Korean Spicy Lettuce Salad You’ll Want to Eat Every Day (Sangchu Geotjeory)🥬✨

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers a healthier fat profile.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and has a similar flavor.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds sweetness with fewer calories.

red pepper flakes

🥗Healthier: fresh chili

💰Cheaper: black pepper

Fresh chili provides a vibrant flavor.

Start by making the sauce: combine 1 tbsp of soy sauce, 1 tbsp of fish sauce, and 1 tbsp of vinegar in a bowl.

Add 1 tbsp of gochugaru and 1 tbsp of sugar to the sauce.

Add 1 teaspoon of minced garlic to the sauce and mix everything together.

Cut off the bottom stem of the lettuce and separate the leaves.

Wash the lettuce two to three times under running water.

Remove as much water as possible from the lettuce to keep it crisp.

Tear the lettuce roughly with your hands instead of cutting it with a knife.

Slice a half a small onion thinly and prepare a cucumber by slicing it diagonally (optional).

Once your meat is almost ready, put the sliced onion and cucumber in a bowl, add the sauce, and mix quickly.

Add the torn lettuce to the bowl and gently toss everything together by hand.

Drizzle 1 tbsp of sesame oil on top and sprinkle 1 tbsp of sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens