Healthy No-Sugar Bulgogi Tteokbokki Salad
Sugar-Free! Bulgogi Tteokbokki Salad Recipe Perfect for a Diet Meal
This is an adapted version of the ‘No Sugar Bulgogi Cold Salad’ introduced at the Sindang-dong Tteokbokki Festival, created by a professor from the Culinary Arts department at Polytech University. Since it contains no added sugar, it’s a perfect recipe for a summer diet meal. The combination of fresh vegetables, chewy rice cakes, and savory bulgogi stimulates the appetite and provides a satisfying feeling.
Main Ingredients- Marinated Bulgogi 200g
- Tteokbokki Rice Cakes 250g
- Romaine Lettuce 10 leaves
- Radicchio 3 leaves
- Cherry Tomatoes 4
- Chives 15g
- Red Onion 1/2
- Bell Pepper 1/2
Tangy & Sweet Salad Dressing- Extra Virgin Olive Oil 4 Tbsp
- White Wine Vinegar 2.5 Tbsp
- Lemon Juice 1 Tbsp
- Soy Sauce 1 Tbsp
- Stevia (or sweetener) 2 Tbsp
- Whole Grain Mustard 1 tsp
- Black Pepper to taste
- Extra Virgin Olive Oil 4 Tbsp
- White Wine Vinegar 2.5 Tbsp
- Lemon Juice 1 Tbsp
- Soy Sauce 1 Tbsp
- Stevia (or sweetener) 2 Tbsp
- Whole Grain Mustard 1 tsp
- Black Pepper to taste
Cooking Instructions
Step 1
First, thoroughly wash all your salad greens. Tear or chop the romaine and radicchio into bite-sized pieces. Thinly slice the red onion and soak it in cold water for about 10 minutes; this step removes its sharp pungency and makes it wonderfully crisp. Halve the cherry tomatoes. Cut the chives into 4cm lengths. For the bell pepper, remove the white inner parts and seeds, then slice it into strips about 1.5cm wide. Keeping the prepared vegetables in cold water until just before assembling the salad will maintain their freshness and crisp texture.
Step 2
Now, let’s make the appetizing, tangy-sweet salad dressing! This dressing is based on olive oil for a rich flavor, with a subtle sweetness and refreshing tang. In a bowl, combine the extra virgin olive oil, white wine vinegar, fresh lemon juice, soy sauce, stevia (or another sugar substitute), whole grain mustard, and a pinch of black pepper. Whisk vigorously with a whisk or fork until all ingredients are well emulsified and the dressing is smooth and slightly thickened.
Step 3
It’s time to prepare the star of this salad: the tteokbokki rice cakes! Briefly soak the rice cakes in cold water for about 5 minutes to remove excess starch. Then, blanch them in boiling water for just 1-2 minutes. Be careful not to overcook them, as they can become mushy. Drain the blanched rice cakes and rinse them under cold water.
Step 4
Next, we’ll stir-fry the delicious bulgogi. Place the marinated bulgogi in a pan over medium-high heat and cook. Since this salad should be low in moisture, it’s crucial to stir-fry the bulgogi until the liquid has evaporated and the meat is slightly crispy. Keep an eye on it to prevent burning, stir-frying quickly over high heat.
Step 5
Finally, let’s assemble this delightful salad! Combine the prepared salad greens, drained tteokbokki rice cakes, and the crisply stir-fried bulgogi in a large bowl. Drizzle generously with the prepared tangy-sweet dressing. Gently toss everything together until all the ingredients are well coated. This completes your delicious, sugar-free Bulgogi Tteokbokki Salad! Enjoy this healthy and flavorful meal.
