Crispy Lettuce and Egg Omelet Salad (Geotjeori)
A Refreshing Salad Featuring Crisp Lettuce and Delicate Egg Omelet Strips
This refreshing Korean-style salad, called ‘Geotjeori’, combines the vibrant freshness of lettuce with the savory richness of thinly sliced egg omelet. Enhanced with simple seasonings that highlight the vegetables’ natural flavors, it’s a delightful appetizer or side dish that stimulates the appetite.
Main Ingredients
- 1 bag (approx. 200g) Fresh Lettuce (Cheong Sangchu)
- 1/4 head (approx. 150g) Cabbage
- 3 Korean Cucumbers (Oi Gochu)
- 1/2 Bell Pepper (any color or mixed colors)
- 5 Eggs
Cooking Instructions
Step 1
Begin by preparing the fresh lettuce. Gently wash the lettuce under lukewarm water, removing the core. Rinse thoroughly under running water. Pat dry or gently squeeze out excess water. Cut the lettuce into roughly 2cm wide pieces, following the natural grain for a crispier texture.
Step 2
Shred the cabbage into approximately 0.5cm thick strips, following the direction of the cabbage’s natural lines. Cutting along the grain will result in a more tender bite and better absorption of the dressing. For easier cutting, you can halve the cabbage first, then shred.
Step 3
Wash the Korean cucumbers and trim off the ends. Slice them thinly on a diagonal. If you prefer a spicier kick, you can substitute with Korean hot peppers (Cheongyang chili), but adjust the amount accordingly. The crisp texture of the Korean cucumber is a key highlight of this salad.
Step 4
Lightly rinse the bell peppers and remove the core. Slice them into 0.5cm thick strips. Using a variety of colors will make the salad visually appealing. To prevent the vegetables from releasing too much moisture, slice the bell peppers last, just before you’re ready to mix the salad.
Step 5
Peel and mince about 5-6 cloves of garlic. To do this, crush them with the flat side of a knife first, then finely mince. It’s recommended to remove the hard ‘root’ end of the garlic as it can contain undesirable compounds. Freshly minced garlic adds a wonderful aroma and flavor.
Step 6
Wash the eggs thoroughly. Crack the eggs into a bowl, add a pinch of salt, and whisk well. Washing the eggs helps remove any potential surface contaminants. For a smoother omelet, you can strain the whisked eggs through a fine-mesh sieve.
Step 7
Preheat a non-stick pan over medium-low heat and lightly coat with olive oil. Pour 1-2 ladlefuls of the whisked egg mixture into the pan, tilting the pan to spread it into a thin, even circle. As the egg begins to set around the edges, gently lift them with a chopstick or spatula and carefully roll the omelet towards the center. This technique ensures a soft and delicate omelet. Maintaining medium-low heat is crucial to prevent burning.
Step 8
Once the egg omelet is cooked, let it cool slightly. Then, slice it into approximately 1.7cm wide strips. These egg strips will add a delightful savory element and visual appeal to the salad.
Step 9
In a large bowl, combine the prepared lettuce, cabbage, Korean cucumbers, and bell peppers. Add the minced garlic and salt. Wearing disposable gloves, gently toss the vegetables to distribute the seasonings. Adding a splash of vinegar at this stage can enhance the crispness and add a tangy note.
Step 10
If the vegetables release a lot of excess liquid, the salad might become watery. Gently drain off this liquid 2-3 times to maintain a pleasant consistency.
Step 11
Drizzle in the sesame oil and add the gochugaru for color and flavor. Again, use gloves to mix everything thoroughly and evenly.
Step 12
Finally, gently fold in the sliced egg omelet strips and sprinkle with toasted sesame seeds. Add the egg strips at the end to prevent them from breaking apart. If the seasoning feels too strong, you can add more of the fresh vegetables to adjust the saltiness. Feel free to add a little more sugar or corn syrup if you prefer a touch of sweetness.
Step 13
Arrange the finished salad attractively on a serving plate. Enjoy this refreshing and flavorful Geotjeori that perfectly balances crisp vegetables with savory egg!
