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K-Town Eats

By Marilyn Hunter

Stepping into one of the myriad Korean barbecue restaurants in L.A.’s Koreatown is the next best thing to dining in Seoul. Koreatown, or K-Town as locals call it, lies just west of downtown L.A. and is our city’s center of Korean culture, shopping and food.

Korean barbecue is one of our family’s favorite nights out. The boys love cooking their dinner on a grill built into the table, from the fancy spots with gas grills to the smoky dives with charcoal pits. After all, for two little boys, it’s all about the smoke and fire.

Here’s a recipe for our favorite Korean salad that pairs perfectly with grilled beef, chicken or pork.

To get the recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.

Korean Salad

¼ cup naturally brewed soy sauce
3 tablespoons rice vinegar
3 tablespoons water
2 tablespoons sugar
4 tablespoons sesame oil
3 teaspoons red chili pepper powder (gochugaru) * or 1 teaspoon crushed red pepper flakes
2 teaspoons crushed sesame seeds
1 head red leaf lettuce, washed and torn into bite-sized pieces
2 scallions, chopped

In a large bowl, combine all the ingredients except the lettuce and scallions and mix well. Add the lettuce and scallions. Toss until the salad is evenly dressed. Serve in salad bowls.

Makes 4 salads

Preparation time: 10 minutes

* Find in Asian markets, especially Korean markets, or order online

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Reader Comments (1)

Thanks for the recipe, always looking for a new salad thank you!

March 1, 2012 | Unregistered Commentervernetta gohl

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