In order to bring you the best organic produce, some ingredients may differ from those depicted.
Korean beef bulgogi salad with daikon and cucumber
Gluten-Free Friendly, Dairy-Free, Carb-Conscious, <600 Calories, Protein Plus
2 Servings, 510 Calories/Serving
Korean barbecue in salad form? We’re into it. This sweet, savory, and garlicky dish combines crisp vegetables and your choice of protein with our addictive bulgogi sauce blend.
In your bag
- 10 ounces ground beef
- 3 organic scallions
- 1 organic kiwi
- Sunbasket bulgogi sauce blend (coconut aminos - fish sauce - toasted sesame oil - garlic - coconut sugar)
- Your choice of protein
- 1 organic romaine heart or other lettuce
- 1 organic purple daikon or other small radish
- 1 organic cucumber
- 2 ounces organic shredded red or other cabbage
- Sunbasket sambal mayo (paleo mayo - sambal oelek) (optional)
- 1 teaspoon kimchi chile flakes (optional)
Calories 510, Total Fat 35g (45% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 1120mg (49% DV), Total Carb. 28g (10% DV), Fiber 7g (25% DV), Total Sugars 15g (Incl. 3g Added Sugars, 6% DV), Protein 25g
Contains: Eggs, Fish (anchovy), Tree Nuts (coconut), Soybeans
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Prep the bulgogi ingredients
- Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the green parts for garnish.
- Peel the kiwi. Using a fine-toothed grater or the small holes of a box grater and working over a small bowl, finely grate the kiwi. Stir in the bulgogi sauce blend.
- Cut a small corner from the ground meat packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
Cook the bulgogi
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the ground meat and white parts of the scallions, season with salt and pepper, and cook, stirring and breaking up the meat, until it is lightly browned but not yet cooked through and the scallions start to soften, 3 to 5 minutes.
Add the bulgogi sauce blend mixture, toss to coat, and cook, stirring occasionally, until the sauce has thickened slightly and the meat is cooked through, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper. Meanwhile, start preparing the salad.
Make the salad
- Trim the root end from the romaine heart; thinly slice the leaves.
- Scrub or peel the daikon; cut the daikon in half lengthwise, then crosswise into thin half-moons.
- Peel the cucumber, if desired; cut the cucumber in half lengthwise, then crosswise into thin half-moons.
In a large bowl, toss together the romaine, daikon, cucumber, cabbage, and bulgogi. Season to taste with salt and pepper.
Transfer the salad to individual bowls and drizzle with as much sambal mayo as you like. Garnish with the green parts of the scallions and as much kimchi chile as you like and serve.
- Separate the white and green parts of the scallions.
- Stir the kiwi and bulgogi sauce blend.
- Scrub the daikon.
- Assemble the salad.
- Garnish with the scallions.