Wednesday, September 28, 2011

Korean Mixed Simple Salad (Sangchu Kutjuri)

Sometimes when I come up with a meal there is one component that is a clear winner.  In the Korean meal we made last night with this Mixed Simple Salad and a Pork and Potato Saute, I thought this salad was definitely the winner.  At the very least, it was the dish that made me want to go back for seconds.  The flavors were fresh and vibrant and it put a whole new spin on salad.  Generally when you have an Asian-inspired salad it has some sort of sesame-ginger dressing on it.  While I like those gingery dressings, this was a really nice change of pace.  And it was incredibly easy to throw together.  You didn't even have to make a dressing per se - instead you drizzled a few different liquids on top of some lettuce, sprinkled the lettuce with some scallions, Korean chili flakes and sugar and voila, your salad is ready.  From now on I am making this salad as a side dish to any Korean barbeque meal.  If you serve the meat with some white rice, store-bought kimchi and salad you will have a marvelous meal.

Recipe after the jump!

Korean Mixed Simple Salad (Sangchu Kutjuri)
Adapted from The Korean Kitchen:  Classic Recipes from the Land of the Morning Calm
By Copeland Marks

small head of red leaf lettuce, leaves torn into pieces
2 scallions, white and green parts, thinly sliced on the bias
2 tsp cider vinegar
1 tbsp soy sauce
1/4 tsp sugar
2 tsp sesame oil
1/2-1 tsp Korean chili powder

Put lettuce in a salad bowl.  Scatter scallions over the lettuce.  Add all other ingredients.  Toss and serve.

Serve cold or at room temperature.

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