Grilled Pork Choreogi Salad

Ingredients (Serves 2)

  • 3 lettuce leaves (87g), torn into bite-sized pieces
  • 1/2 pack kaiware daikon sprouts (38g), halved
  • 100g thin-sliced pork loin
  • 3 sheets Korean nori (2g), torn into small pieces
  • 1 teaspoon salad oil

  • Kewpie Choreogi Salad Dressing, to taste

Instructions

  1. Soak and dry the lettuce, then tear into bite-sized pieces.
  2. Trim the kaiware sprouts and cut them in half.
  3. Heat oil in a pan and cook the pork until browned and cooked through.
  4. Layer the lettuce in a serving bowl, top with the pork and sprouts, drizzle with Kewpie Choreogi Salad Dressing, and sprinkle with torn Korean seaweed.

About This Recipe

This satisfying Choreogi salad brings together crisp lettuce, juicy pork, and spicy sprouts with savory-smooth Kewpie Choreogi Dressing. Finished with Korean seaweed for added texture and umami.

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