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Baek Jong-won's Meat-Wrapped Spinach Salad | 모두의 레시피

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Baek Jong-won
Baek Jong-won's Meat-Wrapped Spinach Salad

Baek Jong-won's Meat-Wrapped Spinach Salad

Name: Baek Jong-won's Meat-Wrapped Spinach Salad
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: spinach 1 bag (seongcho or regular spinach); pork bulgogi-grade (front shoulder or loin) 300g; green chili pepper 2 pieces; minced garlic 1 tablespoon; seasoned salt about 1/3 tablespoon; red pepper powder 1.5 tablespoons; sesame oil 2 tablespoons; sesame salt 1 tablespoon; black pepper a pinch

A unique delicacy featuring thinly sliced, lean bulgogi-style beef grilled to golden perfection and tossed with savory salt and sesame oil, then wrapped in fresh spinach for a rich, satisfying bite.

🙋 Recommended for

⭐ Those seeking a novel alternative to lettuce wraps or scallion salad when enjoying grilled meat
⭐ People who want to enjoy spinach fresh, crisp, and sweet rather than blanched
⭐ Those looking to make delicious use of lean, tricky-to-grill bulgogi-grade meat

15 min Difficulty Easy side dish

Main ingredients 🥩

spinachporkgreen chili peppergarlicred pepper powdersesame oil

Tags 🏷️

very simple side dish light flavor

Visit

Source: YouTubeBaek Jong-won PAIK JONG WON

Detailed recipeQuick recipe

Ingredients needed 🛒2 servings

spinach 1 bag (seongcho or regular spinach)
pork bulgogi-grade (front shoulder or loin) 300g
green chili pepper 2 pieces
minced garlic 1 tablespoon

Shop ingredients on Coupang(Ad)

spinach pork green chili pepper garlic red pepper powder sesame oil

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seasoned salt about 1/3 tablespoon

red pepper powder 1.5 tablespoons

sesame oil 2 tablespoons

sesame salt 1 tablespoon

black pepper a pinch

Recipe 🍳

Wash the spinach thoroughly and remove excess moisture. Do not discard the sweet pink root portion—slice it very thinly to enhance flavor.
Cut the spinach leaves and stems into uneven pieces suitable for wrapping around meat.
Dice the green chili peppers finely or crush them lightly. (Optional for children.)
In a large bowl, combine the prepared spinach and green chili peppers. Add minced garlic, black pepper, seasoned salt, red pepper powder, sesame salt, and sesame oil according to measurements.
Gently toss the mixture using your fingertips, being careful not to crush the spinach’s crisp freshness.
Grill the bulgogi-grade pork (or beef) on a hot pan or griddle without seasoning, until nicely browned on both sides.
Serve the grilled meat and spinach salad together on a plate, piling the salad generously over the meat, then wrap and enjoy like a fresh lettuce wrap.

Wash the spinach, keep the roots, and slice them thinly; dice the green chili peppers finely.
In a bowl, mix spinach, chili peppers, minced garlic, seasoned salt, red pepper powder, sesame oil, and sesame salt gently.
Wrap the spinach salad generously around thinly grilled bulgogi pork.

Cooking tips 💡

Using seongcho (Namhaecho), a type of spinach that grows flat at the base, offers a much more satisfying crunch and sweeter taste than regular city-grown spinach.
Unlike scallion salad, which loses its freshness quickly after mixing, fresh spinach salad retains its crispness longer, making it ideal for preparing while grilling meat.
Lean cuts such as front shoulder, back shoulder, or loin work best with fresh spinach, offering a clean, balanced flavor compared to fatty cuts like belly or rib meat.
To achieve the characteristic savory depth of restaurant-style scallion salad, always use seasoned salt instead of regular salt.

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