Salad with Gochujang Sauce and Mayonnaise

• 2 Soft-boiled (or soft-poached) eggs
• 3 leaves Red leaf lettuce
• 4 leaves Sangchu Korean Lettuce
• 1 tbsp Japanese leek (finely chopped)
• 1/2 tsp Garlic (grated)
• 4 tsp Soy sauce
• 1 tbsp Gochujang
• 2 tbsp Rice vinegar
• 1 tbsp Lemon juice
• 2 tsp Sugar (cane sugar)
• 1/2 tbsp Ground sesame
• 1 tbsp Sesame oil

1. First, let's make the gochujang sauce.
2. In a small container, add all the ingredients marked with a in the listed order.
3. You can keep this for a few days in the fridge.
4. Put the lettuce and sangchu in cold water to crisp up.
5. Drain, and chop into bite-sizes.
6. Place the lettuce from Step 2 on the serving plate and pour a reasonable amount of the gochujang sauce from Step 1.
7. Top with half of a soft-boiled (or soft-poached) egg.
8. Then pour a small amount of the gochujang sauce, and sprinkle the mayonnaise in thin lines.
9. Here's the gochujang that I always use.
10. It's made with 100% Korean red chili peppers.
11. The gochujang sauce goes well with all sorts of mixed side dishes.
12. You can make Korean blanched dish if you serve it with slightly boiled scallions and boiled clam.
13. Also check out "Broccolini and Squid with Gochujang Korean-style"

eggs, korean lettuce, japanese, garlic, soy sauce, gochujang, vinegar, lemon juice, sugar, ground sesame, sesame oil

Taken from cookpad.com/us/recipes/156439-salad-with-gochujang-sauce-and-mayonnaise (may not work)