Sangchu-geotjeori: Lettuce Kimchi

Hi, here’s the first of our recipes

We don’t want to focus too much on giving away recipes, but they’re a good point of departure.

Let’s do something unusual with lettuce: a lovely fresh, unfermented Korean Kimchi.

Korean lettuce kimchy


Kimchi is amazing. Koreans have been fermenting practically every kind of vegetable in the form of Kimchi for centuries (probably longer) as a way to preserve vegetables during the long, cold winter, and also for it’s pro-biotic properties. Kimchi is also a way of increasing the “deliciousness” (umami) of vegetables by a factor of a thousand – at least!

We’ll go into Kimchi properly later – the pro-biotic fermented type.

Lettuce likes to be eaten fresh.


Korean lettuce kimchy

Fresh Lettuce Kimchi (Sangchu-geotjeori)

A fresh, unfermented Korean Kimchi to eat right away
Prep Time 10 mins
Course Appetizer, Salad, Side Dish, Snack
Cuisine Korean
Servings 4 people


  • 1 Romaine or other very crisp lettuce


  • 1-2 cloves garlic crushed or chopped
  • 2-3 tsp soy sauce preferrably light
  • 1 inch piece of ginger (optional)
  • 1 tsp sesame oil The Korean variety is awsome
  • 1 tsp sesame seeds especially good dry roasted on a skillet
  • 1 tsp sweetener: sugar, honey, agave syrup, stevia
  • 1-3 tbsp Red chilli flakes Korean, Kashmiri, Mexican Guajillo are all good options
  • 1 dash vinegar to taste


  • Wash the lettuce and cut or tear into a large bowl
  • crush the garlic and ginger in a mortar and pestle, OR chop the garlic and slice the ginger into matchsticks
    Add the remaining ingredients and mix well
    ingredients for making Korean kimchi
  • Toss the lettuce in the dressing using your (gloved) hands



This can be done with any green leafy vegetable such as
  • spinach,
  • rocket (arugula),
and some of the tender chicories such as
  • Belgian endive and
  • escarole

Traditionally Eaten With

Your favourite soup, rice and a vegetable side dish


5 Replies to “Sangchu-geotjeori: Lettuce Kimchi”

    1. Hello Heidi, not for lettuce. It turns to mush very quickly. For the Chinese cabbage, yes of course. This is the famous traditional Korean kimchi. Do a search for “Maangchi” on Google or Youtube. She does a great version. All the best

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