Sangchu-geotjeori, Seasoned Lettuce Salad
Geotjeori is kimchi seasoned and eaten at once instead of left to ferment, and the lettuce version is the quickest of all. Torn romaine is dressed at the very last minute with gochugaru, garlic, scallion, and vinegar, then tossed by hand with a light press so the leaves take the seasoning while they stay crisp. A mashed date stands in for the syrup or sugar that usually balances the chile. It goes slack fast, so this is a salad you dress at the table, not one you carry to a picnic.
Ingredients
- 1 head Romaine, torn into 2-inch (5 cm) pieces, about 8 cups
- 1 tbsp Gochugaru
- 1 clove Garlic, grated
- 2 pieces Scallions, cut into thin lengths
- 1 tbsp unseasoned rice vinegar
- 1 piece Deglet noor dates, pitted, mashed with 1 tbsp (15 ml) hot water into a paste
- 1 tbsp Sesame seeds, toasted
Method
- Whisk the gochugaru, garlic, scallion, rice vinegar, and date paste into a loose paste and let it rest 5 minutes. The flakes bloom and soften in the vinegar so they coat the leaves as a dressing rather than sitting on them as dry powder.
- Just before eating, add the romaine and toss with your hands, pressing lightly as you go. Geotjeori means seasoned at the last minute, and the light press bruises the leaves just enough to take the dressing while they keep their crunch.
- Scatter on the sesame and serve immediately. Dressed lettuce collapses within the hour, so this one is mixed at the table.
Nutrition
Estimated per serving: 50 calories, 2 g protein, 2 g fiber, 15 mg sodium. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement. How these are computed.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt. How this is computed.
