Korean Lettuce Salad
This Korean Lettuce Salad is a wonderfully delicious side dish to any grilled meats – especially unseasoned grilled meats. The salty, vinegary and slightly sweet chili flavors really help break up any greasy taste of meats while still highlighting the meaty flavor.
- Prep time
- 10 min
- Cook time
- No separate cook time
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 each red leaf lettuce ((small))
- 6-8 each perilla leaves ((optional))
- 3-4 each stalks of chrysanthemum leaves ((쑥갓 sookat) (optional))
- 2-3 each green onions ((optional))
- 4 tsp soy sauce
- 1 Tbsp rice vinegar
- 1 Tbsp sugar
- 1 tsp Korean red chili powder ((gochukaru))
- 2 Tbsp green onions ((chopped))
- 1 tsp sesame oil
- 1 tsp sesame seeds
Instructions
- 1
Wash and rinse the greens (lettuce, perilla, chrysanthemum leaves). Drain. You can either tear the lettuce and chrysanthemum leaves by hand into bite size pieces or serve whole leaves.
- 2
Cut perilla leaves into 1/3 in wide strips unless serving whole lettuce pieces. Set aside.
- 3
Make my Korean dressing aka Kitchen Sink Yangnyeom Jang (see Korean Sauces II post for recipe) by mixing soy sauce, vinegar and sugar until the sugar fully dissolves. Mix in the remaining ingredients (below).
- 4
Toss torn greens with Korean soy dressing and serve immediately or serve whole leaves and dressing on the side (see pic below). You can also allow your guest to dress their own salad or dip the lettuce in the sauce instead.