Fresh Dandelion Salad (Geotjeori) with Savory Grilled Pork Belly
A Delicious Pairing of Dandelion Geotjeori and Grilled Pork Belly
Hello everyone, it’s Henri’s Sister! Did you know that white dandelion seeds have flown into the cracks of the stones in my flower garden and have been growing for several years? I absolutely love vegetables with a slightly bitter taste. Things like raw go-deul-paegi leaves and dandelion leaves, which have that delightful bittersweet flavor! My mom doesn’t eat them because she says the cats keep stepping on them, haha. So, I enjoy making a special meal just for myself. I also had some pork shoulder in the freezer that was meant for stew, so I thought grilling a bit of it would be perfect to pair with the salad. This simple yet flavorful meal is perfect for a light and refreshing lunch or dinner!
Main Ingredients- 1 handful of fresh dandelion greens (about 30g)
- 3 perilla leaves (깻잎)
- 4 lettuce leaves
- 100g pork shoulder
Cooking Instructions
Step 1
Start by preparing your greens. Gently wash the fresh dandelion leaves from your garden, along with the perilla and lettuce leaves from the refrigerator. Ensure they are thoroughly cleaned and all excess water is removed. Once dry, tear or cut them in half for easier mixing. This step prepares the vibrant base for our refreshing salad.
Step 2
Now, let’s whip up the flavorful dressing for our dandelion geotjeori. In a mixing bowl, combine 1 tablespoon of soy sauce, 1/2 tablespoon of red pepper flakes, 1 teaspoon of sugar, 1 tablespoon of vinegar, 1 teaspoon of toasted sesame seeds, and 1 teaspoon of minced garlic. Whisk everything together until well incorporated. This balanced dressing will perfectly complement the slightly bitter greens.
Step 3
Add the prepared greens directly into the bowl with the dressing. Gently toss everything together, ensuring the dressing lightly coats each leaf. Be careful not to overmix or mash the delicate greens; a gentle hand will preserve their fresh texture and appeal.
Step 4
Transfer the dressed dandelion salad to a serving plate. Don’t worry if it looks a little light on dressing; the flavors will meld beautifully, and the seasoning is perfectly balanced for enjoying with meat. This geotjeori dressing is ideally suited for complementing grilled meats, cutting through richness with its bright flavors.
Step 5
Next, let’s cook the pork shoulder. Even though it’s typically used for stew, pork shoulder grills wonderfully. It has a good balance of meat and fat, offering a satisfying chew. Place the pork slices in a preheated pan over medium heat and cook until nicely browned and slightly crispy on both sides. If your cut includes skin, it will add an extra delightful crispiness!
Step 6
Arrange the beautifully grilled pork shoulder alongside the dandelion salad on your plate. Your delicious meal is now ready to be served! With this combination, you might find you don’t need any other side dishes besides rice. The subtle bitterness of the dandelion is a fantastic contrast to the richness of the pork, preventing the meal from feeling heavy.
Step 7
Enjoy this delightful meal by taking a bite with some rice, the grilled pork, and a generous portion of the dandelion geotjeori. The slightly bitter notes from the dandelion, and other wild greens like go-deul-paegi, cut through the richness of the pork beautifully, cleansing your palate and making each bite incredibly satisfying. This unique combination is truly a treat!
