Sangchu Geotjeori

Crispy lettuce leaves lightly coated in a bright, spicy, and acidic red sauce. The freshness of the raw vegetable balances the depth of toasted sesame oil and the kick of gochugaru.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 102
• Protein: 3 g
• Carbs: 9 g
• Fat: 6 g

Ingredients

• 2 piece Butterhead lettuce ( cleaned and torn )
• 2 tbsp gochugaru ( powder )
• 2 tbsp Korean soy sauce ( liquid )
• 1 tbsp Rice vinegar ( liquid )
• 1 tsp White sugar ( powder )
• 1 piece Garlic ( finely minced )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 1 tbsp Sesame oil ( liquid )
• 1 tsp Sesame seed ( whole )

Instructions

1. Preparing the lettuce

   Thoroughly wash the lettuce in cold water. Spin dry perfectly so the sauce doesn't get diluted. Tear the leaves by hand into bite-sized pieces. The leaves must remain firm and not wilted.

2. Aromatic base

   Finely slice the green onions. Mince the garlic clove into a fine paste. In a large mixing bowl, combine gochugaru, Korean soy sauce, rice vinegar, sugar, and garlic.

3. Last-minute seasoning

   Add the lettuce and green onions to the bowl. Toss gently with your hands or chopsticks to coat each leaf without bruising them. The sauce should be evenly distributed, and the leaves should glisten.

4. Finishing touches

   Pour in the sesame oil and sprinkle with sesame seeds. Give it one last quick toss. Serve immediately to maintain the vegetable's crunch.

Chef's tips

• Do not prepare the salad in advance; the salt and acid will draw water out of the lettuce, and you'll lose all the crunch.
• Spinning dry is the most important step: wet lettuce will prevent the sauce from coating the leaves properly.

Storage

This dish does not keep. It must be eaten immediately after mixing to guarantee the texture.