Crispy Stone Dropwort Salad with Roasted Seaweed: A 10-Minute Spring Side Dish
Crispy Stone Dropwort Salad with Roasted Seaweed: A 10-Minute Spring Side Dish
Easy Home Cooking / Refreshing Spring Stone Dropwort and Seaweed Salad Recipe
Introducing ‘Dolnamul Kim Muchim’ (Stone Dropwort Salad with Roasted Seaweed), bursting with the freshness of spring! This super simple recipe can be prepared in just 10 minutes, bringing the essence of spring to your dining table. The combination of the satisfyingly crisp stone dropwort and the savory crumbled seaweed might seem unusual, but it’s a match made in heaven that you won’t forget once you taste it. It’s light and refreshing, much like a Korean-style salad, making it a perfect appetizer to whet your appetite. Even without many ingredients, you can create a wonderful side dish, so be sure to give it a try!
Main Ingredients- 200g fresh stone dropwort (Orostachys japonicus)
- 5 sheets roasted seaweed (gim)
- 1 red chili pepper
- 20g red bell pepper
Flavorful Dressing- 3 Tbsp soy sauce (regular or light)
- 2 Tbsp plum extract (adjust sweetness as needed)
- 1 Tbsp finely ground red chili powder
- 0.5 Tbsp minced garlic (adjust amount if strong garlic flavor is not preferred)
- 2 Tbsp cooking wine (mirin or rice wine)
- 2 Tbsp oligosaccharide (for shine and sweetness)
- 1 Tbsp brown sugar
- 2 Tbsp vinegar (for a tangy flavor)
- 1 Tbsp sesame oil
- A pinch of crushed sesame seeds
- 3 Tbsp soy sauce (regular or light)
- 2 Tbsp plum extract (adjust sweetness as needed)
- 1 Tbsp finely ground red chili powder
- 0.5 Tbsp minced garlic (adjust amount if strong garlic flavor is not preferred)
- 2 Tbsp cooking wine (mirin or rice wine)
- 2 Tbsp oligosaccharide (for shine and sweetness)
- 1 Tbsp brown sugar
- 2 Tbsp vinegar (for a tangy flavor)
- 1 Tbsp sesame oil
- A pinch of crushed sesame seeds
Cooking Instructions
Step 1
Before you begin cooking, please prepare all the necessary ingredients thoroughly. Rinse the stone dropwort multiple times under running water and drain well. Wash the vegetables and pat them dry.
Step 2
Finely dice the red bell pepper after removing the seeds. Thinly slice the red chili pepper into rounds for a visually appealing dish.
Step 3
Lightly toast the seaweed sheets in a pan until crisp. Once cooled, place the roasted seaweed in a plastic bag, seal the opening, and gently crumble it into small pieces by rubbing it with your hands. These seaweed crumbs will add a savory depth to the salad.
Step 4
In a bowl, combine all the dressing ingredients (soy sauce, plum extract, red chili powder, minced garlic, cooking wine, oligosaccharide, brown sugar, vinegar, sesame oil, and sesame seeds). Stir well until the sugar has completely dissolved to create a delicious dressing. Taste and adjust the sweetness or tanginess to your preference.
Step 5
To remove any grassy notes from the stone dropwort and ensure a crisp texture, gently wash it by shaking it with about 1 tablespoon of cooking wine. After washing, it’s crucial to drain the stone dropwort thoroughly in a colander, as excess water can dilute the flavor.
Step 6
Place the drained stone dropwort into a large bowl or serving dish. Sprinkle the crumbled roasted seaweed evenly over the top.
Step 7
Add the sliced red chili pepper and the finely diced red bell pepper on top of the stone dropwort and seaweed for a vibrant color and added texture. These colorful vegetables will make the dish even more appealing.
Step 8
Pour all of the prepared savory and slightly sweet dressing evenly over the ingredients in the bowl. Ensure you use the full amount of dressing; if there isn’t enough, the taste won’t be as developed.
Step 9
Now, gently toss all the ingredients together until well combined. Be careful not to mix too vigorously, as this can mash the delicate stone dropwort. The key is to mix gently. And just like that, your crispy and delicious ‘Dolnamul Kim Muchim’ is complete!
