Irresistible Korean-Style Salad

Name: Irresistible Korean-Style Salad
Yield: 2 servings
Cuisine: American
Ingredients: 1/2 bunch Loose leaf lettuce; 1 Cucumber; 5 cm Carrot; 10 cm The white part of a Japanese leek; 1 Korean nori seaweed; 3 tbsp ★ Sesame oil; 1/2 tsp ★ Salt; 1/3 tsp ★ Gochujang; 1 pinch ★ Ichimi spice (or better yet, Korean red pepper powder)

cookpad.japan @cookpad_jp

I re-created a salad I had in South Korea. It gets rave reviews. You won't be able to stop eating it!

Let the flavored vegetables rest for a while in the refrigerator for the best results. For 2 servings. Recipe by kanakobata

I re-created a salad I had in South Korea. It gets rave reviews. You won't be able to stop eating it!

Let the flavored vegetables rest for a while in the refrigerator for the best results. For 2 servings. Recipe by kanakobata

cookpad.japan @cookpad_jp

I re-created a salad I had in South Korea. It gets rave reviews. You won't be able to stop eating it!

Let the flavored vegetables rest for a while in the refrigerator for the best results. For 2 servings. Recipe by kanakobata

I re-created a salad I had in South Korea. It gets rave reviews. You won't be able to stop eating it!

Let the flavored vegetables rest for a while in the refrigerator for the best results. For 2 servings. Recipe by kanakobata

Saved

Ingredients

2 servings

1/2 bunchLoose leaf lettuce
1Cucumber
5 cmCarrot
10 cmThe white part of a Japanese leek
1Korean nori seaweed
3 tbsp★ Sesame oil
1/2 tsp★ Salt
1/3 tsp★ Gochujang
1 pinch★ Ichimi spice (or better yet, Korean red pepper powder)

Saved

Steps

1

Julienne the cucumber, carrot and leek. Put the lettuce in a bowl of water. Put all the vegetables in the refrigerator to chill.
2

Mix all the ★ ingredients together. Add the cut up vegetables (not the lettuce) and mix. Return to the refrigerator to chill (for at least 10 minutes).
3

Mix the marinated vegetables and the drained and dried lettuce together. Taste, and add a bit more salt if you think it needs it.
4

Transfer to serving plates, sprinkle some hand-shredded nori seaweed on top and serve.