Refreshing & Tangy Korean Stone Crop Salad (Dolnamul Muchim)
Easy Spring Vegetable Side Dish: Baek Jong Won’s Style Seasoned Stone Crop Salad with Gochujang Sauce (Perfect for Beginners & Solo Cooks)
Let’s make a simple and refreshing spring vegetable salad! This vibrant Dolnamul Muchim is bursting with fresh flavors and a delightful crunch.
Main Ingredients- 1 pack Stone Crop (Dolnamul)
- 2 Tbsp pre-made or homemade Spicy Gochujang Sauce
- A pinch of toasted sesame seeds
- 1 tsp sesame oil
- 1 tsp Gochugaru (red pepper flakes) – optional, for adjusted heat
Homemade Gochujang Sauce Ingredients (Optional)- 3 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp sugar
- 1 Tbsp vinegar
- 3 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp sugar
- 1 Tbsp vinegar
Cooking Instructions
Step 1
Today, we’re going to make a delightfully tangy and crisp Stone Crop Salad, also known as Dolnamul Muchim. It’s a perfect spring vegetable side dish that’s both simple and wonderfully refreshing.
Step 2
First, carefully wash the stone crop several times under cold running water to remove any soil or debris. It’s crucial to drain the excess water thoroughly using a colander. If you find the natural slight bitterness of stone crop a bit strong, you can soak the washed greens in cold water with a tablespoon of vinegar for about 5 minutes, then rinse again and drain well. This step helps to achieve a cleaner flavor profile.
Step 3
If you don’t have pre-made gochujang sauce, you can easily whip up your own. In a small bowl, combine 3 tablespoons of gochujang, 1 tablespoon of sugar, and 1 tablespoon of vinegar. Mix them well until smooth. Feel free to adjust the sugar and vinegar ratios to suit your taste preference for the perfect sweet and tangy balance. This is a basic ratio, and tweaking it slightly is recommended for personalized flavor.
Step 4
Place the well-drained stone crop into a large mixing bowl. Gently spread out the greens so they aren’t clumped together. This helps ensure the dressing coats every leaf evenly.
Step 5
Now, drizzle the prepared gochujang sauce over the stone crop. Add 1 teaspoon of sesame oil for a nutty aroma and a pinch of toasted sesame seeds for both visual appeal and enhanced flavor. For a touch of mild spiciness, you can also add about 1 teaspoon of gochugaru (red pepper flakes). Gently toss everything together with your hands, like you’re massaging the ingredients (‘jowol jowol’). Be careful not to over-mix or mash the delicate greens; a gentle toss is key!
Step 6
And there you have it! A crisp, fresh, and incredibly delicious Dolnamul Muchim is ready. It’s a fantastic side dish for any meal and even makes a light, refreshing appetizer. Enjoy this taste of spring with these healthy and flavorful greens!
