This salad is one of the ancient Korean ways of fixing fresh leaf lettuce..
1 head leaf lettuce (red or green top)
20 each Perilla/wild sesame leaves (kkaennip 깻잎)
20 each crown daisy leaves (ssukgat 쑥갓)
1 each Asian pear (approximately 12 ounces)
3 cloves clove garlic
1 tablespoon sesame oil
1 tablespoon clear rice wine (cheongju 청주)
1 tablespoon doenjang (Korean bean paste)
2 tablespoons rice wine vinegar or distilled white vinegar
1 teaspoon gochugaru (Korean hot red pepper powder)
2 tablespoons freshly squeezed Yuja juice (Asian Citron 유자 – Substitute lemon or lime juice)
1 tablespoon mul yeot (Korean malt syrup 물엿)
1 tablespoon soy sauce
1 tablespoon toasted sesame seeds
1 each regular green onion
1 pinch fresh ground black pepper
1 each Hot green pepper
1 each Hot red pepper
2 tablespoons toasted pine nuts
- Place the sesame seeds in a dry pan over medium to medium low heat and slowly toast until lightly browned.
- Mince the garlic.
- Fine chop the green onion.
- Place the garlic, sesame oil, and doenjang in a large bowl, mix well, and let stand about five minutes.
- Add the rest of the ingredients and mix well.
- Dressing may now be refrigerated for use at serving time.
- Tear the lettuce into bite size pieces.
- Cut the kkaenip into narrow strips.
- Cut the ssukgat into bite size pieces.
- Slice the Asian Pear into medium slices (about 1/8 to 1/4 inch thick), then cut each slice into narrow strips.
- Place the pine nuts in a dry pan over medium to medium low heat and slowly toast until lightly browned.
- Remove stem from the peppers, rinse in cold water, then cut in half from top to bottom.
- Slice each half into thin “threads” from top to bottom.
Place the greens into a large bowl and gently toss.
Drizzle with dressing, and gently toss again.
Add pear strips and toss once more.
Divide into serving bowls and sprinkle with garnish.