Korean Style Romaine Recipes
KOREAN-STYLE ROMAINE
Provided by Lillian Chou
Categories Salad Garlic Ginger Appetizer Side Vegetarian Quick & Easy Dinner Healthy Vegan Soy Sauce Lettuce Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 1 quart
Number Of Ingredients 8
Steps:
- Cut romaine crosswise into 2-inch pieces and put in a bowl.
- Cook garlic, ginger, and red-pepper flakes in sesame oil in a small heavy skillet over medium-low heat, stirring, until garlic begins to sizzle, about 30 seconds. Stir in soy sauce and water and bring to a boil.
- Pour hot dressing over romaine and toss to coat. Sprinkle with sesame seeds. Marinate, stirring occasionally, at least 30 minutes.
KOREAN STYLE ROMAINE
Romaine has a nice crunch, even after marinating in a hot dressing! Adapted from Gourmet magazine(March 2009)
Provided by Sharon123
Categories Salad Dressings
Time 15m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut romaine crosswise into 2-inch pieces and put in a bowl.
- Cook garlic, ginger, and red-pepper flakes in sesame oil in a small heavy skillet over medium-low heat, stirring, until garlic begins to sizzle, about 30 seconds. Stir in soy sauce and water and bring to a boil.
- Pour hot dressing over romaine and toss to coat. Sprinkle with sesame seeds. Marinate, stirring occasionally, at least 30 minutes.
- Note:
- Romaine can be made 1 day ahead and chilled. Bring to room temperature before serving.
LEMON TABOULI WITH TENDER ROMAINE
This tabouli is excellent with or without the romaine lettuce. To make this a meal, you could add some chopped grilled chicken. From Epicurious.com, September 2003. Paula Wolfert: "A few years ago, when I was in southeastern Turkey working on my book Mediterranean Grains and Greens, I noticed that the women didn't soak their bulgur in water for some summer preparations. When I asked a Turkish friend about this, she let out a laugh. "In Turkey, no man would marry a woman who just used water! For cold bulgur dishes we always soak in tomato juice, onion juice, or fresh pressed and strained sour grape juice to flavor the bulgur first.""
Provided by swissms
Categories Low Protein
Time 2h
Yield 4 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- Place the bulgur in a fine sieve, rinse under cold running water, squeeze dry, and soak in the lemon juice for 45 minutes. Use a fork to fluff the bulgur.
- In a bowl, combine the tomatoes, scallions, cinnamon, and a few pinches of salt and pepper. Drizzle on the olive oil and toss. Fold in the bulgur, parsley, and mint and mix well. Refrigerate, stirring occasionally.
- Taste and correct the flavors with lemon juice, salt, and pepper. Serve with crisp inner leaves of romaine lettuce for scooping up the salad.
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