Learn how to cook Dolnamul seasoned salad on 'Salim 9-dan Umjicheok'

Characteristics of Dolnamul

Dolnamul is a plant that grows in the mountains and is characterized by stems that spread sideways. Additionally, roots emerge from each node, the tips of the leaves are pointed, and the edges are smooth. The flowers are yellow. Dolnamul is a wild vegetable that has been used since ancient times to make side dishes such as Dolnamul water kimchi or Dolnamul kimchi. It contains low amounts of fiber and is not difficult to cultivate because it grows well anywhere, including rough or dry land.

When transplanting to a pot, plant it in decomposed granite soil (masato) and maintain a dry environment rather than a humid one. Known by the nickname 'spring greens,' the peak season for Dolnamul is from March 1st to May 1st, and it is a plant that grows in the mountains.

Uses and Nutritional Components of Dolnamul

Dolnamul can be eaten raw, stir-fried, or used in kimchi dishes, and it is a vegetable containing plenty of calcium. However, since the edible leaves can lose their shape easily, they should be washed carefully under running water, and they should not be left for a long time after washing to prevent bruising. Dolnamul is also called Donnamul and can be used in foods such as Dolnamul water kimchi and Dolnamul seasoned salad (muchim).

Dolnamul Seasoned Salad (Muchim) Recipe

On the Channel A program 'Salim 9-dan Umjicheok,' Chef Tonio appeared and presented Dolnamul muchim, which is also called Donnamul muchim. Here is how to make Dolnamul in just 3 minutes.

[How to make Dolnamul]

1. To make the Donnamul muchim sauce, mix a little bit of sesame seeds, 1/2 tablespoon of soybean paste sauce, 1 tablespoon of lemon juice, 1 tablespoon of ginger juice, 2 tablespoons of plum syrup, 3 tablespoons of honey, and 1 tablespoon of red chili powder; sesame oil can be added according to preference.

2. Add the Dolnamul and mix it with the seasoning by hand.

3. Drizzle with lemon juice to add a refreshing taste.

4. Sprinkle with crushed sesame seeds before serving.

[FamTimes = Journalist Park Se-rin]