Crisp and Tender Sebalnamul Muchim (Seasoned Spergularia Greens)
A tender spring greens side dish tossed with fish sauce and vinegar for a refreshing, geotjeori-style salad.
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 seasonal spring side dish features slender, tender sebalnamul tossed with fish sauce and vinegar for savory depth and brightness. With no cooking required, just wash clean and gently toss with the seasoning to prepare it with ease. Its refreshing flavor pairs wonderfully with meat dishes or mixed into a bowl of rice.
- Servings
- about 3–4 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Sebalnamul (spergularia)200 g
- Onion1/2
Seasoning
- Gochugaru (Korean chili flakes)2 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1 tbsp
- Sand lance fish sauce (or soup soy sauce (guk-ganjang), tuna extract sauce (chamchi-aek))1 tbsp
- Minced garlic1 tbsp
- Vinegar2 tbsp
- Green plum syrup (maesil-cheong)2 tbsp
- Sugar1/2 tbsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
- You can prepare 1/2 of a large onion or 1 medium onion. You can also prepare Cheongyang chili pepper for a spicy kick.
- Because it grows around coastal salt marshes, it is clean, and since it is thin and short like bird feet, it requires no special prep. Just check for any debris and trim away any yellowed or tough stems.
- If you dislike the aroma of fish sauce, you can use only soy sauce, or replace the fish sauce with tuna extract sauce or soup soy sauce.
Steps
Prepare the ingredients
Because it grows around coastal salt marshes, it is clean, and since it is thin and short like bird feet, it requires no special prep.
Just check for any debris and trim away any yellowed or tough stems.
Wash by swishing it through water several times.
Drain in a colander, and thinly slice the onion.
Add the seasoning
Combine the sebalnamul (spergularia) and onion in a bowl, then scatter the seasonings evenly over them: 2 tbsp gochugaru (Korean chili flakes), 1 tbsp regular soy sauce (jin-ganjang), 1 tbsp sand lance fish sauce (or anchovy fish sauce), 1 tbsp minced garlic, 2 tbsp vinegar, 2 tbsp green plum syrup (maesil-cheong), and 1/2 tbsp sugar.
If you dislike the aroma of fish sauce, you can use only soy sauce, or replace the fish sauce with tuna extract sauce or soup soy sauce.
Toss
Toss gently, then taste; if it is bland, adjust with salt, and adjust any missing sweetness or acidity to your liking.
Finish by adding 1 tbsp toasted sesame oil and 1 tbsp toasted sesame seeds at the end.
Done
Because it is clean, prep is simple, and the seasoning is straightforward, making it a great side dish to toss together quickly.
This seasoned salad is also great served alongside boiled pork slices (suyuk) or grilled meat.
Since it is a refreshing salad, it is also delicious simply tossed into rice to mix and eat.
With spring here and plenty of spring greens to enjoy to your heart's content, home cooking feels truly rewarding.
Ppunwife's tips
- Toss gently, then taste; if it is bland, adjust with salt, and adjust any missing sweetness or acidity to your liking.
- This seasoned salad is also great served alongside boiled pork slices (suyuk) or grilled meat.
FAQ
Can I use a different seasoning instead of sand lance fish sauce?
You can substitute it with anchovy fish sauce, tuna extract sauce, or soup soy sauce, and if you find the aroma of fish sauce overwhelming, you can toss it with just soy sauce.
How do I prep sebalnamul?
Check for any foreign matter, pick out any yellowed or tough stems, wash thoroughly by swishing several times in water, and drain well.
What ingredients can I add for more heat?
You can slice and add Cheongyang chili pepper to taste to add a spicy kick.
What foods pair well with this dish?
With its refreshing and clean taste, it pairs well with boiled pork slices (suyuk) or grilled meat, and it is also great mixed into rice on its own.
