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

Dairy-Free, Gluten-Free, Carb-Conscious

2 Servings, 520 Calories/Serving

20 Minutes

In this Korean barbecue–inspired salad, we toss together crisp daikon, cool cucumber, and tender ground beef cooked in our sweet and savory bulgogi sauce.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • 10 ounces ground beef
  • 3 organic scallions
  • 1 organic kiwi
  • Sun Basket bulgogi sauce blend (coconut aminos - fish sauce - toasted sesame oil - garlic - coconut sugar)
  • 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
  • Sun Basket sambal mayo (paleo mayo - sambal oelek)
  • 1 teaspoon kimchi chile flakes (optional)

Nutrition per serving

Calories: 520, Protein: 25g (50% DV), Fiber: 7g (28% DV), Total Fat: 36g (55% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 3.5g, Saturated Fat: 8g (40% DV), Cholesterol: 80mg (27% DV), Sodium: 1100mg (46% DV), Carbohydrates: 28g (9% DV), Total Sugars: 15g, Added Sugars: 3g (6% DV).
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.


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

Wash produce before use


Prep and cook the bulgogi

  • Cut a small corner from the ground beef packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • 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.
In a medium [large] frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the beef and white parts of the scallions, season with salt and pepper, and cook, stirring to break up the meat, until the beef 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 beef 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; thinly slice the leaves.
  • Scrub or peel the daikon; cut 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 beef 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.
  • Assemble the salad.
  • Garnish with the scallions.