Korean Fresh Lettuce Geotjeori

Name: Korean Fresh Lettuce Geotjeori
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Korean
Ingredients: lettuce 120 g; onion 40 g; red pepper flakes 1 tbsp; soy sauce 1 tbsp; vinegar 1 tbsp; plum syrup 1 tbsp; minced garlic 0.5 tsp; sesame oil 1 tsp

Quick answer

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

About this dish

Torn lettuce gets a thin, glossy coat of red chili dressing seconds before it reaches the table, usually beside grilled pork belly or other grilled meat.

The dressing rests for about a minute first, long enough for the chili flakes to soften and lose their dusty taste. Geotjeori is a fresh, unaged kimchi-style salad, and it does not hold: left to sit, the leaves wilt and liquid gathers in the bowl. When the dressing tastes thin, drying the lettuce matters more than adjusting the sauce: the usual cause is water trapped between the leaves rather than too little seasoning. Thin slices of onion add a sharp edge against the mild bitterness of the leaves. Plum syrup gives a fruitier, subtler sweetness than sugar, and vinegar tempers the chili heat.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

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

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

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

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

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

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.