Korean Pickled Lettuce

I just picked some fresh lettuce from my garden, and I thought, why not turn it into a tasty pickle? This pickled lettuce recipe is crunchy, tangy, and super easy to make. It’s perfect as a side dish or to wrap around grilled meats. Plus, it’s a great way to enjoy your homegrown veggies in a new way. Give it a try—you might just love it!

Yield: About 15 Cups

Short Korean Lesson

• BiMan (비만) = Bbesity
• CheJung (체중) = Weight

Video Instructions

Main Ingredients:

• 3 lb Green or Red Leaf Lettuce
• 4 Cups Onions
• ¼ Cup Red Hot Peppers

Sauce Ingredients:

• 2 Cups Water
• 2 Cups Soy Sauce
• 1 Cup White Vinegar
• 1 Cup White Sugar

Directions

This spring, we planted our Korean lettuce seeds that we’re selling on Etsy, and they grew so nicely. Now, it’s time to harvest them.

Wash and dry about 3 pounds of your home-grown or store-bought lettuce.

Divide it into 4 equal portions.

Thinly slice 4 cups of onions and slice ¼ to ½ cup of red hot pepper diagonally. Divide both the sliced onions and peppers into 4 equal portions.

In a pot, combine 2 cups water, 2 cups soy sauce, 1 cup vinegar, and 1 cup sugar.

Bring to a boil, then simmer for 1 minute.

Place a portion of lettuce in a fridge‑safe container. Tip: When placing the lettuce on it, press down gently. Then, sprinkle one portion of the sliced onion and red chili evenly on top of the lettuce portion.

Pour two ladles of the hot sauce over it.

Repeat for the remaining three portions, then pour the leftover sauce on top.

Place a plate or weight on top to press the lettuce down, then seal and refrigerate.

After refrigerating, your pickled lettuce will be ready to eat in just a few hours. It’ll stay crisp and tasty for up to 2–3 weeks—and in some cases, even up to 2–3 months in the fridge, as long as it stays submerged and covered in brine.

 

Wrap it in grilled meat like samgyeopsal and enjoy. Thanks for watching—like and subscribe for more recipes!