1. Separate the lettuce leaves, wash in cold water and dry them completely in a salad spinner or on a tea towel.
2. Tear the larger leaves by hand into bite-sized pieces.
3. In a large bowl, mix the gochugaru, fish sauce, soy sauce, sugar, grated garlic and sliced spring onion.
4. Just before serving, add the lettuce leaves and toss very gently by hand so they don't break.
5. Drizzle with sesame oil and sprinkle with sesame seeds.
6. Serve immediately alongside grilled meat or a spicy soup.
Tip: Geotjeori is unfermented "fresh kimchi": it has the same flavours but is eaten straight away. The lettuce must be completely dry, otherwise the dressing runs off and turns watery.
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