 7

In a large salad bowl, combine the baby spinach, blanched bean sprouts, sautéed vegetables, and shiitake mushrooms.

Step 8

Pour the dressing over the salad and gently toss to coat all the ingredients evenly.

Step 9

Top the salad with toasted sesame seeds and sliced green onions just before serving.

Step 10

Serve warm and enjoy your flavorful Korean salad as a side or light meal!

Nutrition Facts

Serving size	(832.2g)

Amount per serving	% Daily Value*
Calories	617.4

Total Fat 33.3g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat 12.0g
Cholesterol 0mg	0%
Sodium 3204.6mg	0%
Total Carbohydrate 71.2g	0%
Dietary Fiber 15.9g	0%
Total Sugars 45.6g
Protein 18.4g	0%

Vitamin D 12.6IU	0%
Calcium 319.6mg	0%
Iron 9.0mg	0%
Potassium 1512.3mg	0%

*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.

Source of Calories

Fat: 45.5%

Protein: 11.2%

Carbs: 43.3%