Refreshing and Tangy Stone Dropwort Salad (Dolnamul Muchim)
Refreshing and Tangy Stone Dropwort Salad (Dolnamul Muchim)
How to Make Dolnamul Muchim: A Delicious and Easy Spring Vegetable Recipe
Enjoy the crisp texture and refreshing, slightly sour taste of spring greens with this delightful Dolnamul Muchim. This vibrant dish, tossed in a sweet and tangy gochujang-based dressing, is the perfect appetite stimulant. Get ready to brighten your meal with this flavorful Dolnamul salad!
Main Ingredients- 150g fresh Stone Dropwort (Dolnamul)
- 1/4 medium Onion
Washing Dolnamul- 1 Tbsp Vinegar (for soaking)
Seasoning- 1/2 Tbsp minced Garlic
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Guk-ganjang (Korean soup soy sauce) or regular soy sauce
- 1 Tbsp Sugar
- 2 Tbsp Vinegar
- 1/2 Tbsp Sesame oil
- 1 Tbsp Toasted sesame seeds
- 1 Tbsp Vinegar (for soaking)
Seasoning- 1/2 Tbsp minced Garlic
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Guk-ganjang (Korean soup soy sauce) or regular soy sauce
- 1 Tbsp Sugar
- 2 Tbsp Vinegar
- 1/2 Tbsp Sesame oil
- 1 Tbsp Toasted sesame seeds
Cooking Instructions
Step 1
Begin by gently rinsing the fresh Dolnamul under running water to remove any soil. Next, fill a large bowl with enough water to cover the Dolnamul and add 1 tablespoon of vinegar. Let it soak for 5 minutes to cleanse thoroughly. After soaking, drain and rinse the Dolnamul again under running water, gently agitating it to ensure it’s perfectly clean. This step helps preserve its freshness and remove all impurities.
Step 2
Once cleaned, transfer the Dolnamul to a colander and let it drain completely. It’s important to remove excess water, as too much moisture can dilute the dressing and make the salad less flavorful. Give the colander a gentle shake to help any remaining water drip off.
Step 3
Thinly slice the onion into fine julienne strips. Cutting the onion this way ensures it blends well with the Dolnamul and adds a pleasant crispness to each bite.
Step 4
Now, let’s prepare the star of the dish: the delicious seasoning! In a small bowl, combine 1/2 tablespoon of minced garlic, 2 tablespoons of Gochujang, 1 tablespoon of Gochugaru, 1 tablespoon of Guk-ganjang (or regular soy sauce), 1 tablespoon of sugar, 2 tablespoons of vinegar, 1/2 tablespoon of sesame oil, and 1 tablespoon of toasted sesame seeds. Whisk everything together with a spoon until the sauce is smooth and well combined. Making sure the seasoning is fully incorporated is key to a great flavor.
Step 5
In a larger mixing bowl, add the well-drained Dolnamul and the julienned onions. Pour the prepared seasoning sauce over the top. Gently toss everything together using your hands, being careful not to crush the delicate Dolnamul. The goal is to evenly coat the ingredients without overmixing. Once everything is beautifully coated in the tangy dressing, your refreshing Dolnamul Muchim is ready to be enjoyed!
