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Ingredients
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Salad
Dressing (Ssamjang-inspired vinaigrette, vegetarian)
Garnish & Serve
Method
Salad
- 1
Prepare lettuce
Wash the lettuce thoroughly in cold water, spin or pat dry, and tear into 1.5–2 inch bite-size pieces. Place in a large mixing bowl.
- 2
Dressing (Ssamjang-inspired vinaigrette, vegetarian)
- 3
Combine base ingredients
In a small bowl or jar, whisk together the gochujang and doenjang until smooth. Add rice vinegar, soy sauce, sesame oil, neutral oil, honey or agave, and minced garlic.
- 4
Emulsify and season
Whisk or shake vigorously until the dressing is smooth and slightly thickened. Taste and adjust: add more honey/agave for sweetness, more rice vinegar for acidity, or 0.5 tsp additional sesame oil for nuttiness. Stir in toasted sesame seeds and black pepper.
Assemble & Serve
- 5
Dress the salad
- 6
Just before serving, pour the dressing over the salad — start with about half the dressing and gently toss with clean hands or tongs to coat the leaves evenly. Add more dressing if desired; the lettuce should be lightly but evenly coated, not soggy.
- 7
Garnish and finish
- 8
Transfer the dressed salad to a serving bowl or individual plates. Sprinkle toasted seaweed strips and an extra pinch of toasted sesame seeds over the top. If using, drizzle the 1/2 tsp toasted sesame oil lightly around the salad and serve with lemon or lime wedges on the side to brighten flavors.
- 9
Serve immediately