Refreshing Spring Delight: Stone Parsley and Salicornia Salad with Spicy Gochujang Dressing
The Perfect Appetizer for a Lack of Appetite! Stone Parsley and Salicornia Salad with a Tangy Gochujang Dressing
Yesterday, the weather felt warm and spring-like. This made me crave fresh spring greens! As the evening turned chilly again, I felt a slight sense of longing for that springtime freshness. I decided to mix stone parsley (dolnamul) and salicornia (sebalsalmul) and dress them with a vibrant, sweet-and-sour gochujang sauce. This dish was a wonderful, refreshing side for breakfast this morning, especially when my appetite was a bit low. It’s incredibly simple to make!
Main Ingredients- Stone Parsley (Dolnamul) 100g
- Salicornia (Sebalsalmul) 100g
Cooking Instructions
Step 1
First, prepare 100g each of stone parsley (dolnamul) and salicornia (sebalsalmul). Rinse them thoroughly under running water and gently shake off excess water, or let them drain in a colander. Ensuring the greens are well-drained is key to preventing them from becoming soggy.
Step 2
Now, let’s make the delicious spicy gochujang dressing. In a bowl, combine 3 Tbsp of gochujang, 1 Tbsp of minced garlic, 2 Tbsp of sugar, 3 Tbsp of vinegar, and 2 Tbsp of sesame oil. You can adjust the sweetness and sourness to your preference.
Step 3
Using a spoon or a whisk, vigorously mix the dressing ingredients until they become smooth and well-combined. All the components will come together to create a flavorful dressing.
Step 4
Add the drained stone parsley and salicornia to the bowl with the dressing. Gently toss the greens using your hands or chopsticks, being careful not to mash them. The goal is to coat the vegetables evenly with the dressing without damaging their texture.
Step 5
Transfer the beautifully tossed salad to a serving plate. Finally, sprinkle with toasted sesame seeds for an extra nutty aroma. Your refreshing and delicious stone parsley and salicornia salad is ready! Its crisp texture and tangy, sweet flavor make it a perfect side dish to enjoy with rice.
