Refreshing & Zesty Dongcho Salad (Dongcho Muchim)
A Deliciously Tangy and Sweet Dongcho Salad Recipe
Enjoy a refreshingly tangy and vibrant Dongcho salad that’s perfect for awakening your appetite. This simple yet delightful dish highlights the fresh, crisp texture of dongcho with a perfectly balanced sweet and sour dressing.
Main Ingredients- 1 bunch fresh Dongcho (approx. 200-250g)
Seasoning- 3 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy Sauce
- Pinch of Salt (to taste)
- 4 Tbsp Vinegar (rice or distilled)
- 1 Tbsp Sugar
- 2 Tbsp Plum Extract (Maesilcheong) – for added sweetness and flavor
- 1 Tbsp Minced Garlic
- Pinch of Toasted Sesame Seeds (for garnish)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy Sauce
- Pinch of Salt (to taste)
- 4 Tbsp Vinegar (rice or distilled)
- 1 Tbsp Sugar
- 2 Tbsp Plum Extract (Maesilcheong) – for added sweetness and flavor
- 1 Tbsp Minced Garlic
- Pinch of Toasted Sesame Seeds (for garnish)
Cooking Instructions
Step 1
Prepare the Dongcho: Begin by carefully inspecting the dongcho. Remove any wilted, bruised, or yellowed leaves, and gently brush off any soil. Rinse the dongcho thoroughly under cold running water several times to ensure it’s clean. It’s crucial to drain it very well; place it in a colander and let excess water drip off completely. This step prevents the dressing from becoming watery and ensures a better flavor. Once drained, you can cut the dongcho into bite-sized pieces if desired and place it in a mixing bowl.
Step 2
Combine the Seasonings: To the bowl with the prepared dongcho, add all the seasoning ingredients: 3 tablespoons of gochugaru, 2 tablespoons of soy sauce, a pinch of salt (adjust according to your preference; add more if needed), 4 tablespoons of vinegar, 1 tablespoon of sugar, 2 tablespoons of plum extract for that lovely sweetness and depth of flavor, and 1 tablespoon of minced garlic.
Step 3
Gently Mix and Finish: Now, gently toss and mix the dongcho with the seasonings. Use a light hand to ensure all the leaves are evenly coated without bruising them. You can lift from the bottom and fold over, repeating this motion until everything is well combined. Finally, sprinkle a pinch of toasted sesame seeds over the salad for a nutty aroma and flavor. Your delicious, tangy Dongcho Muchim is ready! It’s great served immediately or chilled in the refrigerator for a more refreshing taste.
