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Sangchu-Geotjeori: Lettuce Kimchi

Sangchu-Geotjeori: Lettuce Kimchi

Hi, here’s the first of our recipes

We don’t want to focus too much on giving away recipes, but they’re a good point of departure.

Let’s do something unusual with lettuce: a lovely fresh, unfermented Korean Kimchi.

Kimchi is amazing. Koreans have been fermenting practically every kind of vegetable in the form of Kimchi for centuries (probably longer) as a way to preserve vegetables during the long, cold winter, and also for it’s pro-biotic properties. Kimchi is also a way of increasing the “deliciousness” (umami) of vegetables by a factor of a thousand – at least!

Sangchu-Geotjeori: Lettuce Kimchi

A fresh, unfermented Korean Kimchi to eat right away
Prep Time10 mins
Course: Salad, Side Dish, Snack
Cuisine: Korean
Keyword: chilli, kimchi, lettuce, raw, spicy, vegan


  • 1 Romaine or other very crisp lettuce


  • 1-2 cloves garlic crushed or chopped
  • 2-3 tsp tsp light soy sauce
  • 1 inch piece of ginger root
  • 1 tsp sesame oil
  • 1 tsp sesame seeds
  • 1 tsp honey or your favourite sweetener
  • 1-3 tbsp red chilli flakes get Korean if you can
  • 1 tsp vinegar


  • wash and tear the lettuce into a large bowl
  • crush the ginger and galic to a paste in a mortar and pestle
  • add the remaining ngredients
  • dress the lettuce using your hands to mix thoroughly
  • serve