½ lb. romaine lettuce, washed, leaves torn or cut into bite-sized pieces
2 cups thinly sliced cucumber
4 scallions, trimmed and minced
2 garlic cloves, minced
2 tbsp light soy sauce
1 tbsp fish sauce
3 tbsp white vinegar
2 tbsp coarse Korean red chili flakes
½ tbsp sesame oil
½ tbsp toasted sesame seeds
In a wide pan, place eggs in a single layer covered by 1-inch of water. Bring water to a boil over medium-high heat. Turn off heat, cover with a lid, and let stand for 2½ minutes. Remove eggs and place into a bowl of very cold water. Peel eggs and set aside.
In a large mixing bowl, combine scallions, garlic, light soy sauce, fish sauce, vinegar, red chili flakes, and sesame oil.
Add lettuce and cucumbers. Toss evenly and adjust seasoning. Sprinkle sesame seeds on top. Transfer to a large platter.
Slice eggs lengthwise and arrange on salad.
Nutrition Per Serving: 290 calories, 22g protein, 10g carbohydrate, 18g fat