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
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
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.
An Ergodic Walk 
Thank you for providing the Latin name to this mysterious “dot green”. I bought some last night from H Mart too but had no idea whether it was edible raw or cooked. I finally deduced that it’s some sort of sedum and read conflicting information about some varieties being slightly toxic raw, especially if picked after it started to bloom. So, I put it in a stew and cooked it lightly. Good to know it can be eaten raw.
When you stewed it did it get very mucilaginous? I was a little worried about it getting slimy (sort of like purslane) but I didn’t try it…
I only added the sedum at that last minute of cooking and it tasted very good, not slimy at all. Now that I have the Latin name I looked it up and had to laugh, I already have this stuff growing as a groundcover at various spots in my yard but I only pay attention to them when they flower. Now I know that they are edible I’ll grow some in a pot and in the vegetable part of the garden. Thanks again for posting about “dot green”.
Curiously bought a pack, trying to determine if it was the same edible we have in the Philippines. Tasted it raw, and sorta tasted like it, so I blanched it, and put 2 table spoons of fish sauce (commonly known as bagoong), and was good.
Husband bought some tacochoy at HMart the other day. Wonderful green!!! Like a cross between spinach and Shanghai tip bok choy. Delightful.