Here we are for another week of Wanderfood Wednesday kindly hosted by Wanderlust and Lipstick.
This week I’m bringing you back to Korea to share Geotjeori; Spring Vegetable Salad. This was a recipe that Chef Shawn prepared at the cooking class I attended a few weeks ago in Seoul. The greens that you will see listed in the recipe below will probably be totally foreign to you, unless of course you’re Korean or living here. The homemade salad dressing is the star here.
I am always looking for flavorful salad dressings that aren’t laden with fat. This one fits the bill, and is simply a delicious addition to any fresh salad. The chili paste gives it some real heat. If you don’t want spicy simply add more honey. This recipe serves two.
20 g Doi namul
20 g Yuche namul
120 g Ssuk namul
20 g Doi minari
(Unless you are in Korea these greens will be impossible to come here. They actually grow in the wild and are only available in the traditional markets for a short time each spring and fall.)
You can substitute any of your favorite salad fixings.
2 tbsp chili paste
1 tbsp vinegar
2 tbsp apple juice
1 tsp lemon juice
1 tsp honey (more if you want a less spicy dressing)
1 tsp sesame oil
1 and 1/2 cloves garlic chopped
1/4 leek chopped
Wash all vegetables
Mix all ingredients for sauce
Gently mix sauce with vegetables
There you have a fresh salad with a flavorful guilt free salad dressing!
If you are in Korea and want to attend cooking class, contact Dan at Seoul Eats.
A tweet or a stumble on this post would be most appreciated, and of course I will reciprocate.