AI-generated imageMindeulle Muchim: Edible Dandelion Salad
A Korean spicy-tangy raw salad using commercially sold edible young dandelion greens, without medicinal claims.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Use 150 g commercially sold edible young leaves, not foraged plants. Remove wilted leaves.
- 02
Rinse thoroughly under running water, drain and cut into bite-size pieces.
- 03
Stir soy sauce, vinegar, sugar, chili flakes and garlic until the sugar dissolves.
- 04
Just before eating, toss the greens gently with the dressing.
- 05
Finish with sesame oil and seeds; serve promptly without prolonged room-temperature holding.
Helpful source links
Before you cook
Use labeled edible leaves rather than wild plants, wash thoroughly, check soy, wheat and sesame allergens and serve promptly.
Allergens: 대두·밀(간장), 참깨
Image & source credits
AI-generated image.
Easy meals, made simple
Korean Holiday Three-Color Namul: Spinach, Bellflower Root & Bracken (4 Servings)
Prepare three Korean holiday side dishes together: spinach, bellflower root and bracken. Use only properly processed edible bracken and observe the additional boiling precautions.
Mini Kimchi–Tofu Jeon (8 Small Pancakes)
A home-style Korean side dish of small pan-fried patties made with fermented kimchi, mashed tofu, and egg. They have a soft center and lightly browned edges and need only a frying pan.
