Korean beef bulgogi salad with daikon and cucumber

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Korean beef bulgogi salad with daikon and cucumber

Korean beef bulgogi salad with daikon and cucumber

Gluten-Free Friendly, Dairy-Free, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 520 Calories/Serving

20 Minutes

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. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 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 (mayo - sambal oelek) (optional)
  • 1 teaspoon kimchi chile flakes (optional)

Nutrition per serving

Calories 520, Total Fat 36g (46% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 1170mg (51% DV), Total Carb. 28g (10% DV), Fiber 7g (25% DV), Total Sugars 15g (Incl. 5g Added Sugars, 10% DV), Protein 25g
Contains: Eggs, Fish (anchovy), Tree Nuts (coconut), Soybeans, Sesame (sesame)

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, Sesame.


2-serving instructions (4-serving modifications in red)

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 protein 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 your protein and the white parts of the scallions, season with salt and pepper, and cook, stirring and breaking up the ground meat, until 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 your protein 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.

Kids Can!
  • 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.