Tired of facing the same old boring leafy greens? Try out these Korean salads for an exciting change!
Korean cuisine always has a way of making the healthiest food the most delicious. And these Korean salads are no different.
But don’t get it twisted. Korean salads are for more than just Korean-inspired meals.
They’re fresh, versatile, and packed with nutrient goodness. Beef, chicken, you name it. These salads go with it.
Every bite will have you glowing from the inside out. Don’t believe me? Give these Korean salads a try and see for yourself!
This crunchy, fresh Korean spicy green onion salad is simple and elegant.
Known as paejori, and literally translating to “seasoned green onion,” this dish certainly packs in the spices.
That’s all thanks to gochugaru, or Korean chili flakes.
If you don’t feel like cutting up all those green onions, you’re in luck. Plenty of Asian supermarkets sell pre-sliced green onions.
That means all you have to do is season and go!
Now, this steamed eggplant side dish is one of Korea’s most popular. It’s healthy, flavorful, and easy to whip up in just 10 minutes.
In Korea, “namul” is the broad name used for seasoned vegetable side dishes. And “gaji” means eggplant. The more you know!
Again, the secret spice in this Korean side dish is gochugaru. It’s pretty spicy. So, use a little less if you want to tone down the heat.
If you love Korean barbeque, you need this fresh Korean green salad. It’s the perfect light bite to pair with salty, savory grilled meats.
You can use a huge variety of leafy greens in this salad. Whatever you have on hand, throw it in!
The secret that brings all the green veggies together is a yummy Korean salad dressing.
It’s made with soy sauce, sugar, rice vinegar, and Korean fish sauce. It makes this salad lovely and sweet, yet terrifically tangy. Delish!
Vinegar-flavored, sweet salads are perfect for breaking up the greasiness of grilled meats.
And this side salad goes wonderfully with grilled pork and beef.
A dressing made from soy sauce, vinegar, and sugar coats each and every leaf. It leaves no bite untouched with tastiness.
Red leaf lettuce, perilla leaves, and stalks of chrysanthemum leaves make up the bulk of this salad.
It’s crispy, crunchy, and smothered in yummy sauce. Perfection!
Sigeumchi namul is a simple Korean side dish made with spinach. And when I say simple, I mean it’s really simple.
All you have to do is blanch the spinach and season it.
This is one of the easiest Korean side dishes, or “banchan” to prepare. And it’s also one of the most delicious.
Season your blanched spinach with salt, garlic, sesame oil, and sesame seeds.
Be sure you squeeze out as much water as you can from the blanched spinach. This makes sure that that tasty seasoning really soaks in.
Miyeok is a kind of a large seaweed that’s popular in Korean cuisine.
Traditionally, to make Miyeok Julgi, you cut the stems out and slice them super finely.
The key to this dish is getting your hands on some quality seaweed stems.
You can typically find this at your local Asian supermarket, or even online. So, keep your eyes peeled!
Now, it’s very important to not cook your seaweed for too long or at a low temperature.
If the heat is too high, the stems turn all slimy. And no one wants a mouth full of slime.
Need a tasty side salad but only have 5 minutes? No worries, this simple Korean cucumber salad has you covered.
These seasoned cucumbers are so deliciously snack-worthy. They work fantastic as a side for grilled meats or stews.
If you love spicy foods, be sure to add a little extra chili powder to the seasoning mixture.
Always mix and taste, otherwise, you might blow yourself away with heat!
Kimchi lovers are going to adore this baby bok choy kimchi salad.
And there’s no need to wait for ages for the fermentation process. This fresh kimchi is ready in a flash.
Geotjeori is a type of kimchi that is salted and not fermented. It’s quick and easy to prepare, making it a great traditional kimchi substitute
This dish has so much delicacy. The small bok choy bites are deliciously tender while still having a lovely, crunchy bite to them.
This gorgeous tofu salad with iceberg lettuce tastes as good as it looks.
It’s packed with sweet corn and daikon sprouts and smothered in a hot mustard soy honey dressing.
Who said tofu was boring? With this zesty dressing, you’ll never think that again!
Delicious on its own or paired with Korean food, this salad is perfect. It’s light enough for lunch, and easy enough for everyday dinners.
Sometimes, a simple salad just won’t satisfy your ravenous hunger.
That’s why this crispy Korean beef salad is the perfect hearty, meaty, and fresh meal.
This salad has a very special dressing with a unique ingredient. Jarred citron tea or “yuja cha” is a popular Korean home remedy for colds.
It’s basically sliced citron fruits in honey or sugar.
So, the next time you’re feeling under the weather, treat yourself to this meaty, citrusy salad. You’ll feel better in no time!
This isn’t really a traditional dish, but it definitely has a delicious Korean twist to it.
Instead of raw fish, this recipe uses wonderfully cooked tuna tataki. It’s crispy on the outside and moist on the inside.
“Tataki” is actually a Japanese way of searing fish. The goal is to sear the fish on a hot flame, so the inside stays raw. Give it a go!
Looking for a filling meatless main? This Korean BBQ tempeh with citrus salad ticks all the boxes.
Crispy pan-fried tempeh crumbles are smothered in a sweet and sticky BBQ sauce.
Serve it over warm rice with a fresh citrus salad, and that’s dinner sorted.
This plant-based meal is so tasty, you won’t miss the meat one bit.
If you love noodles as much as I do, you probably wish you could eat them every single day.
On hot days when I don’t feel like a bowl of steaming noodles, this cold Korean noodle salad is just the ticket.
Season your soba noodles with a spicy, sweet, and tangy Korean chili dressing.
Then, add whatever kind of fresh, thinly sliced veggies you have on hand, and enjoy!
Like the sound of Korean-Russian fusion? Then dig into this spicy Korean carrot dish!
Morkovcha is a play on the Russian word for carrots. It’s thought that this dish originates from Korean immigrants in the Soviet Union.
And now you can enjoy morkovcha at home! Serve this zesty carrot salad with any grilled meat, fish, or pilaf.
This traditional Korean “bangchan” is always a favorite in my house. It has a mild nutty aroma and addictive crunch.
Enjoy this tasty salad on its own, as a side, or add it to bibimbap for extra flavor.
Fresh, crisp, and super healthy. This mung bean sprouts salad definitely needs to become a regular on your dinner table.
Creamy, tangy, and slightly sweet, this apple onion celery salad is simply gorgeous.
Its light flavor and crunchy texture make it the perfect pairing for Korean barbeque.
Plus, you can have this salad on the table in just 10 minutes. That’s great news for busy bees!
Potato salad is one of the most popular side dishes served with Korean barbecue.
It’s fairly similar to the traditional American potato salad, but with a few twists.
It’s packed with healthy ingredients like apples, cucumber, potatoes, and carrots.
You can enjoy this starchy salad with grilled meats or even as a sandwich. It’s delicious either way!
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