Dolnamul/dotnamul, or “dot greens,” with a spicy dipping sauce

I went to H-Mart this weekend and decided to check out the greens to see if I could discover something new and tasty. I passed up the enigmatically named Tacochoy since tacos were not on the menu for the week:


Not really sure what this was, but it did look tasty — maybe next time.

What I did pick up was some Korean red-leaf mustard greens and something called “dot greens” (돋나물, or dotnamul) which I eventually (through teaching myself some Hangul and googling) figured out is Sedum sarmentosum, or graveyard moss:

"Dot Greens" or "dotnamul" are the sedum leaves

“Dot Greens” or “dotnamul” are the sedum leaves

Namul seems to refer to a general class of seasoned vegetable banchan-like dishes, so I decided to take a cue from existing websites and made a dipping sauce with gochujang and had them pretty much raw.

Sedum, all dressed up and nowhere to go but my belly

Sedum, all dressed up and nowhere to go but my belly

Here’s the recipe!

1.5 tbsp gochujang
juice from half a lemon
1/2 tsp sesame oil
scant 1/2 tsp rice vinegar (optional)
toasted sesame seeds

Whisk everything but the seeds and pour over salad. Sprinkle seeds on top.