Sangchu-namul (Korean Lettuce Side Dish) | A Crunchy, Nutty Banchan You’ll Make Again and Again

https://youtube.com/shorts/zbgTYyyNdlk?feature=share

Ever wondered what to do with that romaine lettuce sitting in your fridge?
In Korean home kitchens, sangchu-namul (상추나물) is a lesser-known but beloved side dish where crisp lettuce is gently blanched, then dressed in a savory, nutty, and slightly sweet seasoning.

This humble dish has roots in Korean Buddhist temple cuisine and everyday home cooking.
It was one of the easiest ways my grandmother would make use of the thick-stemmed lettuce growing wild in her summer garden. At first glance, cooking lettuce might seem odd, but once you try it, you’ll understand. The quick blanching softens the greens just enough while keeping their crunch, creating a texture that’s surprisingly satisfying.

It’s light, deeply flavorful, and a delicious example of Korean namul – simple vegetable dishes dressed with fermented seasonings, often enjoyed as part of a balanced table with rice, soup, and other banchan.

---

Why Use Romaine or Little Gem Lettuce?

Romaine or little gem lettuce (mini romaine) is ideal for sangchu-namul because of its firm texture and sturdy, sweet stems. Unlike soft lettuces that wilt instantly when heated, romaine holds its shape beautifully even after blanching. The core stem parts become tender yet crunchy, and they absorb the seasoning in the most delightful way.

That said, this recipe is very flexible. If romaine isn’t available, here are some great alternatives that still bring that signature crunch:

✅ Green Batavia lettuce (curly but crisp; often sold as “crispy green” lettuce)
✅ Summer crisp lettuce (a.k.a. French crisp or Batavia-type: mild, crunchy, great structure)
✅ Cos lettuce (another name for romaine, but different cultivars may vary slightly)

And for a softer texture or variation in flavor, you can also use:

• Spinach (for a silky, melt-in-your-mouth version)
• Napa cabbage
• Korean lettuce (sangchu), if available: choose firmer, thicker leaves
• Young kale or Swiss chard, blanched briefly and well-drained

The key is choosing a leafy green that retains a bit of volume and bite after blanching, so the dressing can coat without turning it mushy

---

The Dressing: Deeply Savory and Naturally Vegan-Friendly

The flavor of sangchu-namul comes from a doenjang-based dressing: a classic mix of fermented soybean paste, sesame oil, gochugaru (Korean red chili powder), and a hint of sweetness from maesil-cheong (Korean green plum syrup).

While many home cooks add a bit of fish sauce for umami, you can just as easily use guk-ganjang (Korean light soy sauce) for a fully vegan version. The result is a savory, nutty, lightly spicy dressing that enhances the sweetness of the blanched lettuce without overpowering it.

---

Ingredients

Serves 2-3 as a side dish

• 400 g romaine or little gem lettuce (about 2 heads mini romaine or 1 large head)

• 1 tbsp doenjang (fermented soybean paste)

• 1 tbsp maesil-cheong (green plum syrup)
  ⟶ Sub with agave or maple syrup if needed

• ½ tbsp myeolchi-aekjeot (fish sauce)
  ⟶ Sub with guk-ganjang (Korean light soy sauce) for vegan option

• 1 tbsp toasted sesame oil

• ½ tbsp gochugaru (Korean red chili powder)

• 1 tsp toasted sesame seeds

How to Make Sangchu-namul

1. Prepare the Seasoning

In a mixing bowl, stir together:

• Doenjang (fermented soybean paste)
• Maesil-cheong (green plum syrup)
• Myeolchi-aekjeot (fish sauce) or guk-ganjang (Korean light soy sauce)
• Sesame oil
• Gochugaru (Korean red chili powder)
• Toasted sesame seeds
  Mix until smooth and set aside.

2. Prep the Lettuce

• Cut the romaine into bite-sized pieces.

• Slice the thicker stem ends more thinly so they blanch evenly.

• Rinse thoroughly, keeping leafy tops and stem pieces separate.

3. Blanch Gently

• Bring a pot of water to a rolling boil. Add a pinch of salt.

• Add the stem pieces first and blanch for 1 minute.

• Then add the rest of the lettuce and blanch for another minute.

• Drain and immediately shock in cold water to stop cooking.

• Squeeze out the excess water gently with clean hands or a tea towel.

4. Mix & Serve

Toss the lettuce with the seasoning. Use your hands for the most even coating (a common method in Korean cooking), or use utensils if preferred.

Serve it at room temperature as a banchan alongside rice and other dishes.

---

Tips & Variations

• Don’t overcook: The goal is to preserve the lettuce’s natural texture.

• Add garlic (optional): If you like a stronger punch, a small amount of grated garlic can be added to the dressing.

• Make it ahead: Sangchu-namul can be made in advance and stored in the fridge for up to 2 days. Just let it come to room temperature before serving.

---

Frequently Asked Questions

Can I use soft leafy lettuce for this?

• Soft lettuces like butterhead or green leaf tend to wilt too much when blanched. Stick to firmer varieties like romaine, little gem, or napa cabbage for the best results.

What does “namul” mean in Korean cooking?

• Namul refers to any seasoned vegetable dish, cooked or raw. They’re an essential part of everyday Korean meals and showcase the natural flavor of vegetables with minimal seasoning.

Is this dish spicy?

• The gochugaru adds a gentle warmth, not sharp heat. You can always reduce or omit it for a milder version.

Can I make this dish gluten-free?

• Yes, it’s traditionally gluten-free when made with traditional doenjang.
  Just check that your doenjang and soy sauce (or fish sauce) are labeled gluten-free.

---

Final Notes

Sangchu-namul is a beautiful example of simple, seasonal Korean home cooking. It’s proof that even the humblest ingredients, like garden-grown romaine, can become something special with just a few fermented seasonings.

Whether you’re looking to reduce waste, try a new vegan banchan, or explore Korean namul dishes, this is one to bookmark. I hope it brings a little taste of my grandmother’s summer garden to your table, wherever you are.

맛있게 드세요 (masitge deuseyo)! enjoy your meal!

---