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This Korean lettuce salad (sangchu geotjeori) is made of fresh, crisp green leaf lettuce and shredded carrots tossed in a flavorful dressing of soy sauce, gochugaru, rice wine vinegar, and sesame seeds!
Korean lettuce salad, also called Sangchu Geotjeori (상추 겉절이), is made with crisp green leaf lettuce and shredded carrots tossed in a zesty, spicy, and bright dressing made of soy sauce, gochugaru, and aromatic notes of toasted sesame oil and sesame seeds.
It’s a popular salad served at Korean BBQ restaurants because the fresh and vibrant flavors cut through the greasiness of grilled meats.
This Korean salad pairs well with any Korean meal but it’s especially great when paired with BBQ meat dishes such as beef bulgogi, galbi, chicken bulgogi, spicy pork bulgogi, and samgyeopsal (Korean grilled pork belly).
Ingredients for Korean Lettuce Salad (Sangchu Geotjeori)
- Lettuce – Green leaf lettuce is typically used but red leaf or romaine lettuce can be substituted.
- Soy sauce – Soy sauce provides the salty, umami flavor in the dressing.
- Gochugaru – Also called Korean red pepper flakes, this provides the heat. Add as much or as little as you’d like. Note: the more you add, the thicker the dressing.
- Rice wine vinegar – Adds a bright, vibrant flavor to the dressing.
- Sesame oil – Use toasted sesame oil to give the salad a rich, nutty flavor.
How to Make Korean Salad
- Wash and dry the lettuce well. This helps the dressing adhere to the lettuce while preventing it from getting diluted.
- Cut or tear each leaf into bite-sized pieces.
- Mix all the ingredients for the dressing in a bowl. Adjust the gochugaru, sugar, and vinegar to taste. Note: The more gochugaru you add, the thicker the dressing. The consistency will be anywhere from a pourable dressing to a thick paste, depending on the amount of gochugaru added.
- Add the dressing and toss gently to combine. Serve immediately and enjoy!
Variations & Substitutions
Korean lettuce salad can be served as an appetizer, banchan (Korean side dish), or as an entree by adding protein.
Here are some variations and substitutions you can make to this recipe:
- Additional vegetables – thinly sliced onions, chopped green onions, or cucumber slices.
- Proteins – Add shrimp, shredded chicken, or fried tofu to make this a complete meal.
- Substitute soy sauce with tamari or liquid aminos for a gluten-free alternative.
- Substitute green leaf lettuce with red leaf lettuce or romaine lettuce. Choose crisp lettuce and avoid soft, tender lettuce such as Boston or Bibb lettuce.
More salad recipes:
Korean Lettuce Salad (Sangchu Geotjeori)
Ingredients
- 1 small head green leaf lettuce
- ¼ cup carrots, shredded
Dressing
- 2½ tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 2 to 3 teaspoons gochugaru, or more to taste
- 2 teaspoons toasted sesame oil
- 2 teaspoons sesame seeds
- 1 teaspoon sugar
- 2 cloves garlic, minced
Instructions
- Wash and dry the lettuce well and cut each leaf into bite-sized pieces.
- Dressing: In a small bowl, mix together 2½ tablespoons soy sauce, 1 tablespoon rice wine vinegar, 2 to 3 teaspoons gochugaru, 2 teaspoons toasted sesame oil, 2 teaspoons sesame seeds, 1 teaspoon sugar, and 2 cloves garlic – minced. Taste and adjust the gochugaru, vinegar, and sugar to your preference.
- Toss: In a large bowl, toss the lettuce and carrots with the dressing and serve immediately. Enjoy!
Notes
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- Additional vegetables – thinly sliced onions, chopped green onions, or cucumber slices.
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- Proteins – Add shrimp, shredded chicken, or fried tofu to make this a complete meal.
-
- Substitute soy sauce with tamari or liquid aminos for a gluten-free alternative.
-
- Substitute green leaf lettuce with red leaf lettuce or romaine lettuce. Choose crisp lettuce and avoid soft, tender lettuce such as Boston or Bibb lettuce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
The star of this is the salad dressing!!! Loved it! I’m enjoying this on all my salads now.
Such an interesting salad with bold flavors! I will be making this all winter long!
Such a great simple salad! We served it as a side with shrimp and rice.
This Sangchu Geotjeori is a total game-changer! I stumbled upon this recipe while looking for a refreshing and healthy side dish, and I’m so glad I did.
This is one of my go-to salads for meal prepping lunches. I’ll add chicken, beef, shrimp and other proteins that I make in big batches and it makes a great tasting lunch.
This salad has a wonderful flavored dressing. To make it a full lunch I added shrimp and some sunflower seeds.
I thought this was a really tasty salad. I plan to make it again with extra veggies like cucumbers and maybe chicken to make it a lunch for the workweek. Great recipe!
The dressing in this salad was incredible. I added shrimp to make it a full dinner and there were no leftovers. Definitely a keeper!
Was such an easy recipe to make and powerpacked with flavors. Definitely a keeper and will be trying again.
This recipe is awesome, it is simple to make but a healthy one too! Thank you for sharing this!
This salad is so light, refreshing and tastes better then the restaurant version. So glad I found this recipe!
I love a good salad, and this one sounds right up my alley! I am so excited to make it, thank you so much for sharing this recipe 🙂
I LOVE any sauce that includes gochugaru in it! This salad turns out refreshing and delicious! I will make it again soon!
Love a fresh and delicious salad, and this one is fantastic. The dressing comes together quickly and tastes incredible. Will make again – thank you!