American Korean Fusion Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Korean-style bulgogi beef with kimchi, lettuce wraps, and a sesame-garlic dressing. This american-inspired salads (dairy-free) ready in about 30 minutes pairs bulgogi beef, kimchi, lettuce into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 380 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups bulgogi beef
• 1/2 cup kimchi
• 4 cups lettuce
• 1 tbsp sesame oil
• 2 cloves minced garlic
• 1 tbsp soy sauce

Instructions

1. Step 1: In a small bowl, whisk together 1 tbsp sesame oil, 2 cloves minced garlic, and 1 tbsp soy sauce until well combined, creating a smooth, glossy dressing. Tip: Add a splash of rice vinegar for brightness if desired.
2. Step 2: Lay out 4 large lettuce leaves (from the 4 cups lettuce) on a clean surface, overlapping slightly to create a stable base. Place 1/2 cup kimchi and 2 cups bulgogi beef in the center of the lettuce leaves. Fold the leaves over the filling, tucking in the edges, then twist the bottom to secure into a bundle. Repeat with remaining ingredients. Tip: Use romaine or iceberg lettuce for easier wrapping and crispness.
3. Step 3: Drizzle the prepared dressing evenly over each lettuce bundle, ensuring the filling is fully coated. Gently press the lettuce to help the dressing adhere. Tip: For a more intense flavor, let the salad sit for 5 minutes before serving to allow the flavors to meld.