Greg DuPree
Chef Bill Kim uses fresh minced chiles in his bigger batch of nuoc cham in Korean BBQ. This recipe calls for crushed red pepper for convenience, since it's only 1/8 teaspoon in our adaptation.
How to Make It
Step 1
Preheat grill to medium-high (about 450°F).
Step 2
Brush romaine halves evenly with oil. Place lettuce, cut sides down, on grates; grill 1 minute and 30 seconds. Turn lettuce; grill until lightly charred, about 1 minute and 30 seconds.
Step 3
Place lettuce on a platter. Stir together 4 teaspoons water and next 5 ingredients (though red pepper) in a small bowl until sugar dissolves. Drizzle over lettuce. Top with cheese and cilantro.