This salad is, apparently, served alongside grilled meats in restaurants in Korea. It would go well with any type of grilled or fried food. I like its simplicity and it’s a nice change from the salads I usually make. The dressing itself is a good dressing for other salads and as a vinaigrette for cooked veggies. If using regular, yellow onions, you might want to either blanch slices in boiling water for 10 seconds or so, or pour boiling water over the slices and let them sit for a minute.

6 c or so coarsely chopped lettuce leaves
1 large sweet onion, thinly sliced
3 T soy sauce
3 T rice vinegar
3/4 t Korean hot pepper powder; or hot paprika or cayenne powder
3/4 t sugar
1 T dark (toasted) sesame oil
3/4 t ground black pepper
2 T toasted sesame seeds

1. Combine the lettuce and onion slices in a serving bowl.

2. Whisk together the soy sauce, rice vinegar, hot pepper powder, sugar, dark sesame oil, and black pepper. Add to lettuce and onion and gently toss. Sprinkle with sesame seeds, stirring to combine.