Korean Salad


I have made this salad for over 30 years and everyone raves about it.

Prep Time:
15 mins
Cook Time:
15 mins
Additional Time:
1 day
Total Time:
1 day 30 mins


  • 1 cup salad oil

  • ¾ cup sugar

  • ½ cup ketchup

  • ¼ cup vinegar

  • salt and pepper to taste

  • 2 eggs

  • 1 pound bacon

  • 1 pound fresh spinach, torn

  • 1 (4 ounce) can water chestnuts, drained and chopped

  • 1 cup fresh bean sprouts

  • 8 mushrooms, sliced


  1. In a bowl, mix oil, sugar, ketchup and vinegar. Season with salt and pepper. Cover and chill at least 24 hours.

  2. Place egg in a pot with enough cold water to cover. Bring to a boil and remove from heat. Cover pot and let egg stand in hot water for 10 to 12 minutes. Remove from water, cool, peel and slice.

  3. Place bacon in a skillet over medium heat and cook until evenly brown. Drain and crumble.

  4. In a large bowl, mix eggs, bacon, spinach, water chestnuts, bean sprouts and mushrooms. Toss with dressing just before serving.

Nutrition Facts (per serving)

469 Calories
37g Fat
27g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 469
% Daily Value *
Total Fat 37g 47%
Saturated Fat 7g 37%
Cholesterol 67mg 22%
Sodium 664mg 29%
Total Carbohydrate 27g 10%
Dietary Fiber 2g 6%
Total Sugars 23g
Protein 11g
Vitamin C 20mg 99%
Calcium 70mg 5%
Iron 2mg 13%
Potassium 571mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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