Home Cooking

Korean Lettuce Salad - Sangchu Geotjeori

hannaone | Sep 23, 2009 12:43 PM

Some time ago some one asked for a recipe for a Korean lettuce salad served in some Korean Restaurants. I don't know if I answered that person or not, and I can't locate the original thread, so I am posting this in the hope that who ever asked sees this.
Sangchu Geotjeori - Baby Lettuce Salad
This salad is one of the ancient Korean ways of fixing fresh leaf lettuce.

양념장 - Yangnyeomjang - Dressing
The dressing for this salad is simply delicious and can be used on a variety of fresh greens.

Servings: 4


1 head leaf lettuce (red or green top)
20 each Perilla/wild sesame leaves (kkaennip 깻잎)
20 each crown daisy leaves (ssukgat 쑥갓)
1 each Asian pear (approximately 12 ounces)

3 cloves garlic
1 tablespoon sesame oil
1 tablespoon clear rice wine (cheongju 청주)
1 tablespoon doenjang (Korean soybean paste)
2 tablespoons rice wine vinegar or distilled white vinegar
3 teaspoons gochugaru (Korean hot red pepper powder)
2 tablespoons freshly squeezed Yuja juice (Asian Citron 유자 - Substitute lemon or lime juice)
1 tablespoon mul yeot (Korean malt syrup 물엿)
1 tablespoon soy sauce
1 tablespoon toasted sesame seeds
1 each regular green onion
1/2 teaspoon fresh ground black pepper

1 each Hot green pepper
1 each Hot red pepper
2 tablespoons toasted pine nuts



Place the sesame seeds in a dry pan over medium to medium low heat and slowly toast until lightly browned.
Mince the garlic.
Fine chop the green onion.
Place the garlic, sesame oil, and doenjang in a large bowl, mix well, and let stand about five minutes.
Add the rest of the ingredients and mix well.
Dressing may now be refrigerated for use at serving time.

Tear the lettuce into bite size pieces.
Cut the kkaenip into narrow strips.
Cut the ssukgat into bite size pieces.
Slice the Asian Pear into medium slices (about 1/8 to 1/4 inch thick), then cut each slice into narrow strips.

Place the pine nuts in a dry pan over medium to medium low heat and slowly toast until lightly browned.
Remove stem from the peppers, rinse in cold water, then cut in half from top to bottom.
Slice each half into thin "threads" from top to bottom.

Place the greens into a large bowl and gently toss.
Drizzle with dressing, and gently toss again.
Add pear strips and toss once more.
Divide into serving bowls and sprinkle with garnish.
Serve immediately.

Serving suggestions:
Add steamed white rice to this salad to make one type of Bi Bim Bap

Want to stay up to date with this post?

Recommended From Chowhound