Main ingredients 🥩
Mixed salad greensPlum syrupTuna saucePremium soy sauceMinced garlicVinegarHulled sesame seedsSesame oil
Lim Sung-geun's Mixed Salad Kimchi
A refined, high-end style mixed salad kimchi that tames bitterness with a sesame oil coating while preserving freshness.
🙋 Recommended for
- ⭐ Those looking to quickly and deliciously use up leftover salad greens
- ⭐ People seeking a refreshing, nutty vegetable side dish to pair with meat dishes
Ingredients needed 🛒2 servings
- Mixed salad greens 300g
- Plum syrup 2 tablespoons
- Tuna sauce 2 tablespoons
- Premium soy sauce 1 tablespoon
- Minced garlic 1 tablespoon
- Vinegar 1 tablespoon (or 3x concentrated vinegar 1/3 tablespoon)
- Hulled sesame seeds a pinch
- Sesame oil 1 tablespoon
Recipe 🍳
- Wash the salad greens thoroughly and remove all moisture completely. Tear larger greens into bite-sized pieces.
- Coat the prepared greens with 1 tablespoon of sesame oil, gently tossing to ensure even coverage. The sesame oil acts as a protective layer, eliminating the bitter taste.
- In a bowl, combine 2 tablespoons plum syrup, 2 tablespoons tuna sauce, 1 tablespoon premium soy sauce, 1 tablespoon minced garlic, a pinch of hulled sesame seeds, and 1 tablespoon vinegar to make the dressing.
- Add the sesame-oil-coated greens to the dressing and gently toss, being careful not to crush the vegetables, to complete the dish.
- Wash the salad greens, dry thoroughly, and cut into bite-sized pieces.
- First coat the greens with 1 tablespoon of sesame oil to eliminate bitterness.
- Mix the required ingredients to prepare the dressing.
- Add the dressing and gently toss with the greens to finish.
Cooking tips 💡
- Always toss the vegetables with sesame oil before adding the dressing to block out their natural bitterness.
- Handle the greens gently—avoid pressing too hard—to preserve their freshness and crispness.
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