Seasoned Lettuce Salad
Ingredients
- 2 pcButterhead lettuce (cleaned and torn)
- 2 tbspgochugaru (powder)
- 2 tbspKorean soy sauce (liquid)
- 1 tbspRice vinegar (liquid)
- 1 tspWhite sugar (powder)
- 1 pcGarlic (finely minced)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 1 tbspSesame oil (liquid)
- 1 tspSesame seed (whole)
Method
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.
- 1
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
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
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
Pour in the sesame oil and sprinkle with sesame seeds. Give it one last quick toss. Serve immediately to maintain the vegetable's crunch.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
This dish does not keep. It must be eaten immediately after mixing to guarantee the texture.
