Korean lettuce salad

Today I’m going to show my my all-time favorite fast and easy recipe for a quick, spicy salad that can be made from a head of lettuce. When my napa cabbage kimchi gets old and sour, I sometimes crave a fresher kimchi that’s not so aged. Sangchu-geotjeori is a bright, spicy, lightly seasoned lettuce salad that meant to be made and eaten eaten right away, not fermented like kimchi. But it’s still spicy and tangy, like freshly made kimchi.

It’s a great side dish for LA galbi or bulgogi, and can also be mixed with rice and doenjang-jjigae for a quick bibimbap. It’s a go-to for me when I need a fast side dish to go with rice when I have sudden guests. If your guests like spicy stuff, I guarantee they will go crazy over this. I sure do! If you are a vegetarian, skip fish sauce and use salt or more soy sauce.

There are many kinds of geotjeori (fresh salads) in Korean cuisine, this one just happens to be made with lettuce. As time goes on, I’ll show you more.

Enjoy the recipe, and let me know if you try it out!

Ingredients (serves 4)

• 1 bunch (about ½ pound: 8-9 ounces ) green or red leaf lettuce
• 2 garlic cloves, minced
• 1 green onion, chopped
• ¼ cup worth onion, sliced thinly
• 2 tablespoons soy sauce
• 1 teaspoon fish sauce (or salt)
• 1 teaspoon sugar
• 1 tablespoon white vinegar
• 2 tablespoons Korean hot pepper flakes (gochugaru)
• 1 tablespoon toasted sesame oil
• 1 tablespoon toasted sesame seeds

Directions

1. Wash and drain the lettuce. Shake the lettuce to remove excess water.
   
2. Tear the lettuce into bite size pieces and set aside.
3. Combine garlic, green onion, onion, soy sauce, fish sauce, sugar, vinegar, hot pepper flakes, and toasted sesame oil in a large mixing bowl and mix it well until the sugar is well dissolved.
4. Add the lettuce to the seasoning mixture and mix it gently by hand.
5. Sprinkle with the sesame seeds and serve it right away as a side dish for rice.