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    Home » Recipes

    Dandelion Salad (Mindeulle Muchim)

    Published 03/08/2015. Updated 03/30/2019

    Jump to Recipe

    A simple spring salad with dandaelion! It’s lightly dressed with a basic Korean sauce, which is slightly spicy, sweet and vinegary.

    DSC 0740 e1425911644472 - Dandelion Salad (Mindeulle Muchim)

    Dandelion is called mindeulle (민들레) in Korean. It’s a wild spring vegetable that is used various ways in Korean cuisine. This recipe is a Korean-style dandelion salad, mindeulle muchim (민들레 무침). Muchim means mixed with seasonings, and the vegetables can be cooked or fresh for muchim dishes. The salad-like dishes that are made with uncooked vegetables are also called saengchae (생채), so this dish can also be called mindeulle saengchae.

    I know to some people, my husband being one, dandelion is an annoying, stubborn weed in the yard, but according to University of Maryland Medical Center, it’s packed with vitamins A, B, C and D as well as minerals such as iron, potassium, and zinc. Dandelion has been used in herbal medicine to treat infections and kidney, liver and stomach problems. Look for the ones that are young and tender. They are available at both Korean and American groceries in my area.

    DSC 08193 e1425874616267 - Dandelion Salad (Mindeulle Muchim)

    The salad is lightly dressed with a basic Korean sauce, which is slightly spicy, sweet and vinegary. I used lemon juice for the acidity, but any vinegar works. If you can’t find dandelion leaves in your area, this sauce recipe is also great with spring mix, arugula, baby spinach, or crown daisy (ssukgat, 쑥갓).

    Just 3 days ago, we had 9 inches of snow. It was truly a beautiful winter wonderland, but I am so ready for spring. This will be a great side dish to welcome spring and say goodbye to the long winter.

    DSC 0754 e1425871692150 - Dandelion Salad (Mindeulle Muchim)

    DSC 0751 e1425871767769 - Dandelion Salad (Mindeulle Muchim)

    For more Korean cooking inspirations, follow  along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC 08191 150x150 1 - Dandelion Salad (Mindeulle Muchim)

    Dandelion Salad (Mindeulle Muchim)

    4.91 from 11 votes
    Servings: 4
    Print Recipe

    Ingredients

    • 8 ounces dandelion leaves
    • 1 tablespoon soy sauce
    • 1 tablespoon lemon juice or vinegar
    • 2 teaspoons sugar
    • 1 teaspoon gochugaru Korean red chili pepper flakes/powder
    • 1 teaspoon sesame seeds
    • 2 teaspoons sesame oil
    • 1/2 teaspoon minced garlic
    • DSC 07901 e1425875020566 - Dandelion Salad (Mindeulle Muchim)

    Instructions

    • Wash dandelions well and drain. Remove the tough ends, and cut into small bite sizes. Place them in a large bowl.
      DSC 0792 e1425872813347 - Dandelion Salad (Mindeulle Muchim)
    • In a small bowl, mix all the sauce ingredients until the sugar is dissolved. Pour over the dandelions, and toss well to mix right before serving.
      DSC 0800 e1425872589362 - Dandelion Salad (Mindeulle Muchim)

    Notes

    If you can't find dandelion leaves, you can substitute spring mix, baby spinach, arugula, or crown daisy (ssukgat in Korean) for dandelions.
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Comments

    1. Kim says

      March 27, 2021 at 2:47 pm

      5 stars
      I remember having dandelion greens and not being a big fan of the taste. This week I received a bunch of fresh greens in my CSA box, and your email on the same day. I decided to try the greens with your dressing mix, and was surprised at how delicious the salad was!! I try to diversify my green intake, and can now add dandelion greens to my growing list.

      Thank you for the 5 star dressing recipe 😉

      Reply
    2. marie says

      November 23, 2020 at 10:51 am

      5 stars
      I made this exactly as written (lemon, not vinegar) and it tasted so, so good as a side salad to korean bbq as well as a dipping sauce for ssamgyupsal or chadolbaegi. A perfect recipe. Thank you for sharing!

      Reply
    3. Mick says

      April 23, 2019 at 8:15 pm

      5 stars
      I’ve noticed these dandelion weeds growing by my garden path.
      I’ve noticed Chinese families harvesting dandelions in the park near my house.
      I found this recipe, harvested the dandelions, a red chili, and a lime from my garden.
      Grated garlic, lime zest & whole chili, added lime juice, sesame oil, soy & black pepper.
      Omitted sesame seeds because I didn’t have any and the sugar because I prefer savoury.
      Tasted really fresh and healthy. New respect for the weeds! #freesalad

      Reply
    4. Nancy Green says

      August 29, 2018 at 5:41 pm

      5 stars
      I bought some dandelion greens from my local natural food store and made a salad that was very bitter, the greens were darker/thicker than those in the picture. After googling some recipes I read that many greens from stores are called Italian dandelions and are like the ones I got, suggest you need to boil them first to rid the bitterness…….Any suggestion about this?

      Reply
      • Hyosun says

        September 01, 2018 at 2:39 pm

        I’ve had that problem too. It really depends on what you can find, but the greens will be tenderer and less bitter in early spring. You can boil it and make a namul dish instead, similar to spinach namul. You can follow this recipe, but add some sugar to balance out the bitterness.
        https://www.koreanbapsang.com/sigeumchi-namul-korean-spinach-side/

        Reply
    5. Mary Carper says

      June 15, 2018 at 11:35 am

      Can’t wait to try these recipes

      Reply
    6. Judith Stage says

      April 18, 2016 at 3:09 pm

      Hi Hyosun,

      I made this Dandelion salat today. It’s by far the best way to eat dandelion that I’ve ever tried. Thanks so much.
      I’ve shared the recipe on Facebook. Many of my friends wants to make it to. So delicious.

      Warm regards

      Judith Stage
      COPENHAGEN
      Denmark.

      Reply
      • Hyosun says

        April 20, 2016 at 10:02 pm

        Hi Judith – That’s great to hear! And thanks for sharing it on your Facebook. Copenhagen – the city I’ve always wanted to visit!

        Reply
    7. Christine says

      June 08, 2015 at 2:14 pm

      I tried this recipe two weeks ago and I can tell you this….”it was DELICIOUS!”

      I had my friends come over and prepared green salad with romaine lettuce, baby spring mix, cucumber, bell peppers, and carrots. Right before the dinner, I tossed the dressing to the salad mix. My friends loved the salad.

      Thanks for this recipe. I always enjoy trying your recipe and am happy that I found your blog.

      Reply
      • Hyosun says

        June 08, 2015 at 11:11 pm

        Thank you, Christine! I am glad to hear you used the dressing on other vegetables and enjoyed it. I really appreciate you for using my recipes and leaving me feedback! You’re awesome!

        Reply
    8. Latha says

      April 18, 2015 at 8:18 am

      I wanted to report I made the salad last week and it was delicious! Dressing had a good balance of flavors and went well with the spicy baby greens I got from the farmer’s market. Thank you so much for sharing the recipe. It will be made again many times.

      Reply
      • Hyosun says

        April 18, 2015 at 8:52 am

        I’m thrilled to hear that, Latha! Yes, it’s a good basic dressing you can use for many different greens. Thanks for taking the time to let me know!

        Reply
    9. Lori Lynn says

      March 17, 2015 at 5:57 pm

      Hi Hyosun! Love the salad, I have dandelion greens just waiting to be dressed for dinner! I really appreciate the Korean lesson of muchim vs. saengchae. Kamsahamnida!
      Happy St. Patrick’s Day too!
      LL

      Reply
      • Hyosun says

        March 17, 2015 at 10:23 pm

        Hi Lori – Great to see you! And you’re quite welcome. Hope you enjoyed the salad. Thanks for stopping by, and happy St. Patrick’s Day to you as well!

        Reply
    10. Latha says

      March 09, 2015 at 11:10 am

      I picked up a beautiful looking bunch of dandelion leaves when I was at MOM’s grocery store last week and then put it back not knowing what to do with it. Next time I am at the store, I will pick up a bunch to make this salad. It looks delicious.

      I am in the same area as you and while all that snow was beautiful and fun, it derailed my routine and plans. With the kids being home so much the last few weeks, I never got to make the Kkakdugi with the Korean radish I bought. It went into making soup stock instead. 🙂

      Thanks for the recipe! I am with you about being ready for spring….

      Reply
      • Hyosun says

        March 09, 2015 at 10:48 pm

        Oh that’s nice to know MOM’s has it too. I’m still looking for young and tender ones, and I’m sure MOM’s is good. I know exactly what you mean. I don’t have kids at home, but it derailed my routine. I laughed when I read your radish story because I do that all the time. Last time, I just made mu guk and mu namul with the radish I bought to make kkakdugi. Hang in there! Spring is almost here.

        Reply
    4.91 from 11 votes (7 ratings without comment)

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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