Korean Seasoned Stonecrop Salad
Dollnamul - stonecrop, Sedum sarmentosum - is a succulent herb found along Korean stream banks in spring. Its plump, jade-green leaves burst with a mildly sour, grassy juice when bitten. Unlike most namul, dollnamul is never cooked - even seconds of heat destroy its crunch. Dressed immediately with gochugaru, vinegar, fish sauce, garlic, and sugar, it stays crisp and bright. The fish sauce provides a fermented undercurrent beneath the vinegar's sharpness. Must be eaten minutes after assembly.
Adjust Servings
Instructions
- 1
Rinse stonecrop in cold water and drain thoroughly.
- 2
Mix gochugaru, vinegar, sugar, fish sauce, and garlic in a bowl.
- 3
Add stonecrop and toss gently by hand.
- 4
Drizzle sesame oil and toss once more lightly.
- 5
Serve immediately to keep the crunchy texture.
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