Chef Bill Kim uses fresh minced chiles in his bigger batch of nuoc cham in Korean BBQ. This recipe calls for crushed red pepper for convenience, since it's only 1/8 teaspoon in our adaptation.

This Story Originally Appeared On cookinglight.com

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Greg DuPree

Recipe Summary

active:
20 mins
total:
20 mins
Yield:
Serves 6 (serving size: 1 romaine half)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high (about 450°F).

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  • Brush romaine halves evenly with oil. Place lettuce, cut sides down, on grates; grill 1 minute and 30 seconds. Turn lettuce; grill until lightly charred, about 1 minute and 30 seconds.

  • Place lettuce on a platter. Stir together 4 teaspoons water and next 5 ingredients (though red pepper) in a small bowl until sugar dissolves. Drizzle over lettuce. Top with cheese and cilantro.

Nutrition Facts

73 calories; fat 6g; saturated fat 1g; protein 2g; carbohydrates 4g; fiber 1g; sugars 3g; added sugar 2g; sodium 206mg; calcium 7% DV; potassium.