Crisp and Refreshing Stone Crop Salad with Gochujang Vinaigrette
A Flavorful Side Dish: Refreshing Stone Crop with Spicy Gochujang Sauce
Stone crop (dolnamul) wilts quickly when seasoned, so we’ll enjoy it fresh with a drizzle of our vibrant gochujang vinaigrette! This recipe captures the crisp texture and fresh flavor of stone crop, making it a perfect, quick side dish.
Main Ingredients- 100g Stone crop (Dolnamul)
Tangy Gochujang Dressing- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Oligodang (corn syrup) or honey
- 1 Tbsp Sesame oil (perilla oil)
- 1 Tbsp Double-strength vinegar
- 1/2 Tbsp Toasted sesame seeds (whole or crushed)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Oligodang (corn syrup) or honey
- 1 Tbsp Sesame oil (perilla oil)
- 1 Tbsp Double-strength vinegar
- 1/2 Tbsp Toasted sesame seeds (whole or crushed)
Cooking Instructions
Step 1
Stone crop is very delicate and wilts easily, so avoid washing it vigorously or mixing it for too long. Gently rinse it under running water, just enough to remove any soil or debris. The key is to be quick to preserve its crisp texture.
Step 2
Let’s prepare the delicious dressing! In a bowl, combine 1 tablespoon of gochujang, 1 tablespoon of oligo sugar, 1 tablespoon of flavorful perilla oil (or sesame oil), 1 tablespoon of double-strength vinegar (this helps maintain a good consistency without making the sauce too watery), and 1/2 tablespoon of toasted sesame seeds. Mix everything well until smooth.
Step 3
Simply drizzle the prepared gochujang dressing over the washed stone crop, and it’s ready to serve! For the best crispness, lightly toss just before eating. This dish is a fantastic side for any meal or a light, refreshing snack.
