Meyer Lemon Korean Bulgogi Beef Salad

Number of servings


  • 3 tablespoons soy sauce
  • 0.5 tablespoon garlic, minced
  • 1 tablespoon green onion, minced
  • 10 ounces beef bulgogi, shredded
  • 2 tablespoons cooking oil
  • 4 cups assorted salad vegetables (carrot, purple cabbage, frisee, cucumber)
  • 1 SunkistĀ® Meyer lemon
  • 3 tablespoons sugar
  • 2 tablespoons water


Preparation: 10 minutes

Cooking: 20 minutes

  1. Prepare marinade by mixing soy sauce, garlic, and green onion in a small dish. Pour marinade over beef bulgogi; set aside.
  2. Chop salad vegetables very thinly and soak in cold water for a crisp texture. Drain and set aside.
  3. To make the dressing, squeeze juice from one half of Meyer lemon in small bowl. Mix in the sugar and water, set aside. Slice the remaining half and set aside.
  4. Over medium-high heat, coat a frying pan with cooking oil and stir-fry marinated beef bulgogi until cooked.
  5. To serve, arrange the salad vegetables onto a platter, top with the Korean bulgogi, and drizzle with dressing. Garnish with remaining Meyer lemon slices. Serve immediately.