Sangchu geotjeori is a quick Korean lettuce salad that makes a refreshing side dish for grilled meats. Even without fish sauce, you can make it sweet, tangy, and clean-tasting with a simple dressing of soy sauce, vinegar, and sugar.
For this Korean lettuce salad recipe, 20 lettuce leaves are tossed with a dressing made from equal amounts of gochugaru, soy sauce, vinegar, and sugar. The key is to drain the lettuce thoroughly and toss it gently right before serving so the leaves stay fresh and crisp instead of wilting quickly.
Serve this bright, tangy lettuce salad alongside grilled pork belly, beef brisket, or a warm bowl of rice.
⏱️ Cooking Time: About 10 minutes
🍳 Difficulty: ★☆☆☆☆
✓ Ingredients
🥣 Main Ingredients
- 20 lettuce leaves, about 130 g (4.6 oz)
- A small amount of thinly sliced onion (optional)
🧂 Dressing & Seasonings
- 2 tbsp gochugaru (Korean red pepper flakes)
- 2 tbsp regular soy sauce
- 2 tbsp vinegar
- 2 tbsp sugar
- 1 tbsp sesame seeds
- 1 tbsp minced garlic
- 1 tbsp sesame oil
(Measurement guide: 1 tbsp = 15 ml, 1 tsp = 5 ml, 1 Korean paper cup = 180 ml / 6.1 fl oz)
✓ How to Make Korean Lettuce Salad
- Wash and prepare the lettuce: Rinse 20 lettuce leaves thoroughly under running water. Drain completely, then tear by hand or cut into bite-size pieces and place in a large bowl.
- Make the dressing: In a separate bowl, combine 2 tbsp gochugaru, 2 tbsp regular soy sauce, 2 tbsp vinegar, 2 tbsp sugar, 1 tbsp sesame seeds, 1 tbsp minced garlic, and 1 tbsp sesame oil. Mix well until the sugar dissolves.
- Toss gently: Pour the prepared dressing over the lettuce. Using your fingertips, gently lift and toss the leaves from the bottom upward so they are evenly coated without crushing or wilting them.
✓ Key Tips for Success
- Remove as much water as possible: If too much water remains on the lettuce, the dressing becomes diluted and excess liquid can quickly collect in the bowl. Drain and dry the surface of the leaves as thoroughly as possible before seasoning.
- Use a light touch when tossing: Lettuce leaves are delicate. Squeezing or kneading them too firmly can damage the leaves, cause them to wilt quickly, and reduce their crisp texture. Toss gently from the bottom upward using your fingertips.
✓ Serving Tips
- Serve with rich grilled meats such as samgyeopsal (Korean grilled pork belly) or chadolbaegi (thinly sliced beef brisket) for a fresh, tangy contrast.
- For a quick bibimbap-style meal, serve the seasoned lettuce over freshly cooked rice with a soft fried egg and a little gochujang.
- The lettuce will wilt if it sits in the dressing for too long, so toss it immediately before serving for the best texture.
✓ How to Choose Fresh Lettuce
- Color and appearance: Look for leaves with an even green or reddish color, a natural sheen, and no noticeable discoloration.
- Firmness and size: Choose leaves that feel firm and resilient rather than limp. Leaves that are relatively even in size and about the size of your palm are easy to prepare and serve.
- Cut stem ends: Check that the cut ends of the stems look fresh and clean rather than dry, darkened, or discolored.
✓ Lettuce Nutrition per 100 g (3.5 oz)
| Nutrient | Amount per 100 g (3.5 oz) |
|---|---|
| Calories | 19.00 kcal |
| Carbohydrates | 3.69 g |
| Protein | 1.42 g |
| Fat | 0.28 g |
| Sodium | 6.00 mg |
Values are based on 100 g of raw red leaf lettuce. Actual nutrition may vary depending on the variety, part used, product, and preparation method.
Source: Ministry of Food and Drug Safety Food Nutrition Database
✓ Frequently Asked Questions (FAQ)
Q1. Can I season the lettuce right after washing it?
It is best to remove as much water as possible from the surface of the leaves first. Excess water can dilute the dressing and make the lettuce lose its crisp texture more quickly.
Q2. Why does my Korean lettuce salad become watery and wilt so quickly?
This usually happens when too much water remains on the lettuce or the leaves are tossed too aggressively. Dry the lettuce thoroughly and gently lift and toss it with your fingertips instead of squeezing or kneading it.
Q3. Can I use brewed soy sauce instead of regular soy sauce?
Yes. Since this is a fresh, uncooked salad, you can substitute the same amount of brewed soy sauce for regular soy sauce.
Using the seasoning ratio in this recipe creates a balanced sweet-and-tangy flavor from the soy sauce, vinegar, and sugar without needing fish sauce. Gently tossing the lettuce keeps its crisp texture intact, while sesame oil adds a nutty aroma that pairs especially well with grilled pork belly or beef brisket.
If you need a fresh vegetable side dish for Korean barbecue or a quick banchan that comes together in minutes, try this Korean lettuce salad recipe. Toss it right before serving to enjoy the freshest texture and the best balance of sweet, tangy, and savory flavors.
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