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large bowl of beef bulgogi salad with peeled carrots and beef

Beef Bulgogi Salad with Pickled Vegetables and Honey Soy Dressing

Bump up your salad with Korean barbecue. This beef bulgogi salad with pickled vegetables is packed with rich umami flavors and a sweet and sour crunch. 

Course Main Course, Salad
Cuisine Korean
Keyword beef, bulgogi, potato salad
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 6
Calories 420 kcal
Author Christie Vanover

Ingredients

  • 1 1/2 lb Certified Angus Beef® brand flank steak
  • 1 bottle bulgogi marinade
  • 2 bunches green leaf lettuce

Pickled Vegetables

  • 1 cup water
  • 1 cup white vinegar
  • 1/2 cup sugar
  • 1/2 tsp kosher salt
  • 1/2 tsp Korean red pepper flakes (optional)
  • 2 large carrots
  • 2 pickling cucumbers
  • 1 green apple

Dressing

  • 1/4 cup mayonnaise
  • 1 tbsp white vinegar
  • 1 tbsp honey
  • 2 tsp soy sauce
  • 1/2 tsp sesame oil
  • 1 green onion sliced

Instructions

  1. Freeze the steak for about 30 minutes. Remove from the freezer and slice into 1/8-inch thick slices, against the grain.

  2. Place the beef in a large bowl. Pour in the bulgogi sauce. Toss to coat. Allow to marinate for 30-60 minutes. 

  3. Chop the lettuce. Place in a large serving bowl. 

  4. While the beef is marinating, make the pickling brine. Heat the water, vinegar, sugar, salt and pepper flakes in a sauce pot, until dissolved. 

  5. Using a vegetable peeler, peel the carrot. Discard the outer skin. Continue peeling to make ribbons. Place in a bowl. Add one-third of the brine.

  6. Thinly slice the cucumber, place in another bowl with more brine.

  7. Peel and core the green apple. Dice the apples into very small cubes. Place in a bowl with the remaining brine. 

  8. Prepare the dressing by whisking together the mayonnaise, vinegar, honey, soy sauce and sesame oil. Fold in the onions. 

  9. Heat the grill to high. Place a veggie pan on the grill. Working in batches, add the beef to the veggie basket. Grill for 3-5 minutes, until the beef is caramelized. Toss occasionally for even browning. 

  10. Drain the brine from the vegetables. Assemble the salad by adding the vegetables and cooked beef. Drizzle with dressing. 

Nutrition Facts
Beef Bulgogi Salad with Pickled Vegetables and Honey Soy Dressing
Amount Per Serving
Calories 420 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g19%
Cholesterol 71mg24%
Sodium 1525mg66%
Potassium 631mg18%
Carbohydrates 46g15%
Fiber 2g8%
Sugar 40g44%
Protein 28g56%
Vitamin A 4190IU84%
Vitamin C 6.4mg8%
Calcium 50mg5%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.