Serves 2
40 min
Korean-Style Romaine
Recipe GLPR422dfa5c24e8a2
Crisp romaine lettuce tossed with a warm, aromatic sesame and ginger dressing infused with Korean chili heat. The lettuce wilts slightly as it absorbs the savory, gingery flavors while marinating, creating a tender yet crunchy side dish or light vegetarian main course topped with toasted sesame seeds.
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Ingredients
1 heart of romaine lettuce
1 teaspoon chopped garlic
1/2 teaspoon grated fresh ginger
1/4 teaspoon Korean red pepper flakes (gochugaru)
1 tablespoon Asian sesame oil
1 tablespoon soy sauce
2 teaspoons water
1 teaspoon sesame seeds, toasted
Directions
Slice the romaine lettuce heart crosswise into 2-inch pieces and transfer to a large serving bowl.
Heat the sesame oil in a small skillet over medium-low heat. Add the garlic, ginger, and Korean red pepper flakes. Stir continuously for about 30 seconds until the garlic becomes fragrant and begins to sizzle.
Add the soy sauce and water to the skillet, then bring the mixture to a boil, stirring once or twice.
Immediately pour the hot dressing over the romaine pieces and toss gently to coat all the lettuce evenly.
Crush the toasted sesame seeds using the side of a heavy knife and sprinkle them over the top of the salad.
Let the salad marinate at room temperature for at least 30 minutes, stirring occasionally, so the lettuce can absorb the flavors while remaining slightly crisp.
