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Korean Bulgogi Beef Salad

Author: Crowded Kitchen
Time: 2 hours and 10 minutes
Serves: 4

Take the restaurant experience home and enjoy our dressing however you like, wherever you like. Add to your favorite salad, wings, or pizza. Perfect for drizzling or dipping. Combine the fresh taste of our restaurant-quality dressings with your chef creativity to discover unique flavors!

    Korean Bulgogi Beef Salad

    Author: Crowded Kitchen
    Time: 2 hours and 10 minutes
    Serves: 4
    Ingredients
  • 1   lbs  Boneless ribeye steak, sliced into 1/4 inch slices
    lbs
    Boneless ribeye steak, sliced into 1/4 inch slices
  • 3   tbsp  Soy sauce
    tbsp
    Soy sauce
  • 1 ½   tbsp  Brown sugar
    tbsp
    Brown sugar
  • 1   tbsp  Toasted sesame oil
    tbsp
    Toasted sesame oil
  • 2   cloves  Garlic, minced
    cloves
    Garlic, minced
  • 1   tbsp  Fresh ginger, grated (or 1 tsp ground)
    tbsp
    Fresh ginger, grated (or 1 tsp ground)
  • 2   tsp  Gochujang
    tsp
    Gochujang
  • 1   tbsp  Vegetable oil
    tbsp
    Vegetable oil
  • 1   cup  Carrots, thinly sliced
    cup
    Carrots, thinly sliced
  • 1   cup  Baby cucumbers, thinly sliced
    cup
    Baby cucumbers, thinly sliced
  • ½   cup  Radishes, thinly sliced
    cup
    Radishes, thinly sliced
  • 2   ea  Eggs, fried
    ea
    Eggs, fried
  • 5   oz  Mixed greens
    oz
    Mixed greens
  • ¼   cup  Pickled red onions
    cup
    Pickled red onions
  • 1   tbsp  Sesame seeds
    tbsp
    Sesame seeds
  • ⅓    cup  California Pizza Kitchen® Sriracha Ranch Dressing
    cup
    California Pizza Kitchen® Sriracha Ranch Dressing
  • Directions
  • Whisk together soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. Pour into a zip top bag and add the sliced steak. Seal the bag and toss well to coat the steak. Refrigerate for 2 hours.
  • Heat vegetable oil in a large skillet over medium high heat. Sear the steak for 2 minutes on each side, until crispy and browned. You may have to do this in two batches to avoid crowding the pan.
  • Let the steak cool slightly.
  • Add greens, vegetables, steak and fried eggs to a large bowl and drizzle with sriracha ranch. Top with sesame seeds.

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