You'll often see a Western-style salad on the menu at a restaurant in South Korea—in all likelihood, a result of the American presence there since World War II. Romaine retains a nice crunch, even after marinating in a hot dressing. Like the cucumber apple pickle , this dish adds a welcome splash of green to the table.
Romaine can be made 1 day ahead and chilled. Bring to room temperature before serving.
Recipe information
Total Time
40 min
Yield
Makes 1 quart
Ingredients
Preparation
Step 1
Cut romaine crosswise into 2-inch pieces and put in a bowl.
Step 2
Cook garlic, ginger, and red-pepper flakes in sesame oil in a small heavy skillet over medium-low heat, stirring, until garlic begins to sizzle, about 30 seconds. Stir in soy sauce and water and bring to a boil.
Step 3
Pour hot dressing over romaine and toss to coat. Sprinkle with sesame seeds. Marinate, stirring occasionally, at least 30 minutes.
