Dollnamul Muchim (Korean Seasoned Stonecrop Salad)

Place 180 g stonecrop in cold water and swish it gently with your hand to loosen grit.

Do not rub or squeeze the stems, because the plump leaves bruise easily and lose their crisp bite.

Lift the stonecrop into a colander, shake it well, and let it drain for about 3 minutes.

If water remains on the leaves, the dressing becomes thin and the vinegar and fish sauce taste dull.

In a large bowl, first mix 1 tbsp gochugaru, 1.5 tbsp vinegar, and 1 tsp sugar.

Stir until no sugar grains are visible, so the acidity and sweetness coat the leaves evenly.

Add 1 tsp fish sauce and 0.5 tsp minced garlic, then stir until the seasoning looks even.

The fish sauce should support the vinegar, not overpower the clean grassy flavor of the stonecrop.

Add the drained stonecrop to the seasoning and use spread fingers to lift and fold from the bottom.

Mix briefly, just until the red dressing clings to the stems, without crushing the succulent leaves.

Drizzle 1 tsp sesame oil over the salad, fold only two or three more times, and transfer to a cold plate.

Serve within 5 minutes, before the leaves release juice and turn limp.