Sangchu-geotjeori (Spicy Lettuce Salad)

Sangchu-geotjeori lives or dies in the last two minutes. Lettuce has no patience. Dress it too early and it collapses into a wet heap before the meat even leaves the grill, which is how a bright banchan becomes an apology.

Master Seong-nyeo made me tear lettuce by hand, never under the knife, because bruised edges darken and the dressing clings better to torn ruffles. Notebook 18 says 180 grams lettuce, 1 1/2 tablespoons soy sauce, 1 tablespoon vinegar, 1 tablespoon gochugaru, and 2 teaspoons sesame oil. That is enough for four people beside grilled pork, not enough to drown the bowl. Let it taste like itself.

This is the quick green that sits next to samgyeopsal (grilled pork belly), galbi (grilled ribs), or a plain bowl of rice when the table needs lift. Wash the lettuce early, dry it completely, slice the onion thin enough to bend, and wait. When everyone is sitting down, toss it with your hands, scatter sesame, and serve. 손맛 is real; I measure it anyway, because the salad wilts too fast for guesswork.