Sweet and Tangy Dolnamul Muchim (Seasoned Stonecrop Salad)
A 20-minute simple spring side dish tossed with fish sauce and vinegar for a sweet and tangy flavor that awakens the palate.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This side dish features tender spring dolnamul (stringy stonecrop) tossed in a sweet and tangy dressing made with fish sauce and vinegar. It comes together lightly in under 20 minutes and pairs wonderfully with meat dishes. The key is to toss it gently with chopsticks to keep it from developing a raw, grassy taste.
- Servings
- 2–3 servings
- Cook time
- 20 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Dolnamul (stringy stonecrop)2 handfuls, 100 g
Seasoning
- Fish sauce1 tbsp (anchovy or sand lance)
- Gochugaru (Korean chili flakes)1 tbsp
- Vinegar1 tbsp
- Sugar1 tsp
- Minced garlic1 tsp
- Toasted sesame oila little
- Toasted sesame seedsa little
- If you do not like the aroma of fish sauce, you can season it with soup soy sauce (guk-ganjang) or regular soy sauce (jin-ganjang) instead.
Steps
1. Trim the dolnamul (stringy stonecrop) by removing any damaged leaves or tough stems.
Wash it by gently swishing it around in water.
2. Drain in a strainer...
3. Mix the measured seasoning ingredients together in advance...
If you do not like the aroma of fish sauce, you can season it with soup soy sauce (guk-ganjang) or regular soy sauce (jin-ganjang) instead.
4. Toss gently. If you handle it too much with your hands and bruise it, dolnamul will develop its characteristic raw, grassy smell,
so be sure to toss it carefully using chopsticks.
Ppunwife's tips
- If you handle it too much with your hands and bruise it, dolnamul will develop its characteristic raw, grassy smell, so be sure to toss it carefully using chopsticks.
- It is also delicious when tossed with cho-gochujang (vinegared red chili paste).
- Spring greens tossed in seasoning pair wonderfully with meat, so when you eat grilled meat, try making this the same way using dallae (wild chives) or sseumbagwi (Korean lettuce) in addition to dolnamul.
FAQ
How do I prevent a raw, grassy smell when tossing dolnamul?
If your hands touch it too often and bruise the leaves, it will develop a characteristic raw, grassy taste, so it is best to toss it gently and carefully using chopsticks.
What can I use for seasoning if I find the fish sauce aroma overwhelming?
If you do not care for the scent of fish sauce, you can season it with soup soy sauce (guk-ganjang) or regular soy sauce (jin-ganjang) instead.
Can I toss it with a different sauce?
Instead of this basic fresh salad seasoning, it is also great lightly tossed with store-bought or homemade cho-gochujang (vinegared red chili paste).
Can I use this same seasoning method with other wild greens?
You can prepare it using the exact same seasoning method by swapping in dallae (wild chives) or sseumbagwi (Korean lettuce) instead of dolnamul.
