Korean Lettuce Salad (Sangchu Geotjeori)

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🥢 Introduction

I often find myself with more lettuce than I know what to do with. I’ll buy a bag for sandwiches or a meal, use some of it, and then there’s always a little too much left in the fridge. Whenever that happens, sangchu geotjeori is usually the first thing that comes to mind.

This is one of those Korean side dishes that doesn’t need much planning. I simply slice the lettuce and a little onion, toss them with a sweet, tangy, and slightly spicy dressing, and it’s ready to eat.

I especially like making it when we’re having a meal with lots of meat or vegetables. The crisp lettuce and tangy dressing add a fresh contrast to heavier foods, and it’s the kind of side dish I keep reaching for between bites of meat. It’s also a simple way to use up lettuce before it gets forgotten in the back of the fridge.

I usually make just enough for one meal because sangchu geotjeori is best while the lettuce is still crisp. For this recipe, I used 10 lettuce leaves and 40g of onion, which makes a small, fresh batch without leaving a lot of leftovers.

It’s a simple recipe, but that’s exactly why I keep coming back to it. Whenever I have lettuce sitting in the fridge, this is usually the first thing that comes to mind.

🛒Ingredients

✓ 10 lettuce leaves (about 60g)
✓ 40g onion, thinly sliced
✓ 1 tablespoon Korean red pepper flakes (gochugaru)
✓ 1 tablespoon Korean soy sauce(Jinhangjanj
✓ 1 tablespoon vinegar
✓ 1 tablespoon sugar
✓ ½ tablespoon minced garlic
✓ ½ tablespoon sesame oil
✓ ½ tablespoon sesame seeds
✓ 1 tablespoon water, if needed

Note: Add the water only if the dressing feels too thick. Start with 1 tablespoon and add a little more if necessary.

🍳 How to Make Korean Lettuce Salad

Step 1. Wash and Prepare the Lettuce

Give the lettuce a good wash under cold running water, then drain it well. I like to let it sit for a few minutes or give it a gentle shake to get rid of as much excess water as possible. Too much water can make the dressing watery and dilute the flavor.

For this recipe, I used 6 large lettuce leaves (about 60g). I cut the leaves into bite-sized pieces with a knife. The pieces don’t have to be perfectly even—just make them a comfortable size to pick up with chopsticks or a fork.

Step 2. Slice the Onion

Thinly slice 40g of onion and set it aside. I like to slice it quite thin because thicker pieces can taste pretty sharp when eaten raw.

If you don’t like that sharp, slightly bitter taste from raw onion, soak the sliced onion in cold water for about 5–10 minutes. Just make sure to drain it well before adding it to the salad. I usually skip this step, but my family prefers the onion this way when the flavor is too strong.

Step 3. Make the Dressing

In a small bowl, mix 1 tablespoon gochugaru, 1 tablespoon soy sauce, 1 tablespoon vinegar, 1 tablespoon sugar, ½ tablespoon minced garlic, ½ tablespoon sesame oil, and ½ tablespoon sesame seeds.

Mix everything well. The dressing can look quite thick at first, especially if the lettuce is completely dry and has no moisture left on it. If it feels too thick, add a little water and mix again. I usually add it little by little rather than adding too much at once. You just want the dressing to mix easily with the lettuce without becoming watery.

step 4. Toss Everything Together

Add the lettuce and onion to a large bowl, then pour the dressing over them. Gently toss everything together until the leaves are evenly coated.

I like to mix it gently with my hands so the lettuce doesn’t get crushed. You really don’t need to mix it for long—just a few gentle tosses is enough. If you added a little water to loosen the dressing, it should coat the lettuce much more easily.

Give it a quick taste before serving. If the seasoning tastes good to you, you’re done. I usually try not to overmix it because I like the lettuce to stay as crisp as possible.

step 5. Serve Right Away

Korean Lettuce Salad is best served right after you make it. The longer the lettuce sits in the dressing, the softer it gets and the more liquid it releases.

I usually make this right before we sit down to eat, especially when we’re having grilled meat or a meal with lots of vegetables. The crisp lettuce and sweet, tangy dressing are a really nice match with meat and other heavier dishes.

I also make this whenever I have lettuce left in the fridge and need to use it up. Since I’m only making enough for one meal, there usually isn’t much left over.

🍽️ Serving Tips

I like to serve this Korean Lettuce Salad as soon as it’s mixed, while the lettuce is still crisp. It goes especially well with grilled or seasoned meat, but honestly, it works with just about any meal. I also make it when I’m not really in the mood for vegetables. When I eat the lettuce with a bite of meat, I find myself eating much more of it without even thinking about it. The sweet and tangy dressing makes the lettuce much more enjoyable, especially with rich or flavorful dishes.

❓ FAQ

Q. What type of lettuce works best for Korean Lettuce Salad?

A. I recommend using fresh, crisp green leaf lettuce. You can also use other types of lettuce as long as the leaves are fresh and crisp. I prefer softer, leafy varieties because they mix easily with the dressing and are easy to eat with rice or meat.

Q. Can I make this without lettuce?

A. Yes! You can use the same dressing with just onion or just lettuce, and both are delicious.

If you’re making it with onion only, soak the thinly sliced onion in cold water for about 5–10 minutes first. This helps remove some of the sharp, raw onion flavor. Drain it well, then toss it with the dressing.

Q. Can I leave out the onion?

A. Absolutely. Onion is completely optional. Sometimes I make this with just lettuce, and other times I make it with only onion. The dressing works well with either one, so you can use whatever you have in the fridge.

Q. How should I store leftover Korean Lettuce Salad?

A. If you have leftovers, transfer them to an airtight container and refrigerate them. Keep in mind that the lettuce will continue to soften and release water after it has been dressed, so the texture won’t be quite as crisp the next day. For the best texture and flavor, I recommend eating it as soon as possible.

🇰🇷 First time cooking Korean food?

👉 8 Essential Korean Ingredients Every Beginner Needs

👉 Korean Soy Sauce Explained: Jin Ganjang vs Guk Ganjang

👉 Gochujang vs. Gochugaru: What’s the Difference?

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