My original plan with the Korean bbq chicken was that I would pair it with some kimchi and sriracha, throw it in a tortilla and call it a day. Once I got started cooking, I decided I had to go through with the rest of the recipes so the next step was putting this quick salad together. It added a necessary and welcome freshness to go with the richness of the chicken seasonings and a nice light crunch as well. My first serving of the meat was in a sort of burrito in a brown rice wrapper with the salsa roja (more on that tomorrow), some cilantro lime rice, this salad and the chicken. Later, I enjoyed it in a Chipotle style burrito bowl (same thing, just sans wrapper).
Shredded Romaine in a Korean Sesame Vinaigrette
(Slightly adapted from Closet Cooking)
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon gochujang
1 tablespoon sesame seeds, toasted
1/2 head romaine lettuce, shredded
Mix together the sesame, soy sauce, gochujang, and sesame seeds. Toss with the romaine and serve.