Tossed Salad with Lots of Korean Nori Seaweed

Name: Tossed Salad with Lots of Korean Nori Seaweed
Cuisine: American
Ingredients: 1 Lettuce (looseleaf or butterhead); 2 sheets Korean nori seaweed; 2 small Cucumber; 2 tsp Gochujang; 1 tsp Doubanjiang; 1 tsp Chinese chicken soup stock granules; 1 generous amount Sesame seeds; 3 tbsp Sesame oil

cookpad.japan @cookpad_jp

This is a standard salad at yakiniku (grilled meat) restaurants. I wanted to eat a generous portion of it, and it looked easy - so I tried making it and it really was easy!

The keys are to mix everything well with your hands, and to use lots of Korean nori seaweed.
After ripping up the leafy vegetables, dry them well and chill them in the refrigerator to make the leaves very crispy. Mix the salad just before serving. Recipe by ena33

This is a standard salad at yakiniku (grilled meat) restaurants. I wanted to eat a generous portion of it, and it looked easy - so I tried making it and it really was easy!

cookpad.japan @cookpad_jp

This is a standard salad at yakiniku (grilled meat) restaurants. I wanted to eat a generous portion of it, and it looked easy - so I tried making it and it really was easy!

Saved

Ingredients

1Lettuce (looseleaf or butterhead)
2sheets Korean nori seaweed
2 smallCucumber
2 tspGochujang
1 tspDoubanjiang
1 tspChinese chicken soup stock granules
1generous amount Sesame seeds
3 tbspSesame oil

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Steps

1

Rip up the lettuce leaves into easy to eat pieces. Cut up the cucumber into bite-sized pieces.
2

Mix all the seasoning ingredients together in a bowl, and add the vegetables. Mix well with your hands so that the vegetables are completely coated with the sauce.
3

Shred up the Korean nori seaweed with your hands and add to the salad to finish!
4

This is a spring version of the salad! I used fresh chrysanthemum greens, fresh Chinese cabbage, and the same seasoning ingredients. Super yummy!