Korean Summer Salad
Serves 3
Directions
- 1Season the chicken with salt, pepper, and ginger juice, then let it rest.
- 2Prepare the lettuce into bite-sized pieces.
- 3Don't forget a bit of radicchio for color, and keep it chilled.
- 4Peel the Korean melon, cut it in half, remove the seeds, and slice it.
- 5Slice up the green and red chilies and green onions.
- 6Squeeze the lemon juice for the sauce.
- 7For the sauce, mix soy sauce, lemon juice, white balsamic, sugar, minced garlic, sesame oil, and salt.
- 8Mix all with the chilies and green onions you prepped earlier.
- 9Grab that marinated chicken, skin-side down, onto a hot pan.
- 10Let it sizzle till the skin's crispy and golden.
- 11Cut the cooked chicken into bite-sized pieces.
- 12Plate it up with lettuce, Korean melon, and that juicy chicken.
- 13Then drench your salad in that sauce.
Ingredients
- 1 kg boneless chicken thigh
- Salt
- Black pepper
- Ginger wine
- 1 head iceberg lettuce
- Radicchio
- 1 Korean melon
- 0.33 stalk green onion
- 4 green chili peppers
- 2 Red chili peppers
- Pulmuone soy milk noodles
- 8 tbsp soy sauce
- 8 tbsp lemon juice
- 3 tbsp white balsamic vinegar
- 2 tbsp Sugar
- 2 tbsp minced garlic
- 2 tbsp sesame oil
- 0.5 tsp salt
- lemon zest
- sliced green/red chili
- 0.33 stalk white part of green onion
Equipment
meat presscast iron lidheavy potpanbowlknifespoonchopping board
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