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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

Servings: 4

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

Ingredients

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

Procedure

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.

Images

Dandelion leaves

Dandelion flower stems

Nutrition Facts

Serving size: 1/4 of a recipe (2.7 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

66.96

Calories From Fat (42%)

28.34

Calories From Protein (9%)

5.83

Calories From Carbohydrates (49%)

32.79

Calories From Alcohol (0%)

0

% Daily Value

Total Fat 3.26g

5%

Saturated Fat 0.5g

3%

Monounsaturated Fat 1.13g

 

Polyunsaturated Fat 1.38g

 

Cholesterol 0mg

0%

Sodium 269.41mg

11%

Potassium 256.83mg

7%

Total Carbohydrates 8.9g

3%

Fiber 2.27g

9%

Sugar 2.73g

 

Net Carbohydrates 6.63g

 

Protein 2.18g

4%

Vitamin A 5785.37IU

116%

Vitamin C 24.13mg

40%

Calcium 123.71mg

12%

Iron 2.08mg

12%

Vitamin E 2mg

20%

Thiamin 0.13mg

8%

Riboflavin 0.16mg

10%

Niacin 0.65mg

3%

Vitamin B6 0.2mg

10%

Folate 17.72mcg

4%

Vitamin B12 0mcg

0%

Pantothenic Acid 0.08mg

<1%

Vitamin K 442.05mcg

553%

Phosphorus 54.99mg

5%

Magnesium 27.7mg

7%

Zinc 0.37mg

2%

Copper 0.14mg

7%

Manganese 0.29mg

14%

Selenium 0.74mcg

1%

Alcohol 0g

 

Caffeine 0mg

 

Water 59.62g

0%