Korean Salad with Sesame Dressing Recipe

The dish originates from Korea and goes great with anything that is grilled, barbecued and fried. In Korea it is mostly eaten with the Galbi, which are BBQ short ribs. A simple to make recipe that enhances the flavor of the main dish.

A dressing of soy sauce, vinegar and sesame oil is poured over red cabbage and thinly sliced green onion. The recipe here has a serving size of five persons and you should keep the proportion of ingredients to each other the same while altering the serving size. Prepared in just ten minutes, this is the perfect side dish to make with your BBQ and steaks.

Preparation Time: 10 minutes
Serving Size: 5 persons
Utensils: large salad bowl, small mixing bowl, knife, cutting board

Calories: 80
Fat: 5.9 g
Cholesterol: 0 mg


– 1 head red leaf lettuce
– 4 green onions (white part only)
– 1/4 cup soy sauce
– 5 tablespoons water
– 2 teaspoons white sugar
– 1/4 cup distilled white vinegar
– 2 tablespoons sesame oil
– 1 tablespoon red pepper flakes


  • 1

    Wash the lettuce leaves thoroughly and look for any wilted parts or tiny worms. Rinse and then dry them. Place them on the cutting board and cut into small bite sized pieces using the knife. Place them in the large salad bowl.

  • 2

    Now slice the white parts of the green onions lengthwise into long thin strips. Mostly they will curl up because you have slice them real thin. Add these onion slices to the salad bowl and toss together with the lettuce leaves.

  • 3

    Make the dressing in a small bowl. Whisk together the soy sauce, water, white sugar, vinegar, sesame oil, and red pepper flakes.

  • 4

    Right before serving, pour the dressing over the lettuce leaves and onion and toss together well so that it is coated over the vegetables. Do not store for long before serving because the dressing might cause the lettuce leaves to lose their freshness.

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