Korean Lettuce Salad (Sangchu-geotjeori) — Maangchi
Official creator's video for the same salad; embedded playback on FOOD has not been tested.
Official cooking video · Maangchi · YOUTUBESpicy Korean Lettuce Salad (Sangchu-geotjeori)
A four-side-portion Korean leafy lettuce salad tossed just before serving with garlic, scallion, onion, gochugaru, soy sauce, fish sauce, vinegar and sesame oil. Closely follows Maangchi's original.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Separate 230 g lettuce leaves, rinse thoroughly under running water, then drain or spin dry.
- 02
Tear the lettuce into bite-size pieces, mince two garlic cloves, and chop one green onion and 1/4 cup onion.
- 03
In a large bowl, combine garlic, scallion, onion, 30 ml soy sauce, 5 ml fish sauce, 1 tsp sugar, 15 ml white vinegar, 2 tbsp gochugaru and 15 ml sesame oil; stir until sugar dissolves.
- 04
Immediately before eating, add lettuce to the dressing and gently toss with clean hands or tongs for 20–30 seconds. Early dressing makes lettuce release water.
- 05
Sprinkle over 1 tbsp toasted sesame seeds, divide into four small portions and serve immediately.
Before you cook
Wash raw lettuce well and keep tools separate from raw meat. Fish sauce contains fish, soy sauce contains soy and sometimes wheat, and sesame oil/seeds contain sesame. Check labels. Serve immediately; refrigerate leftovers within 2 hours at or below 4°C (40°F), within 1 hour above 32°C (90°F).
Allergens: soy (soy sauce), fish (fish sauce), sesame (sesame oil and seeds), wheat may be present in soy sauce; check label
Image & source credits
These illustrations stand in for food photos.
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