Rip up the lettuce leaves into easy to eat pieces. Cut up the cucumber into bite-sized pieces.
Mix all the seasoning ingredients together in a bowl, and add the vegetables. Mix well with your hands so that the vegetables are completely coated with the sauce.
Shred up the Korean nori seaweed with your hands and add to the salad to finish!
This is a spring version of the salad! I used fresh chrysanthemum greens, fresh Chinese cabbage, and the same seasoning ingredients. Super yummy!
Story Behind this Recipe
This is a standard salad at yakiniku (grilled meat) restaurants. I wanted to eat a generous portion of it, and it looked easy - so I tried making it and it really was easy!
The keys are to mix everything well with your hands, and to use lots of Korean nori seaweed. After ripping up the leafy vegetables, dry them well and chill them in the refrigerator to make the leaves very crispy. Mix the salad just before serving.