Transform Your Lettuce: 5 Unique Recipes You Must Try in 2026!

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Lettuce is the No. 1 vegetable you miss when there’s meat on the table — and the first thing to wilt into a corner of the fridge no one wants to deal with. Most people think rinsing it and wrapping it as a ssam (Korean wrap) is all it’s good for, but lettuce can be enjoyed in so many other ways.

How about putting the lettuce you have at home into a frying pan this time? According to the YouTube channel ‘Chef Kim Dae-seok TV’, the recipe goes like this. First, prepare 120g of lettuce (about 4.2 oz). Stack the leaves, slice them into 1 cm (about 0.4 in) strips, then cut them once more crosswise so the pieces are easy to bite.

Next, prep the chilies. Take two red Cheongyang chilies, halve them, then halve again and finely dice them so they blend into the batter without overpowering it.

Once the chilies are ready, beat two eggs and add three tablespoons of tempura flour. Season with 1/3 tablespoon (about 1 teaspoon) of salt and 1/2 tablespoon of guk-ganjang (Korean soup soy sauce). Add a touch more guk-ganjang to taste if you want extra umami.

The key twist is curry powder. Add 1/4 teaspoon of curry powder to tame any fishy egg odor and cut the greasiness. For the batter consistency, add half a cup of water (100 ml / about 3.4 fl oz) so it’s thin enough to stream off a ladle — that’s how you get a thin, crisp pancake that doesn’t overwhelm the lettuce’s flavor.

Toss the sliced lettuce and diced red chilies into the batter and fold gently. The red Cheongyang peppers are mainly for color, so feel free to skip them if you don’t like heat.

Now fry. Heat the pan over the stove, drizzle cooking oil around the pan twice, and when it’s hot, pour the batter thinly. Make medium-sized pancakes rather than one oversized one for even cooking and easy sharing.

When one side is mostly set, flip and cook until done. Lettuce jeon turns a simple wrap green into a surprising treat — crisp, nutty, and easy to love.

◆What does curry powder actually do?

Adding curry powder to the batter may sound unusual, but a tiny amount neutralizes the egg’s characteristic odor and acts as a natural spice to cut the greasiness of the jeon. Curry also deepens the pancake’s golden color, making it more appetizing.

Adjust the batter with half a cup of water (100 ml); it should be thin enough to pour and run off a ladle so you can fry a delicate, thin crust that lets the lettuce’s texture shine through.

To highlight the pancake’s nuttiness, choose a tangy dipping sauce instead of plain soy sauce. Try a lemon-onion soy sauce: mix 2 tablespoons of regular soy sauce, 1 tablespoon vinegar, and 1/2 tablespoon oligosaccharide syrup (or honey), then add a splash of lemon juice. Toss in coarsely chopped onion and Cheongyang chili for crunch — this bright, acidic sauce cuts the oil and helps the body absorb the lettuce’s vitamins.

Perilla-seed mayo is another great match. For kids or anyone who prefers milder heat and extra nuttiness, mix 2 tablespoons mayonnaise, 1 tablespoon roasted perilla seed powder, and 1/2 tablespoon honey. The curry-infused pancake and the toasty perilla flavor make a fusion-friendly combo.

You can also add toppings. When the pancake is about 90% cooked, sprinkle mozzarella or cheddar on top and cover the pan so the residual heat melts the cheese. This “snowflake cheese” lettuce jeon pairs the lettuce’s crunch with gooey cheese and makes an irresistible beer snack.

Leftovers are versatile. Thinly slice extra lettuce jeon and use it as a topping for bibim-guksu or jjolmyeon (Korean cold noodle dishes). Chilled and dressed with sauce, the sliced pancake adds a satisfying, almost meaty bite that bulks up the dish.

For those watching calories, swap the tempura flour for oat flour or mashed tofu in the batter. This turns the jeon into a more filling, diet-friendly option that helps blunt blood sugar spikes while keeping you satisfied.

Dark green leafy vegetables like lettuce are rich in lutein, a pigment that supports macular health in the eye. Regular intake may help reduce the risk of macular degeneration.

Lettuce’s vitamins and minerals can aid recovery from fatigue, support metabolism, help detoxify the blood, and assist in flushing waste from the body; it may even help relieve hangover headaches.

Lettuce is also a good source of folate and other essential nutrients. It contains vitamin A, which supports growth, development, cell signaling, and immune function, and vitamin K, which is important for bone health and blood clotting.

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