Crisp and Tangy Stone Crop Salad (Dolnamul Muchim)
Super Simple Stone Crop Salad #EasyCooking
Enjoy a refreshing and crunchy salad made with stone crop (dolnamul). This dish offers a delightful tangy and crisp texture, perfect for any meal.
Main Ingredients- 1 pack stone crop (dolnamul), washed thoroughly under running water
Additional Ingredients- A small bunch of scallions (green onions), finely chopped
- A small bunch of scallions (green onions), finely chopped
Cooking Instructions
Step 1
Prepare the stone crop. First, rinse it thoroughly under running water to remove any dirt or debris. To enhance its crispiness and freshness, soak the washed stone crop in water with 1 Tbsp of vinegar for 30 minutes. This step helps to remove any slight bitterness and improves the texture.
Step 2
Finely chop the scallions. Wash them, pat them dry, and then cut them into small, thin pieces (about 0.5 cm). The fresh aroma of the scallions will add a wonderful flavor dimension to the salad.
Step 3
After soaking in the vinegar water for 30 minutes, rinse the stone crop again under cold water. Drain it very well in a colander; excess water will dilute the dressing. Once drained, add 6 Tbsp of cho-gochujang to the stone crop. Gently toss to coat evenly. Be careful not to mix too vigorously, as this can bruise the delicate greens.
Step 4
Once the stone crop is lightly coated with the cho-gochujang, add the 1/2 Tbsp of minced garlic and the chopped scallions. Gently mix again to distribute the ingredients.
Step 5
Finally, drizzle 1 Tbsp of flavorful perilla oil over the salad. Sprinkle generously with 1 Tbsp of sesame seeds. The perilla oil adds a nutty depth, and the sesame seeds provide a lovely texture and aroma.
Step 6
Your crisp and tangy stone crop salad is now ready! This dish is perfect for boosting your appetite, especially during spring, or as a refreshing side dish to accompany richer meals. Enjoy this healthy and delicious seasonal delicacy.
