2000s Recipes + Menus

Korean-Style Romaine

Makes1 qt
  • Active time:10 min
  • Start to finish:40 min
March 2009
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.
  • 1 heart of romaine
  • 1 teaspoon chopped garlic
  • 1/2 teaspoon grated peeled ginger
  • 1/4 teaspoon coarse Korean hot red-pepper flakes
  • 1 tablespoon Asian sesame oil
  • 1 tablespoon soy sauce
  • 2 teaspoons water
  • 1 teaspoon sesame seeds, toasted (see Tips) and crushed with side of a heavy knife
  • Cut romaine crosswise into 2-inch pieces and put in a bowl.
  • 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.
  • Pour hot dressing over romaine and toss to coat. Sprinkle with sesame seeds. Marinate, stirring occasionally, at least 30 minutes.
Cooks’ notes: 
  • Romaine can be made 1 day ahead and chilled. Bring to room temperature before serving.
  • We’ve also got a Web-exclusive recipe using the leftover hot red-flakes.
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