Tender and Crisp Sebalnamul Muchim (Seasoned Spergularia Greens)
A fresh geotjeori-style herb side dish tossed in a sweet and tangy dressing that highlights its signature crunchy, tender texture.
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 →
Tossed raw without blanching, this side dish fully showcases its delightful crisp, tender crunch. Seasoned with a sweet and tangy vinegar-soy sauce base, it is wonderfully refreshing and pairs beautifully with grilled meats or mixed into rice.
- Servings
- 2 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Sebalnamul (spergularia)100 g
- Onion1/4
Seasoning
- Gochugaru (Korean chili flakes)1 tbsp
- Minced garlic1 tsp
- Regular soy sauce (jin-ganjang)1 tbsp
- Sugar1 tsp
- Vinegar1 tbsp
- Toasted sesame oil1 tsp
- Toasted sesame seeds1/2 tbsp
- For sebalnamul that is overly long with tough stem ends, snap them off at the joints by hand.
- Since this is eaten raw like geotjeori, soak it in water with about 1/3 cup of vinegar for at least 5 minutes, then rinse about 3 times under running water and drain.
- You can use fruit, bell pepper, or other vegetables instead of onion.
Steps
To trim sebalnamul, check for stems that are overly long and tough at the very ends.
They have joints, so you can easily snap them off by hand.
Since it will be eaten raw like geotjeori, soak it in water with about 1/3 cup of vinegar for at least 5 minutes, then rinse about 3 times under running water.
Drain well in a colander.
Cut the trimmed sebalnamul into bite-sized lengths.
Thinly slice the onion. You can also use fruit, bell pepper, or other vegetables instead of onion.
Place the sebalnamul and onion in a bowl, evenly drizzle the seasoning, and toss gently.
Adjust the amount of vinegar or sugar to your taste.
Ppunwife's tips
- You can blanch it briefly and season it, but tossing it raw truly brings out its charm thanks to its tender, crisp crunch.
- Adjust the amount of vinegar or sugar to your taste.
- It makes a refreshing side dish in place of seasoned green onions when serving grilled meats.
FAQ
How do you wash sebalnamul when eating it raw?
Soak the sebalnamul in water mixed with about 1/3 cup of vinegar for at least 5 minutes, rinse it about 3 times under running water, and drain it in a colander.
Can I use other ingredients instead of onion?
Yes, you can thinly slice bell pepper, fruit, or other vegetables to suit your taste and toss them together instead of onion.
How do you trim tough sebalnamul stems?
For pieces that are long and have tough stem ends, find the joint and lightly snap it off with your hands for easy trimming.
What dishes pair well with sebalnamul muchim?
It makes a wonderful refreshing side dish in place of seasoned green onions when eating grilled meats, and it is also delicious mixed into rice.
