• This recipe produces enough for 2 people. For a family of 4, double the salad ingredients and for the sauce, use Tablespoon (rather than teaspoon).

Make Salad A

• Wash spring onion stalk (2 forearm length pieces). Use your knife to slice the stalk in half. Separate each layer and stack the layers on top of each other. Then julienne into thin strips. Fill a mixing bowl with cold water. Then let it soak for 10 minutes (it gets rid of the harsh onion flavor)
• After 10 minutes, drain via a strainer and let it drip off excess water (we don't want too much water on them).
• Next, chop lettuce into bite-sized pieces.
• Fill a pot with water. Place a large handful of the soybean sprouts into the pot. Then place onto high heat and bring to boil (without a lid). Once it starts to boil, immediately turn off the heat and drain a strainer. Then rinse under cool water.

Make Salad Sauce A

• Mix Gochujang (2 teaspoon), Vinegar (4 teaspoons), Sugar (1.5 teaspoons), Gochugaru (⅓ teaspoon), Honey (1 teaspoon), Water (2 teaspoons), Sesame Oil (½ teaspoon)