Refreshing and Crisp Stone Crop Salad (Dolnamul Muchim)
Refreshing and Crisp Stone Crop Salad (Dolnamul Muchim)
Springtime Delight! Vibrant Stone Crop Salad with a Zesty Gochujang Dressing
My mom recently brought me a generous amount of fresh stone crop (dolnamul) from the countryside! Today, I’ve transformed it into a refreshing and flavorful dolnamul muchim (seasoned stone crop salad). The gochujang-based dressing is incredibly delicious, perfectly complementing the crisp texture and subtle herbaceous notes of the stone crop. It’s a wonderful way to enjoy this seasonal ingredient!
Ingredients- Stone crop (Dolnamul) 100g
- Onion 1/2 medium
- Sugar 1 Tbsp
- Minced garlic 0.5 Tbsp
- Gochujang (Korean chili paste) 1 Tbsp
- Soy sauce (jin ganjang) 0.5 Tbsp
- Vinegar 1 Tbsp
- Sesame oil 1 Tbsp
- Toasted sesame seeds 0.5 Tbsp
Cooking Instructions
Step 1
First, thinly slice half an onion into fine julienne strips. Soak the sliced onion in cold water for at least 10 minutes. This step is crucial for removing any harsh pungency, leaving you with a beautifully crisp texture that enhances the salad.
Step 2
Now, let’s prepare the delicious dressing. In a large bowl, combine 1 Tbsp sugar, 0.5 Tbsp minced garlic, 1 Tbsp gochujang, 0.5 Tbsp soy sauce, 1 Tbsp vinegar, 1 Tbsp sesame oil, and 0.5 Tbsp toasted sesame seeds. Whisk these ingredients together thoroughly with a spoon or whisk until well combined and smooth.
Step 3
Add the 100g of washed stone crop and the drained, julienned onion to the prepared dressing. Make sure to gently wash the stone crop to avoid bruising it and to preserve its fresh flavor.
Step 4
Gently toss the ingredients together with your hands or a spatula. The key is to mix them softly to ensure the dressing evenly coats the stone crop and onion without damaging the delicate greens. Avoid over-mixing, which can make the stone crop mushy.
Step 5
Your refreshing and flavorful stone crop salad with a zesty gochujang dressing is now complete! Serve immediately and enjoy its delightful crispness and vibrant taste. It’s a perfect side dish, especially with a bowl of warm, freshly cooked rice.
