Korean Sesame Oil Salad
10 min
total
4
people
67
calories per serving
Ingredients
4 people
- 200 gButterhead lettuce (washed and dried)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (thinly sliced)
- 1 pcGarlic (minced)
- 2 tbspsoy sauce
- 1 tbspSesame oil
- 1 tbspRice vinegar
- 1 tspWhite sugar
- 1 tspgochugaru
- 1 tspsesame seeds (toasted)
Method
Fresh lettuce leaves coated in a dark, aromatic dressing. The intense smell of toasted sesame oil meets the heat of chili flakes for a side dish with real character.
- 1
In a large bowl, whisk together the soy sauce, rice vinegar, white sugar, and gochugaru. Stir until the sugar crystals are completely dissolved.
- 2
Thinly slice the scallions on a bias. Mince the garlic clove until it reaches a paste-like consistency. Tear the lettuce by hand into bite-sized pieces.
- 3
Add the sesame oil to the liquid base to create a light emulsion. Pour over the lettuce and scallions. Toss gently by hand: every leaf should glisten with oil without being submerged.
Frequently asked questions
How do you get this dish right?
- Do not dress the salad in advance; the salt in the soy sauce will draw out moisture and make the lettuce limp.
- For extra kick, rub the bottom of the bowl with the minced garlic before adding the liquids.
How long does this dish keep?
Consume immediately after tossing. The dressing can be kept separately in the fridge for up to 3 days.
4.9
27 reviews
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