Korean Green Salad – 나물 is a wonderfully delicious side dish to any grilled meats – especially unseasoned grilled meats. The salty, vinegary and slightly sweet chili flavors really help break up any greasy taste of meats while still highlighting the meaty flavor. Whenever we have a Korean-style BBQ at home, this side salad is our favorite especially if we grill pork or beef.
And don’t forget, #LifesDelicious, so enjoy it!
- 1 each red leaf lettuce (small)
- 6-8 each perilla leaves (optional)
- 3-4 each stalk of chrysanthemum leaves (쑥갓 sookat) (optional)
- 2-3 each green onions (optional)
- Soy Dressing
- 4 tsp soy sauce
- 1 Tbsp rice vinegar
- 1 Tbsp sugar
- 1 tsp Korean red chili powder (gochukaru)
- 2 Tbsp green onions (chopped)
- 1 tsp sesame oil
- 1 tsp sesame seeds
Wash and rinse the greens (lettuce, perilla, chrysanthemum leaves). Drain. You can either tear the lettuce and chrysanthemum leaves by hand into bite-size pieces or serve whole leaves.
Cut perilla leaves into 1/3 in wide strips unless serving whole lettuce pieces. Set aside.
Make my Korean dressing aka Kitchen Sink Yangnyeom Jang (see Korean Sauces II post for recipe) by mixing soy sauce, vinegar and sugar until the sugar fully dissolves. Mix in the remaining ingredients (below).
Toss torn greens with Korean soy dressing and serve immediately or serve whole leaves and dressing on the side (see pic below). You can also allow your guest to dress their own salad or dip the lettuce in the sauce instead.
Do not worry about drying the greens (i.e. no need to use salad spinners) because any extra water on the leaves will dilute the dressing to make it taste just right.