Cooking Time: 10 min
We get it. Fresh greens are not really meant to be grilled. But we bend the rules a bit in this recipe with a whole head of grilled romain lettuce. Can you really blame us? It's absolutely delicious and totally worth bending the rules.
Accompanying the already delicious grilled lettuce, we also introduce a miso doenjang paste that pairs perfectly with the now-smoky flavors of the grilled lettuce. The miso doenjang brings a crisp brightness to the dish that makes it perfect for a quick and umami-filled snack, during the day or even night!
- 1 Head of romaine lettuce
- 1 Tbsp garlic
- Sea salt
- 1 Tbsp olive oil
- 2 Tbsp white miso
- 1 Tsp Jookjangyeon Premium Doenjang (Soybean Paste) (150g)
- 1 Tbsp Father’s Hill Whole Grain Syrup
- 1 Tbsp Jookjangyeon Premium Soy Sauce (Ganjang)
- Juice of ½ lemon
How to Make
Wash romaine and remove outer leaves if too browned or limp, then cut in half.
Leave to dry with cut side facing down.
Preheat your oven to 200°C/390°F and line a baking sheet with paper.
Lightly dress the inside of the romaine with olive oil, Jookjangyeon Soy Sauce, and lemon juice.
Place the romaine cut side up and place in the oven. They only need a few minutes to grill, so keep an eye out not to let it burn.
Feel free to drizzle the romaine with the dressing or leave on the side as a dip.
A nice finishing touch is to sprinkle sesame seeds on the dip and add some slices of lemon by the grilled romaine. Enjoy!
Combine and smash ingredients until you have a nice paste.
1 Tbsp Garlic, pinch of sea salt, 2 Tbsp white miso, 1 Tsp Jookjangyeon Doenjang, 1 Tbsp Father’s Hill Whole Grain Syrup, 1 Tbsp extra virgin olive oil
Keywords: South Korea, Korean recipes, Korean food, doenjang