Comments on: Dandelion Salad (Mindeulle Muchim)

By: Kim

Kim — Sat, 27 Mar 2021 18:47:16 +0000

I remember having dandelion greens and not being a big fan of the taste. This week I received a bunch of fresh greens in my CSA box, and your email on the same day. I decided to try the greens with your dressing mix, and was surprised at how delicious the salad was!! I try to diversify my green intake, and can now add dandelion greens to my growing list.

Thank you for the 5 star dressing recipe 😉

By: marie

marie — Mon, 23 Nov 2020 15:51:20 +0000

I made this exactly as written (lemon, not vinegar) and it tasted so, so good as a side salad to korean bbq as well as a dipping sauce for ssamgyupsal or chadolbaegi. A perfect recipe. Thank you for sharing!

By: Mick

Mick — Wed, 24 Apr 2019 00:15:59 +0000

I’ve noticed these dandelion weeds growing by my garden path.
I’ve noticed Chinese families harvesting dandelions in the park near my house.
I found this recipe, harvested the dandelions, a red chili, and a lime from my garden.
Grated garlic, lime zest & whole chili, added lime juice, sesame oil, soy & black pepper.
Omitted sesame seeds because I didn’t have any and the sugar because I prefer savoury.
Tasted really fresh and healthy. New respect for the weeds! #freesalad

By: Hyosun

Hyosun — Sat, 01 Sep 2018 18:39:13 +0000

In reply to Nancy Green.

I’ve had that problem too. It really depends on what you can find, but the greens will be tenderer and less bitter in early spring. You can boil it and make a namul dish instead, similar to spinach namul. You can follow this recipe, but add some sugar to balance out the bitterness.
https://www.koreanbapsang.com/sigeumchi-namul-korean-spinach-side/

By: Nancy Green

Nancy Green — Wed, 29 Aug 2018 21:41:55 +0000

I bought some dandelion greens from my local natural food store and made a salad that was very bitter, the greens were darker/thicker than those in the picture. After googling some recipes I read that many greens from stores are called Italian dandelions and are like the ones I got, suggest you need to boil them first to rid the bitterness…….Any suggestion about this?

By: Mary Carper

Mary Carper — Fri, 15 Jun 2018 15:35:45 +0000

Can’t wait to try these recipes

By: Hyosun

Hyosun — Thu, 21 Apr 2016 02:02:59 +0000

In reply to Judith Stage.

Hi Judith – That’s great to hear! And thanks for sharing it on your Facebook. Copenhagen – the city I’ve always wanted to visit!

By: Judith Stage

Judith Stage — Mon, 18 Apr 2016 19:09:08 +0000

Hi Hyosun,

I made this Dandelion salat today. It’s by far the best way to eat dandelion that I’ve ever tried. Thanks so much.
I’ve shared the recipe on Facebook. Many of my friends wants to make it to. So delicious.

Warm regards

Judith Stage
COPENHAGEN
Denmark.

By: Hyosun

Hyosun — Tue, 09 Jun 2015 03:11:06 +0000

In reply to Christine. Thank you, Christine! I am glad to hear you used the dressing on other vegetables and enjoyed it. I really appreciate you for using my recipes and leaving me feedback! You're awesome!

By: Christine

Christine — Mon, 08 Jun 2015 18:14:19 +0000

I tried this recipe two weeks ago and I can tell you this….”it was DELICIOUS!”

I had my friends come over and prepared green salad with romaine lettuce, baby spring mix, cucumber, bell peppers, and carrots. Right before the dinner, I tossed the dressing to the salad mix. My friends loved the salad.

Thanks for this recipe. I always enjoy trying your recipe and am happy that I found your blog.