Korean Spinach Salad with Bacon and Water Chestnuts

Follow our step-by-step guide on how to make Korean Spinach Salad with Bacon and Water Chestnuts.

1. Step 1

   Start by preparing the dressing. In a mixing bowl, combine the salad oil, sugar, ketchup, and vinegar. Season it with salt and pepper to your liking. Once mixed, cover the bowl and let it chill in the refrigerator for at least 24 hours. This allows the flavors to meld beautifully.

2. Step 2

   Next, let's cook the eggs. Place them in a pot and cover them with cold water. Bring the water to a boil, then remove the pot from heat. Cover it and let the eggs sit in the hot water for about 10 to 12 minutes. After that, transfer the eggs to cold water to cool, then peel and slice them.

3. Step 3

   While the eggs are cooling, it's time to cook the bacon. In a skillet over medium heat, cook the bacon until it's evenly browned and crispy. Once done, drain the excess fat and crumble the bacon into bite-sized pieces.

4. Step 4

   In a large mixing bowl, combine the sliced eggs, crumbled bacon, torn spinach, chopped water chestnuts, fresh bean sprouts, and sliced mushrooms. Just before serving, toss everything together with the chilled dressing. This salad is best enjoyed fresh, so serve it immediately for the ultimate crunch and flavor.