8 ounces dandelion leaves
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon rice wine
2 teaspoons sugar
1 tablespoon gochugaru, coarse
1 tablespoon gochugaru fine ground
1 teaspoon sesame seeds
2 teaspoons sesame oil
3 cloves garlic
For store or market bought dandelion greens:
Wash the greens well in cold running water, discarding bruised or discolored leaves.
For Gathered Dandelions:
Separate the leaves from the stems, then remove the flower/buds.
Sort through the leaves and stems, and discard bruised or discolored pieces.
Wash the parts (separately) well in cold running water, then drain and place in a mixing bowl.
Make the Dish (Leaf Salad):
Mince the garlic and place in a small bowl with all the dressing ingredients, then mix well.
Pour the dressing over the leaves and toss until well mixed.
Serve as part of a ban chan array or a side salad.
For a less bitter taste: Bring a pot of water to a full boil. Quickly blanch the dandelion leaves in the boiling water (4 to 5 seconds), then immediately rinse in cold water then prepare as above.
Crunchy Stem Version:
Mix the dressing as above, adding chopped green onions or garlic chives.
Bring a pot of water to a full boil, blanch the stems (15 to 20 seconds), and immediately rinse in cold water.
Place the stems in a mixing bowl, pour the dressing over them, and toss until well mixed.
Serve and enjoy.
With Google+ plugin by Geoff
Janes and Thorsten Hake