Korean Lettuce Salad (Sangchu Geotjeori)
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!
Servings: 4
Calories: 57kcal
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
Makes about ¼ cup of dressing. Adjust the serving size to increase the amount.
Serve with Korean BBQ meats such as bulgogi and galbi.
Variations:
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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.
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- Substitute soy sauce with tamari or liquid aminos for a gluten-free alternative.
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- 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
Calories: 57kcal | Carbohydrates: 6g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 676mg | Potassium: 254mg | Fiber: 2g | Sugar: 2g | Vitamin A: 8298IU | Vitamin C: 9mg | Calcium: 53mg | Iron: 1mg