Korean Sesame Oil Salad

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.

• Prep time: 10 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 69
• Protein: 2 g
• Carbs: 5 g
• Fat: 5 g

Ingredients

• 200 g Butterhead lettuce ( washed and dried )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( thinly sliced )
• 1 piece Garlic ( minced )
• 2 tbsp soy sauce
• 1 tbsp Sesame oil
• 1 tbsp Rice vinegar
• 1 tsp White sugar
• 1 tsp gochugaru
• 1 tsp sesame seeds ( toasted )

Instructions

1. Preparing the aromatic base

   In a large bowl, whisk together the soy sauce, rice vinegar, white sugar, and gochugaru. Stir until the sugar crystals are completely dissolved.

2. Cutting the vegetables

   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. Binding and seasoning

   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.

Chef's tips

• 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.

Storage

Consume immediately after tossing. The dressing can be kept separately in the fridge for up to 3 days.