Korean Leek Salad

Korean Leek Salad

Turn your home into a Korean barbeque restaurant.
Warm up your body with the heating qualities of leeks and the capsaicin in the chili peppers!!

Ingredients: 2 generous servings

Japanese leek
2 stalks
a. Soy sauce
3 tablespoons
a. Sake
3 tablespoons
a. Vinegar
3 tablespoons
a. Sugar
1/2 tablespoon
a. Ichimi chili pepper powder
1 tablespoon
a. Sesame oil
1 tablespoon
a. White sesame seeds
as much as you like


1. Finely julienne the white part of the leek, and soak in a bowl of cold water.
2. Mix the leeks and the sauce ingredients labeled "a", and it's done. You can add more vinegar if you like.
3. One evening, we had samgyeopsal for dinner, so we wrapped some of the leek with our barbecued pork!
4. Here it is with tuna sashimi.
5. With avocado sprinkled with lemon and wrapped in a lettuce leaf.
6. ..and with gyoza dumplings!
7. Here's some sunchang doenjang mixed with natto and wrapped in a lettuce leaf.
8. With yellowtail sashimi.

Story Behind this Recipe

The leek salad I had at a Korean barbeque restaurant was delicious, so I made a home version using plenty of vinegar.