Sangchu Geotjeori Salad (v) Recipe
Make Sangchu Geotjeori Salad (v) Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad
Dressing (Vegan, traditional-style)
Method
Salad
- 1
Wash and prep greens
Rinse the napa cabbage and lettuce thoroughly under cold running water to remove grit. Spin or pat dry until mostly dry. Tear or cut into 1- to 2-inch pieces and place in a large mixing bowl.
- 2
Salt briefly
Sprinkle the 1 tsp kosher salt evenly over the shredded greens and gently toss with your hands for 30–45 seconds. Let sit for 5 minutes to soften slightly, then gently squeeze out any excess water and discard the liquid.
- 3
Dressing (Vegan, traditional-style)
- 4
Combine flavorings
In a small bowl or measuring cup, whisk together rice vinegar (3 tbs), toasted sesame oil (1.5 tbs), light soy sauce (1 tsp), sugar (1 tsp), gochugaru (1 tsp), and minced garlic (1 clove). Whisk until sugar dissolves.
- 5
Adjust and finish
Taste the dressing and add up to 1 tsp water if too strong. Add freshly ground black pepper to taste. Stir in the toasted sesame seeds. The dressing should be bright, slightly tangy, and savory with a hint of heat.
- 6
Dress the salad
Pour the dressing over the prepared greens and vegetables. Using clean hands or salad tongs, gently but thoroughly toss the salad for 10–20 seconds until every leaf is lightly coated. Taste and adjust seasoning: add a pinch more salt or 1/2 tsp soy sauce if needed.
- 7
Serve
Transfer to a serving bowl or individual plates. Garnish with an extra sprinkle of toasted sesame seeds and a few extra gochugaru flakes if desired. Serve immediately so the greens stay crisp.