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:
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:
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.
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.