Korean Lettuce Salad
User Reviews
5
Korean Lettuce Salad
Description
This Korean Lettuce Salad features a mix of tender red leaf lettuce with optional aromatic leaves like perilla and chrysanthemum, which add distinct herbal and slightly bitter flavors. The soy dressing made from soy sauce, rice vinegar, sugar, Korean chili powder, sesame oil, green onions, and sesame seeds adds umami, tang, mild heat, and nuttiness to the salad. Tossing or serving the leaves with the dressing on the side allows for personal preference in flavor intensity.
The salad is typically served fresh to preserve the greens' crispness and can be eaten on its own or alongside grilled meats and rice dishes. It offers a light, refreshing contrast to heavier courses and adds texture and flavor diversity to a meal.
The greens do not need to be thoroughly dried before dressing, as a little moisture on the leaves helps mellow and blend the dressing’s sharp edges. Romaine lettuce is suggested for a crunchier alternative that pairs well with the salty and sweet dressing.
Ingredients
- 1 each red leaf lettuce (small)
- 6-8 each perilla leaves (optional)
- 3-4 each chrysanthemum leaves 쑥갓 sookat) (optional, stalks
- 2-3 each green onions (optional)
Soy Dressing
- 4 tsp soy sauce
- 1 Tbsp rice vinegar
- 1 Tbsp sugar
- 1 tsp red chili powder gochukaru, Korean
- 2 Tbsp green onions (chopped)
- 1 tsp sesame oil
- 1 tsp sesame seeds
Instructions
- Wash and rinse the greens (lettuce, perilla, chrysanthemum leaves). Drain. You can either tear the lettuce and chrysanthemum leaves by hand into bite size pieces or serve whole leaves.
- Cut perilla leaves into 1/3 in wide strips unless serving whole lettuce pieces. Set aside.
- Make my Korean dressing aka Kitchen Sink Yangnyeom Jang (see Korean Sauces II post for recipe) by mixing soy sauce, vinegar and sugar until the sugar fully dissolves. Mix in the remaining ingredients (below).
- Toss torn greens with Korean soy dressing and serve immediately or serve whole leaves and dressing on the side (see pic below). You can also allow your guest to dress their own salad or dip the lettuce in the sauce instead.
Notes
- There is no need to dry the greens completely; some water on the leaves helps balance and dilute the dressing’s flavors naturally.
- The soy dressing is versatile and can be used with various greens, including romaine, which holds up well and adds crunch.
- Serving the dressing on the side lets guests adjust seasoning to taste or use the salad leaves as wraps dipped into the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3people
Amount Per Serving
Calories 48 kcal
% Daily Value*
| Calories | 48kcal | 2% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Sodium | 480mg | 20% |
| Potassium | 148mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 660IU | 13% |
| Vitamin C | 2.6mg | 3% |
| Calcium | 32mg | 3% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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