Sweet, sour, and spicy lettuce salad (Sangchu-geotjeori) from Maangchi's Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine (page 196) by Emily "Maangchi" Kim and Martha Rose Shulman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TequilaMockingbird on October 20, 2020

    Yes this is a salt-forward recipe, but I believe the intent is to serve it as a side dish paired with cooked white rice (among other things), so the saltiness would pair well with a side of bland/unsalty rice.

  • southerncooker on October 03, 2020

    This was tasty but agree with other poster a little too salty. I used aragula and green onions from my farm share. I used a black soy sauce.

  • jenburkholder on August 18, 2020

    This is very tasty, but significantly too salty as written, even with rice and other, blander dishes. Cut down the soy sauce. Would make again with that change.

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