Description
This Spicy Korean Lettuce Salad, also known as Sangchu Geotjeori, is a quick and refreshing side dish. It features crisp green leaf lettuce and shredded carrots tossed in a zesty, savory, and slightly spicy dressing.
Ingredients
Scale
- 1 head Green Leaf Lettuce (or red leaf, romaine)
- 1 cup Carrots, shredded
- 2.5 tablespoons Soy Sauce (or tamari/liquid aminos for gluten-free)
- 1 tablespoon Rice Wine Vinegar (or apple cider vinegar)
- 2 to 3 teaspoons Gochugaru (adjust to spice preference)
- 2 teaspoons Toasted Sesame Oil
- 2 teaspoons Sesame Seeds
- 1 teaspoon Sugar (or honey/agave)
- 2 cloves Garlic, minced
Instructions
- Wash the green leaf lettuce thoroughly and dry it. Cut the lettuce into bite-sized pieces and place it in a large mixing bowl.
- In a small bowl, combine soy sauce, rice wine vinegar, gochugaru, toasted sesame oil, sesame seeds, sugar, and minced garlic. Whisk until the sugar is dissolved to create the Korean lettuce salad dressing.
- Add the shredded carrots to the bowl with the prepared lettuce.
- Drizzle the Korean lettuce salad dressing over the lettuce and carrots.
- Gently toss everything together using tongs or your hands to ensure even coating.
- Serve the Korean lettuce salad immediately for the best taste and texture.
Notes
- Ensure lettuce is completely dry before dressing to prevent sogginess.
- Adjust the amount of gochugaru to control the spice level in your Korean lettuce salad.
- This salad is best enjoyed fresh and does not store well.
- Consider adding proteins like shrimp or tofu for a more substantial meal.
- Experiment with adding other vegetables like cucumber or radish for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Salad Preparation
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg