Korean Lettuce Geotjeori Recipe
How to Keep It Crisp
Sangchu geotjeori is a fresh Korean lettuce salad served right before eating. The key is draining the lettuce well, mixing the dressing first, and tossing everything gently at the last minute.
Why this recipe works
Fresh lettuce loses texture quickly once salty dressing touches the leaves. For a crisp result, wash and dry the lettuce completely, prepare the chili-soy dressing separately, and toss the salad just before serving.
Basic ratio
- Lettuce: about 200 g
- Gochugaru: 2 tablespoons
- Soy sauce: 2 tablespoons
- Fish sauce: 1 tablespoon
- Plum syrup: 1 tablespoon
- Vinegar: 1 tablespoon
- Minced garlic: 1/2 tablespoon
- Sesame oil and toasted sesame seeds at the end
Tossing tips
Do not squeeze or press the lettuce. Lift the leaves gently with your fingertips so the dressing coats the surface without crushing the greens. Add sesame oil only at the end to keep the flavor clean and bright.
Best pairing
This salad pairs especially well with pork belly, bulgogi, spicy stir-fried pork, rice, and doenjang jjigae. If you want a sharper barbecue-style flavor, add a little more vinegar. If you want a softer rice-side-dish version, reduce the vinegar and keep the sesame oil aroma.
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