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Dandelion Salad (Mindeulle Muchim)
a Korean-style dandelion salad, slightly spicy, sweet, and vinegary
Servings:
4
Author:
Hyosun
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
Instructions
Wash dandelions well and drain. Remove the tough ends, and cut into small bite sizes. Place them in a large bowl.
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.
Notes
If you can't find dandelion leaves, you can substitute spring mix, baby spinach, arugula, or crown daisy (ssukgat in Korean) for dandelions.