Korean Fresh Lettuce Geotjeori
Sangchu-geotjeori is a last-minute lettuce salad where 120 grams of lettuce, torn into bite-size pieces, is tossed for no more than 20 seconds in a dressing of red pepper flakes, soy sauce, vinegar, plum syrup, minced garlic, and sesame oil. The lettuce must be thoroughly dried after washing so the dressing adheres to the leaves rather than pooling at the bottom. Thinly sliced onion adds crunch and a sharp edge that complements the mild bitterness of the lettuce. Plum syrup provides a fruity sweetness that is more subtle than granulated sugar, while the vinegar tempers the chili heat. Serving immediately is critical - within minutes the leaves begin to wilt, losing the crisp texture that defines this dish.
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Instructions
- 1
Tear lettuce into bite-size pieces, rinse, and dry well.
- 2
Thinly slice the onion.
- 3
Mix red pepper flakes, soy sauce, vinegar, plum syrup, garlic, and sesame oil.
- 4
Right before serving, toss lettuce and onion in the dressing for about 20 seconds.
- 5
Serve immediately before it wilts.
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