Refreshing Stone Dropwort and Cucumber Salad (Dolnamul Oi Muchim)
Refreshing Stone Dropwort and Cucumber Salad (Dolnamul Oi Muchim)
A Vibrant and Healthy Korean Salad: Stone Dropwort and Cucumber
Hello everyone! Fueling ourselves with good food is the key to strength. As spring arrives, a special side dish comes to mind: Dolnamul Oi Muchim, a refreshing salad made with stone dropwort and cucumber. Stone dropwort (also known as Sedum sarmentosum) is packed with minerals, inorganic substances, and Vitamin C, making it excellent for recovering from spring fatigue and chronic tiredness. Its tangy flavor is perfect for stimulating a dull appetite. While often called by various names like ‘dolnamul,’ ‘dotnamul,’ or ‘donnamul,’ ‘dolnamul’ is the standard Korean name. It’s particularly beneficial for women, especially during menopause, as it contains twice the amount of calcium found in milk and has compounds similar to estrogen, the female hormone. It’s also good for bone health, so ladies, be sure to enjoy plenty of it in spring! Today, we’ll be making a fragrant and crisp cucumber salad with this precious ingredient.
Main Ingredients- Fresh Stone Dropwort (Dolnamul): 100g
- Cucumber: 1/2 medium
- Finely julienned Carrots: 1/2 handful
- Pine Nuts: 1/2 Tbsp (for garnish, optional)
Seasoning- Gochujang (Korean chili paste): 1 Tbsp
- Fine Gochugaru (Korean chili flakes): 1 Tbsp
- Plum Extract or Syrup (Maesil Cheong): 1 Tbsp
- Fish Sauce (Aekjeot): 1/2 Tbsp
- Sugar: 1 Tbsp
- Vinegar or Lemon Vinegar: 1 Tbsp
- Sesame Oil: 1/2 Tbsp
- Toasted Sesame Seeds: 1/2 Tbsp
- Gochujang (Korean chili paste): 1 Tbsp
- Fine Gochugaru (Korean chili flakes): 1 Tbsp
- Plum Extract or Syrup (Maesil Cheong): 1 Tbsp
- Fish Sauce (Aekjeot): 1/2 Tbsp
- Sugar: 1 Tbsp
- Vinegar or Lemon Vinegar: 1 Tbsp
- Sesame Oil: 1/2 Tbsp
- Toasted Sesame Seeds: 1/2 Tbsp
Cooking Instructions
Step 1
Here’s the fresh stone dropwort, as if just picked from the mountain! Doesn’t it look appetizing? (Photo: Stone dropwort harvested from Baekryeonsan)
Step 2
Let’s start by preparing the stone dropwort. Place the dolnamul in a bowl of cold water with 2 tablespoons of vinegar and let it soak for 10 minutes to loosen any dirt. Afterwards, rinse it thoroughly under running water about three to four times. It’s important to remove as much excess water as possible.
Step 3
After rinsing, gently pat the stone dropwort dry with paper towels to remove any remaining moisture. Excess water can dilute the dressing and make the salad less flavorful.
Step 4
Now, let’s prepare the cucumber for that delightful crunch. Cut the cucumber in half lengthwise and use a spoon to gently scrape out the seeds. Removing the seeds helps prevent the salad from becoming watery. Then, slice the cucumber diagonally into bite-sized pieces.
Step 5
For a lovely splash of color, finely julienne the carrots. While carrots contain an enzyme that can degrade Vitamin C, don’t worry! Adding a little vinegar during cooking neutralizes this enzyme, minimizing Vitamin C loss. Our seasoning already includes vinegar, so we’re all set!
Step 6
Time to whip up the delicious seasoning! In a bowl, combine 1 Tbsp gochujang, 1 Tbsp fine gochugaru, 1 Tbsp plum extract, 1/2 Tbsp fish sauce, 1 Tbsp sugar, 1 Tbsp vinegar (or lemon vinegar), 1/2 Tbsp sesame oil, and 1/2 Tbsp toasted sesame seeds. Mix well until smooth and there are no lumps. Voila! A perfectly balanced sweet, tangy, and savory dressing.
Step 7
Let’s get ready to mix everything in a large bowl. Be gentle with the delicate stone dropwort, as over-handling can impart a grassy flavor. First, take about half of the prepared seasoning and gently toss it with the sliced cucumber and julienned carrots. This pre-seasoning step helps the vegetables absorb flavor while retaining their crispness.
Step 8
Add the remaining half of the dressing to the pre-seasoned vegetables. Then, carefully add the stone dropwort and gently toss everything together. Mix lightly to combine, ensuring the dolnamul doesn’t get bruised. We want all the ingredients and the dressing to meld harmoniously.
Step 9
Finally, let’s add some nutty flavor with pine nuts. These are optional but highly recommended for garnish. Sprinkle them over the finished salad to enhance both the visual appeal and the taste. The addition of pine nuts makes this Dolnamul Oi Muchim even more delightful and sophisticated. Enjoy your delicious spring side dish!
