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Ingredients
12 ounces leaf lettuce, torn into bite size pieces
20 wild sesame leaves, julienned (or shiso leaves)
20 crown daisy leaves, cut into bite size pieces
1 Asian pear, about 12 ounces, cut into matchsticks
Dressing (yaknyŏmjang)
1 clove garlic, crushed and finely chopped
1 tablespoon salted shrimp
1 tablespoon sesame oil
1 tablespoon rice wine or dry vermouth
2 tablespoons rice vinegar or distilled white vinegar
1 teaspoon Korean hot red pepper flakes
2 tablespoon freshly squeezed lemon juice, or if in season, yuja*
½ tablespoon dark soy sauce
2 walnut halves, coarsely chopped
1 tablespoon toasted sesame seeds
1 regular green onion, white and pale green part only, finely minced
pinch of freshly ground black pepper
1 tablespoon olive oil
Garnish
1 Korean hot green pepper, halved, cut into mini-dices
1 Korean hot red pepper, cut into mini-dices
2 tablespoons toasted pine nuts
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Method
Prepare the greens several hours ahead of time. Wash and dry. Cut each according to the directions. Wrap in a paper towel and place in a plastic bag. Chill in the refrigerator.
In a large bowl, add garlic, salted shrimp, sesame oil and mix. Let mellow for a few seconds and then add the rest of the ingredients, except olive oil. Mix well. Just before serving, add the pear to the vegetables and toss very lightly. Drizzle the olive oil and toss a few times. Divide into individual bowls and sprinkle the garnish on top. Serve immediately.
Serves 4
Chefs Quote
This salad is one of the ancient Korean ways of fixing fresh baby finger size leaf lettuce. The classic recipe for the dressing was simply a delicious mixture of green onions, garlic, hot peppers and grain syrup in soy sauce, danjang (fermented soybean paste) or koch’ujang (red hot pepper paste). This is a childhood family recipe, except for the olive oil.
Adapted from Hi Soo Shin Hepinstall’s “Growing Up In A Korean Kitchen: A Cookbook,” Berkeley: Ten Speed Press, 2001
* Yuja is similar to Japanese Yuzu, which can be purchased bottled in Asian markets.
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