If you have ever had kimchi, you know it is usually tangy, funky, and deeply flavorful. That comes from the long fermentation process that can last for weeks or even months. But there is another side to kimchi that often gets overlooked: geotjeori (겉절이).
The word geotjeori literally translates to “lightly salted” or “barely seasoned.” That is exactly what it is, a fresh and quick kimchi meant to be eaten right away. Think of it as kimchi’s little sibling: less complex, but bright, crisp, and full of clean, spicy flavor.
Traditionally, geotjeori is made with napa cabbage. But it is a flexible recipe that works with many different vegetables. It is also the perfect dish for using up leftover greens. Here, I am making it with romaine lettuce along with some onion and carrot for extra crunch and color.
You can think of lettuce geotjeori as a Korean-style spicy salad. It has all the bold flavors of kimchi, without the wait.
Lettuce geotjeori is everything you want in a side dish. It is quick, refreshing, and packed with flavor. Whether you are making a full Korean meal or just looking for a creative way to use up lettuce, this dish proves that kimchi does not always have to be about fermentation; it can also be about freshness and simplicity.
Wash and dry the lettuce, then chop or tear it into bite-sized pieces. Drain the sliced onion from its ice bath. Place the lettuce, onion, and carrot in a large mixing bowl.
In a small bowl, combine the gochugaru, sugar (or plum syrup), vinegar, sesame oil, soy sauce, and sesame seeds. Stir until well mixed.
Pour the dressing over the vegetables. Using clean hands, or gloves/tongs if you prefer, gently toss until every piece is evenly coated.
This geotjeori does not keep well, since the lettuce wilts quickly once seasoned. Enjoy it fresh alongside rice, grilled meats, or your favorite Korean dishes.