STEP 2/4
Rip lettuce into bite-size pieces, soak it in cold water with young leaves and drain it. Chop 1/2 onions finely, soak them in cold water for 5 minutes to remove the spicy smell and remove the water.
STEP 4/4
Stir-fry marinated bulgogi over medium heat. Put the young leaf vegetables, lettuce, and onions on a plate, cool the roasted bulgogi on it, and add the dressing to it. Place cherry tomatoes in quarters.