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4.9 from 33 votes

Dandelion Salad (Mindeulle Muchim)

a Korean-style dandelion salad, slightly spicy, sweet, and vinegary

Servings: 4
Course: Side Dish , Others
Cuisine: Vegetarian

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 
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Instructions

    Cup of Yum
  1. Wash dandelions well and drain. Remove the tough ends, and cut into small bite sizes. Place them in a large bowl.
  2. 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.