Korean Style Romaine Recipes

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KOREAN-STYLE ROMAINE



Korean-Style Romaine image

Provided by Lillian Chou

Categories     Salad     Garlic     Ginger     Appetizer     Side     Vegetarian     Quick & Easy     Dinner     Healthy     Vegan     Soy Sauce     Lettuce     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 1 quart

Number Of Ingredients 8

1 heart of romaine
1 teaspoon chopped garlic
1/2 teaspoon grated peeled ginger
1/4 teaspoon coarse Korean hot red-pepper flakes
1 tablespoon Asian sesame oil
1 tablespoon soy sauce
2 teaspoons water
1 teaspoon sesame seeds, toasted and crushed with side of a heavy knife

Steps:

  • Cut romaine crosswise into 2-inch pieces and put in a bowl.
  • Cook garlic, ginger, and red-pepper flakes in sesame oil in a small heavy skillet over medium-low heat, stirring, until garlic begins to sizzle, about 30 seconds. Stir in soy sauce and water and bring to a boil.
  • Pour hot dressing over romaine and toss to coat. Sprinkle with sesame seeds. Marinate, stirring occasionally, at least 30 minutes.

KOREAN STYLE ROMAINE



Korean Style Romaine image

Romaine has a nice crunch, even after marinating in a hot dressing! Adapted from Gourmet magazine(March 2009)

Provided by Sharon123

Categories     Salad Dressings

Time 15m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 8

1 heart romaine lettuce
1 teaspoon chopped garlic
1/2 teaspoon grated peeled ginger
1/4 teaspoon crushed red pepper flakes
1 tablespoon sesame oil
1 tablespoon soy sauce
2 teaspoons water
1 teaspoon sesame seeds, toasted and crushed with side of a heavy knife

Steps:

  • Cut romaine crosswise into 2-inch pieces and put in a bowl.
  • Cook garlic, ginger, and red-pepper flakes in sesame oil in a small heavy skillet over medium-low heat, stirring, until garlic begins to sizzle, about 30 seconds. Stir in soy sauce and water and bring to a boil.
  • Pour hot dressing over romaine and toss to coat. Sprinkle with sesame seeds. Marinate, stirring occasionally, at least 30 minutes.
  • Note:
  • Romaine can be made 1 day ahead and chilled. Bring to room temperature before serving.

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