Sweet and Sour Sebalnamul Muchim (Seasoned Spergularia Greens)
A spring side dish that whets the appetite by tossing crunchy sebalnamul in a sweet and sour seasoning.
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 highlights the signature crunchy texture of thin, tender sebalnamul tossed fresh in a refreshing dressing. Sprinkling the seasoning ingredients one by one directly over the greens lets the flavors absorb evenly without bruising the delicate leaves. It works wonderfully served like geotjeori alongside grilled meats or as a topping for bibimbap.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Sebalnamul (spergularia)200 g
- Onion1/4
- Carrot1/5
Seasoning
- Gochugaru (Korean chili flakes)2 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))2 tbsp
- Sugar1 tbsp
- Vinegar2 tbsp
- Minced garlic1/2 tbsp
- Toasted sesame oil
- Toasted sesame seeds
- The greens are already quite clean, so no special trimming is needed—just trim off any tough stems you occasionally find.
Steps
Prepare the ingredients
Here is 200g of sebalnamul (spergularia).
The greens are already quite clean, so no special trimming is needed—just trim off any tough stems you occasionally find.
Gently swish them with your hands, wash several times, and drain the water.
Prepare a small amount of onion and carrot and julienne them.
Toss the greens
In a wide bowl, add the sebalnamul, onion, and carrot, and mix them evenly.
Sprinkle the seasoning ingredients one by one all over the top, then toss gently while shaking lightly.
If you rub repeatedly with a premixed seasoning that clumps up, the greens get bruised; for tender greens, doing it this way coats them quickly and evenly.
The more tender the greens, the more easily you can whip them up this way.
If it tastes bland, adjust the seasoning with soy sauce or salt, and tweak the amount of vinegar or sugar to your taste.
Finish
Every time I season a new spring green, I feel like the ones I made before get pushed aside.
There are so many kinds of spring greens and each has its own charm, so my fickle heart gets swayed all over again by their unique flavors.
Ppunwife's tips
- Sprinkle the seasoning ingredients one by one all over the top, then toss gently while shaking lightly. If you rub repeatedly with a premixed seasoning that clumps up, the greens get bruised; for tender greens, doing it this way coats them quickly and evenly.
- If it tastes bland, adjust the seasoning with soy sauce or salt, and tweak the amount of vinegar or sugar to your taste.
FAQ
Is there a way to season tender greens without bruising them?
Instead of pre-mixing the seasoning sauce, sprinkle the seasoning ingredients one by one over the greens and toss gently while shaking lightly so the leaves blend well without getting damaged.
How do you prepare sebalnamul?
The greens are generally quite clean, so simply trim away any tough stems you occasionally find, wash gently by swishing in water, and shake off the excess moisture.
What dishes pair well with seasoned sebalnamul?
Thanks to its refreshing flavor, it is great served like geotjeori alongside grilled meat, or added to bibimbap for a satisfying meal.
