Easy Asian

Soy-pickled lettuce

Name: Soy-pickled lettuce recipe
Yield: 4
Cuisine: /asian
Ingredients: 700g lettuce; 20.00 ml caster sugar; 20.00 ml salt flakes; 100ml soy sauce; 20.00 ml rice wine or apple cider vinegar; 2 tsp grated fresh ginger; 1/2 tsp chilli flakes (optional); Steamed rice, to serve (optional); Thinly sliced long green shallot, to serve (optional); Toasted black sesame seeds, to serve (optional); Fried egg, to serve (optional)

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by Alex Elliott-Howery and Jaimee Edwards

Writers

Aug 26, 2024

"Never throw lettuce away again! Inspired by a Korean condiment, this soy pickled lettuce is a great recipe to use up excess or tired-looking lettuce. It takes only 15 minutes to make and is great served with stir-fries, grilled fish, or rice and a fried egg." - Alex Elliott-Howery and Jaimee Edwards

This recipe is by Alex Elliott-Howery and Jaimee Edwards from Cornersmith

1 (700g) iceberg lettuce, trimmed, roughly chopped
1 tbs caster sugar
1 tbs salt flakes
100ml soy sauce
1 tbs rice wine or apple cider vinegar
2 tsp grated fresh ginger
1/2 tsp chilli flakes (optional)
Steamed rice, to serve (optional)
Thinly sliced long green shallot, to serve (optional)
Toasted black sesame seeds, to serve (optional)
Fried egg, to serve (optional)

Method

1.

Place lettuce, sugar and salt in a large bowl and toss to combine. Stand for 20 minutes.
2.

Meanwhile, place the soy sauce, vinegar, ginger and chilli (if using) in a bowl and whisk to combine. Season to taste.
3.

Using your hands, squeeze out the liquid from the lettuce (you can be quite rough with it). Place lettuce in a jar or non-reactive container and cover with soy sauce mixture, pressing down to ensure it’s completely covered in liquid. Stand for at least 15 minutes (it will be ready then, but will taste even better in a few days’ time).
4.

Serve pickled lettuce with rice, shallot, sesame and egg, if using.