Korean Summer Salad

Serves 3
instagram.com

Directions

  1. 1Season the chicken with salt, pepper, and ginger juice, then let it rest.
  2. 2Prepare the lettuce into bite-sized pieces.
  3. 3Don't forget a bit of radicchio for color, and keep it chilled.
  4. 4Peel the Korean melon, cut it in half, remove the seeds, and slice it.
  5. 5Slice up the green and red chilies and green onions.
  6. 6Squeeze the lemon juice for the sauce.
  7. 7For the sauce, mix soy sauce, lemon juice, white balsamic, sugar, minced garlic, sesame oil, and salt.
  8. 8Mix all with the chilies and green onions you prepped earlier.
  9. 9Grab that marinated chicken, skin-side down, onto a hot pan.
  10. 10Let it sizzle till the skin's crispy and golden.
  11. 11Cut the cooked chicken into bite-sized pieces.
  12. 12Plate it up with lettuce, Korean melon, and that juicy chicken.
  13. 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
Korean Summer Salad | Clip Recipe