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 ofromaine
1teaspoonchopped garlic
1/2teaspoongrated peeled ginger
1/4teaspooncoarse Korean hot red-pepper flakes
1tablespoonAsian sesame oil
1tablespoonsoy sauce
2teaspoonswater
1teaspoonsesame 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.
Korean food is among the most accessible of Asian cuisines, as relatively simple textures and flavors—garlic, chiles, the sweet meatiness of short ribs—add up to a complex, beautifully balanced whole.
