Korean Spicy Lettuce Salad
Drain the leaf lettuce and toss it with a tangy soy and Korean chile dressing just before serving.
- Cuisine
- Korean
- Prep
- 15 min
- Cook
- 0 min
Scale the recipe
Ingredients
- Leaf lettuce Raw, wilted parts and tough base removed, rinsed and drained
- 200 g
- Onion Peeled
- 40 g
- Scallions
- 10 g
Seasonings
- Naturally brewed soy sauce
- 1 T + 1/2 T
- Rice vinegar
- 1 T
- Gochugaru, Korean chile flakes
- 1 T
- Sugar
- 1/3 T
- Minced garlic
- 1/3 T
- Sesame oil
- 2/3 T
- Toasted sesame seeds
- 1/2 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Wash the lettuce leaves
Remove wilted leaves and the tough base. Rinse each leaf under running water and use clean utensils that have not touched raw meat.
-
Drain and tear the leaves
Dry the leaves with a clean towel or a salad spinner, then weigh out the lettuce 200 g. Tear large leaves into bite-size pieces.
-
Slice the onion and scallions
Slice the onion 40 g into very thin strips and the scallions 10 g into small rounds.
-
Mix the soy dressing
Put the soy sauce 1 T + 1/2 T, rice vinegar 1 T, gochugaru 1 T, sugar 1/3 T, minced garlic 1/3 T and scallions in a large bowl. Once the sugar dissolves, stir in the sesame oil 2/3 T.
-
Dress just before serving
Add the lettuce and onion. Lift from the bottom of the bowl two or three times to lightly coat the vegetables.
-
Sprinkle with sesame seeds and serve
Sprinkle on the toasted sesame seeds 1/2 T and serve immediately. If preparing ahead, refrigerate the vegetables and dressing separately. Refrigerate leftovers at 4°C or below within 2 hours, or within 1 hour if the air temperature exceeds 32°C.
