Wednesday, October 15, 2014

Korean Lettuce & Scallion Salad

This is my adaptation of Hwa Shin Kim's recipe for Lettuce and Scallion salad. She's the owner of Hamjipark Restaurant in LA's K-town, and this dish of hers is featured in the cookbook Discovering Korean Cuisine: Recipes from the Best Korean Restaurants in Los Angeles

Super simple to make, fresh, healthy, and flavorful, this is a great side dish for any number of meaty entrees. The only adjustments I made were to the quantities of the individual ingredients.

8 oz. shredded iceberg lettuce
3-4 scallions, very thinly shredded (use a Japanese Nogi shredder if you have one)
Scant 1/2 tsp. salt (no more)
1 tsp. Korean red pepper powder
1/ tsp. black pepper
2 tsp. sugar
1 tsp. sesame oil
1 tsp. toasted white sesame seeds for garnish (optional)

1. Combine all the ingredients together in a bowl except for the sesame seeds.

2. Plate the salad on a serving platter or individual plates and garnish with a sprinkling of the sesame seeds. 

Julienne/shred the scallions thinly (here I used a Japanese Negi shredder). 

Negi (scallion) and vegetable shredders are simply the most awesome and indispensable gadgets one should have in their kitchen. I got mine at very reasonable prices through Amazon.

Shredded iceberg lettuce.

Korean hot pepper powder, salt, sugar, black pepper and sesame oil. 

 Toss, toss, toss. 

 Voila! This dish is best served asap, btw. You can place any leftover salad in an airtight container or otherwise covered overnight in the frig, but the lettuce will become inevitably wilted. But, heck, it'll still be edible and flavorful, so long as you don't mind the softer consistency of the lettuce the morning after...

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