Romaine lettuce, perilla leaves, kimchi.
Fermentation & PicklingIngredients
- 450g of romaine lettuce.
- 45 perilla leaves.
- One medium-sized onion.
- A small handful of chives.
- 2 green chili peppers.
- 2 red chili peppers.
- 5 tablespoons of gochugaru (Korean chili powder).
- 1 tablespoon of minced garlic.
- 2 tablespoons of sugar.
- 5 tablespoons of soy sauce.
- 2 tablespoons of anchovy fish sauce.
- 1 tablespoon of plum syrup.
- 1 tablespoon of sesame oil.
- 1/3 cup of purified water.
- 2 tablespoons of black sesame seeds.
Instructions
Wash the romaine lettuce and perilla leaves by soaking them in water with 3-4 tablespoons of vinegar for 5 minutes, then thoroughly drain the excess water.
Chop the onion, slice the chives into 1 cm pieces, and finely chop the green chili peppers and red chili peppers. Prepare all the ingredients as described.
Combine gochugaru (Korean chili powder), minced garlic, sugar, soy sauce, anchovy fish sauce, plum syrup, sesame oil, and water to create the marinade.
Add the chopped vegetables (chives, onion, and chili peppers) to the sauce and mix thoroughly.
Cut the perilla leaves, leaving a small portion of the stem attached.
Lay down a single romaine lettuce leaf and spread a thin layer of seasoning on top. Then, place a perilla leaf on the seasoned lettuce and apply more seasoning. Repeat this process, layering the ingredients alternately.