Korean Fresh Lettuce Geotjeori

Quick answer

Total time: 10 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

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.

Ingredients

servings

IngredientAmountUnit

lettuce120 gg

onion40 gg

red pepper flakes1 tbsptbsp

soy sauce1 tbsptbsp

vinegar1 tbsptbsp

plum syrup1 tbsptbsp

minced garlic½ tsptsp

sesame oil1 tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

Tear 120g lettuce by hand into 4 to 5cm pieces, then soak it in cold water for 1 minute to firm the leaves.

Drain in a colander and shake out moisture between the leaves thoroughly.
2

Prep

Slice 40g onion into very thin strips, about 0.2cm thick, so it mixes evenly with the lettuce.

If the onion tastes too sharp, briefly rinse or soak it in cold water, then drain it well.
3

Season

In a bowl, first mix the soy sauce, vinegar, and plum syrup so the salty, sour, and sweet flavors combine.

Stir in the red pepper flakes and minced garlic, then add sesame oil last to keep its aroma clear.
4

Step

Let the dressing stand for about 1 minute so the red pepper flakes hydrate and stop tasting powdery.

If it looks overly thick, check that the lettuce is dry first instead of adding extra liquid.
5

Step

Add the lettuce and onion to the dressing only just before serving.

Using your fingertips, lift and turn from the bottom for less than 20 seconds, coating the leaves lightly without crushing or bruising them.
6

Finish

When the leaves are lightly coated with red dressing and look glossy, move the salad to a plate immediately.

Serve before liquid gathers in the bowl, especially alongside grilled pork belly or other grilled dishes.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Korean lettuce geotjeori tosses fresh greens in a spicy vinegar dressing for a crisp salad.
Finish cue: When the leaves are lightly coated with red dressing and look glossy, move the salad to a plate immediately.