Dandelion Salad

Dandelion Salad
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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.

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