Learn how to make Korean style green salad — also known as Korean lettuce salad, thanks to all that crisp, refreshing lettuce! It’s quick, easy, and the perfect side dish to serve with grilled Korean BBQ meats. Whether you’re planning a backyard BBQ or a cozy dinner at home, this salad adds the perfect fresh, tangy balance to your meal.
What goes in Korean Green Salad
- Mixed salad greens – I used butterhead lettuce, baby spinach, arugula (rocket), baby Swiss chard, oak lettuce, and a few other leafy greens from a spring mix.
- Thinly sliced cucumber, purple onion, and apple – These add texture and a touch of sweetness. Sometimes I swap in nashi pear if that’s what I have on hand.
Sweet and tangy soy based Korean salad dressing – Light but full of flavor, this dressing brings everything together with just the right balance of salty, sweet, and zingy. - Optional: gochugaru (Korean chili flakes) – Add a pinch if you want a little heat to balance the sweet and tangy flavors.
- Optional: toasted sesame oil – I usually leave it out to keep the salad extra light, but it’s a great add-in if you love that deep, nutty aroma.
How to Make Korean Style Green Salad (Lettuce Salad)
Making Korean-style green salad is super simple! Just place all your salad ingredients in a large mixing bowl, then drizzle the dressing over the top. Gently toss everything together until the greens are evenly coated.
I like to sprinkle toasted sesame seeds at the very end — it helps them cling nicely to the dressed leaves instead of sinking to the bottom. A small step, but it makes a big difference!
What to Serve With
As I mentioned earlier, this makes a fantastic Korean BBQ salad — whether you’re grilling something spicy or mild, it pairs beautifully with both.
You can also serve it as a refreshing side dish with steamed rice. Lately, I’ve been enjoying it with Korean purple rice and chicken bulgogi — and let me tell you, it’s such a satisfying combo. The crisp greens and tangy dressing cut through the richness of the meat in the best way.
How to Store
Once the salad is dressed, it won’t keep well — the acidity in the dressing makes the greens wilt quickly.
If you’re planning ahead for a BBQ or picnic, keep the ingredients prepped but separate, and toss everything together just before serving.
Other Korean Salads You Might Like
- Korean Cucumber Salad (Oi Muchim) → Crisp, spicy, and refreshing — a classic Korean banchan with a similar quick-prep, raw veggie vibe.
- Korean Cabbage Salad (Yangbaechu Saelleodeu) → A crunchy salad made with white cabbage and a light, tangy Korean-style dressing — fresh, crisp, and perfect alongside grilled meat.
- Creamy Fruit Salad → Lightly sweet and creamy, this salad balances out spicy or savory dishes with just the right mellow touch.
Korean Green Salad
Ingredients
MAIN
- 100 g mixed green salad (3.5 ounces)
- 50 g apple or nashi pear (optional), peeled & thinly sliced (1.8 ounces)
- 50 g cucumber (optional), thinly sliced (1.8 ounces)
- 20 g red onion (optional), thinly sliced (0.7 ounces)
- 1 tsp toasted sesame seeds (optional), to garnish
KOREAN SALAD DRESSING
- 2 tsp soy sauce , regular
- 2 tsp sugar
- 2 tsp rice vinegar
- 1 tsp Korean fish sauce
- 1 tsp Korean chili flakes (gochugaru), (optional)
Instructions
- In a small bowl, combine all the salad dressing ingredients. Whisk until the sugar is fully dissolved. (If you don’t have a whisk, stir vigorously with a fork.) Set aside.
- In a large mixing bowl, add the salad ingredients (except the sesame seeds). Just before serving, pour the dressing over and gently toss to coat. Sprinkle with sesame seeds and serve immediately.
Notes
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
