Refreshing Spring Delight: Korean Stone Crop Salad (Dolnamul Muchim)
A Perfect Guide to Making ‘Dolnamul Muchim’, a Refreshing Spring Vegetable Salad
Are you concerned about swollen hands in the morning? If you’re experiencing puffiness despite not eating salty foods, try this light and refreshing Dolnamul Muchim, made with seasonal stone crop. Embrace the goodness of seasonal ingredients for a healthy and delicious meal. Whenever I find fresh stone crop at the market, I make sure to buy some to experiment with various namul dishes. Today, I’ll show you how to make a simple yet flavorful Dolnamul Muchim with a sweet and tangy gochujang dressing that will stimulate your appetite.
Main Ingredients
- Stone Crop (Dolnamul) 188g
Spicy Gochujang Dressing
- Gochujang (Korean chili paste) 3 Tbsp
- Plain Yogurt 2 Tbsp
- Oligodang (corn syrup) 1 Tbsp
- Toasted Sesame Seeds 2 Tbsp
- Gochujang (Korean chili paste) 3 Tbsp
- Plain Yogurt 2 Tbsp
- Oligodang (corn syrup) 1 Tbsp
- Toasted Sesame Seeds 2 Tbsp
Cooking Instructions
Step 1
First, let’s prepare the key to a delicious Dolnamul Muchim: the spicy gochujang dressing. In a bowl, combine 3 Tbsp of gochujang, 2 Tbsp of plain yogurt, 1 Tbsp of oligodang, and 2 Tbsp of toasted sesame seeds for a nutty aroma. Stir everything together until well combined to create a sweet and tangy gochujang dressing. A delicious dressing is half the battle for a successful Dolnamul Muchim!
Step 2
Now, it’s time to clean the stone crop thoroughly. Stone crop can sometimes have soil or debris attached, so rinse it under running water multiple times. It’s especially important to remove any dirt hidden between the leaves. Once washed clean, the stone crop is ready to be made into a salad. Some people even ferment it to make kimchi, so feel free to explore different ways to enjoy it according to your preference.
Step 3
Add the prepared spicy gochujang dressing to the washed stone crop and gently toss to combine. Stone crop has a delicate texture, so over-mixing can result in a raw taste or mushy leaves. The key is to mix it lightly and gently. Ensure the dressing is evenly coated on all the stone crop leaves. Your refreshing and flavorful Dolnamul Muchim, bursting with the essence of spring, is now complete.
