Mindeulle Muchim

민들레 무침
Mindeulle muchim is a somewhat spicy/sweet/sour salad like dish that is made from dandelion leaves and/or flower stems.
Dandelions have long been used in Korean cuisine. The leaves and stems are used in soups or wild namul dishes, and with the root as a tea like beverage. They are high in vitamins A, C, E, and K and have been used medicinally to treat infection, liver problems, and as a diuretic.
In early spring dandelion greens can be purchased at some larger Korean markets, some farmers markets, or simply foraged. If you gather your own dandelions, be sure to avoid areas where pesticides, weed killers, or other chemicals have been used.


Servings: 4

Recipe Type: Ban Chan, Salad, Side Dish, Vegetarian


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. (Discard the buds or set aside for drying to make a tea like drink)

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.